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Fresh Mozzarella Bruschetta


  • 1 14-inch French baguette
  • 2 tablespoons extra virgin olive oil
  • 1½ cup diced Roma tomatoes
  • 1/2 cup finely chopped red onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Extra virgin olive oil

Preheat oven to 400. Cut bread diagonally into 24 ½-inch slices. Lightly brush oil over both sides of bread slices; arrange slices in a single layer on a baking sheet. Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes. Toss tomatoes, onion, salt, and garlic powder together in a small bowl. Place 2 mozzarella slices onto each bread slice; top each with 1 tablespoon tomato mixture. Stack basil leaves and roll up tightly lengthwise; slice thinly crosswise to create basil chiffonade. Drizzle oil lightly over tomatoes and sprinkle with basil chiffonade.

Yield: 24 appetizers