Tomato, Fresh Mozzarella and Basil Bruschetta 101

September 14, 2006

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Ok, now I know most of you won’t need such detailed instructions on how to put together a little bruschetta…but I came up with this for Mimi.

Mimi, who, when she asked me to write down the recipe, and I said, “No need! It’s so simple, I just throw it together, all you need is some tomatoes…” Interrupted me right then and there, looked me straight in the eye and said: “Oh, no! None of that ‘I-do-it-by-feel’ stuff for me! Write it up like I’m a person who’s never seen the inside of a kitchen, now would ya?”

So here is “Bruschetta 101” for all you Mimi’s out there!

As I said, I just throw this all together by sight, touch, taste…so I’ve come up with quantities for you, but they’re not definitive—feel free to add/subtract based on how it looks and tastes!

I would make this amount for 6-10 people. If you’re going for a larger crowd, simply double, triple etc.

Tomato, Fresh Mozzarella and Basil Bruschetta

For the topping:

3 large fresh ripe Tomatoes, seeds removed and cut into quarter-inch dice
4 ounces of Fresh Mozzarella, cut into quarter-inch dice
1 large clove Garlic, minced
12 large leaves Fresh Basil, torn (not cut!) into small pieces
1 Tablespoon Balsamic Vinegar
3 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper

Combine the diced tomatoes, fresh mozzarella, minced garlic and torn basil leaves in a bowl.

Drizzle the balsamic and olive oil over.

Add the salt and pepper. (Since I made up the quantities for the salt and pepper, start by only putting in 1/4 teaspoon of salt and an 1/8 teaspoon of pepper.)

Mix all ingredients together gently, and leave on the counter, lightly covered with plastic wrap. DO NOT REFRIGERATE! This will allow the flavors to develop.

Come back and check it in about 30 minutes, gently mix again, then taste. Add more salt, pepper, basil, garlic, oil—whatever it seems to need. Let it continue to sit and develop, and check on it again in another 30 minutes or so, adjusting the seasoning as needed.

Do not put this in the fridge prior to serving. It can literally sit out all day long—the flavors just keep developing and getting better and better.

For the toast:

1 large baguette
Olive Oil
4 Garlic cloves, peeled, but left whole.

Preheat oven to 400 degrees.

Slice the baguette into 1/4 inch slices on a diagonal. Brush each slice on both sides with olive oil. Line the slices up on cookie sheets and toast in the oven until lightly browned (about 10-15 minutes). While the toast is still hot, rub a peeled clove of garlic over the toast. (I use an oven mitt to hold the hot toast.) The heat causes the garlic to melt and give the toast a subtle garlic flavor. The toast can be made in advance (even the day before). Just allow to cool and store in a Zip-lock bag.

To serve:

Simply put out the topping in a bowl with a spoon and with the toast along side, so that people can serve themselves. Do not assemble the bruschetta, as the juices will soak into the toast, get soggy and cause them to fall apart.


If you have any of the topping left over *after* the party, then you should refrigerate it…and though you can eat it cold the next day, it will be tastier if you let it come back to room temperature before eating. Or toss it over some freshly cooked linguine for a nice fresh sauce. Yumola!

Filed Under: Appetizer/Snack, Diet-Friendly, Recipe, Savory, Vegetarian-Friendly

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