Ingredients 7
Estimated cost €4.00
Equipment
Parchment paper
Baking sheet
Oven
Cutting board
Knife
Instructions
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Preheat the oven to 400 °F.
Cut the sun-dried tomatoes into pieces if they are too large.
Cut the sun-dried tomatoes into pieces if they are too large.
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Slice the mozzarella into rounds.
Arrange the slices of country bread on a baking sheet lined with parchment paper.
Arrange the slices of country bread on a baking sheet lined with parchment paper.
Place the mozzarella slices on the bread slices.
Add the pieces of sun-dried tomato on top of the mozzarella.
Add the pieces of sun-dried tomato on top of the mozzarella.
Season with salt and pepper.
Drizzle with a little olive oil.
Drizzle with a little olive oil.
Bake for , until the mozzarella is well melted and golden.
Remove from the oven and add the fresh basil leaves to each bruschetta.
Remove from the oven and add the fresh basil leaves to each bruschetta.
Serve hot and enjoy!
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Nutrition facts
per serving · estimate320kcal
- Protein14 g17%
- Carbs28 g34%
- Fat18 g49%
- Fiber2 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
For an extra indulgent touch 🌟, add a pinch of dried oregano on the mozzarella before baking the bruschetta. You'll get an even more Italian flavor! 🍕🇮🇹
Freezing : Can you freeze this recipe?
Not recommendedDoes not freeze. The bread softens, and the mozzarella and tomatoes lose their texture and flavor.
Storage : How long does it keep?
The country bread quickly gets soggy from the moist ingredients.
Making ahead : Can you make it the day before?
YesPrepare the tomatoes, basil and oil separately. Assemble just before serving to prevent the bread from going soft.
Reheating : How do you reheat it?
The bread softens and the mozzarella melts excessively. If needed, 2-3 minutes in the oven at 200°C to crisp the bread.
Variations
- Rub the bread with garlic before topping it.
- Add fresh tomato slices.
- Put the bruschetta under the broiler at the end of baking for more browning.
Mistakes to avoid
- Adding the basil before baking: add it when the bruschetta comes out of the oven to keep its aroma.
- Baking too long: 10 to 15 minutes is enough, until the mozzarella is melted and golden.
- Forgetting to season: salt, pepper and drizzle with olive oil before baking.
Frequently asked questions
How do you make mozzarella bruschetta?
Arrange the slices of country bread on a baking sheet, top with sliced mozzarella and sun-dried tomatoes, season with salt and pepper and drizzle with olive oil. Bake 10 to 15 minutes at 200°C.
When should you add the basil to bruschetta?
Add the fresh basil leaves when the bruschetta comes out of the oven, on each piece. They keep their aroma and color this way, and mingle with the still-warm mozzarella.
Which bread should you choose for bruschetta?
Country bread, cut into 4 slices, works very well: its firm crumb holds up to the mozzarella and sun-dried tomatoes. Place it on a baking sheet lined with parchment paper.
How do you get nicely golden bruschetta?
Bake at 200°C for 10 to 15 minutes, until the mozzarella is well melted and golden. You can also finish under the oven broiler for more browning.
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Mozzarella Bruschetta
Step 1 of 6
Preheat the oven to 400 °F.
Cut the sun-dried tomatoes into pieces if they are too large.
Cut the sun-dried tomatoes into pieces if they are too large.
For this step
- 4 slices of country bread
- 1 cup sun-dried tomatoes
- 2 cups mozzarella
- 6 leaves of basil
- 2 tbsp olive oil
- salt
- pepper