Balsamic and Basil Tomato Bruschetta with Melted Mozzarella
Nothing says summer is almost here like this Balsamic and Basil Tomato Bruschetta with Melted Mozzarella. While the ingredients are simple, the taste is complex, with sweet tomatoes, tart balsamic vinegar, grilled bread and creamy mozzarella all mingling together in every bite.
Although this dish is perhaps most delicious with garden grown summer tomatoes, it’s also really great with plum tomatoes ripened on your counter top, even in the middle of the winter. I’ve only been going to the grocery store once a week lately, because of our pandemic, and I’ve been really happy to see that not only do my tomatoes not go bad, but they seem to get better and better as the week progresses.
To make preparing this dish even more convenient, I’ve been buying Italian bread at the supermarket, and storing it in my freezer in 8 inch long pieces. Then, when I want to make this appetizer it thaws in minutes. Likewise, I’ve also been keeping a big ball of fresh mozzarella in the freezer, and defrosting it in the microwave for a couple of minutes, before slicing it for my recipes. When I’m done slicing my cheese, I put it back in the freezer, so it will be there for my next recipe. I’ve been doing this with all my cheeses and saving so much money.
Homemade Bruschetta with Fresh Tomatoes
Ingredients
- 2 cups cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2 cloves chopped garlic
- 1 tsp honey
- 12 thin slices of Italian bread
- 4 ounces garlic and herb goat cheese sliced in 12 slices
- 1/4 cup fresh basil, sliced
Instructions
- In a bowl, combine the tomatoes, balsamic vinegar, salt, pepper, garlic, honey, and 1 tablespoon of the olive oil.
- On a hot grill pan brushed with the rest of the olive oil, grill the bread on both sides.
- Top each bread slice with some goat cheese and a spoonful of tomatoes and some basil and serve.
