Mozzarella Bruschetta

Mozzarella bruschetta is one of the most popular antipasto (appetizers) in Italy. Very rich and very simple to make, it basically consists of a baked slice of bread to which olive oil, garlic and whatever you want is added.

We also show you a lot of variants of mozzarella b ruschetta , nothing more and nothing less than 14 different recipes. And the secret of a good bruschetta?… Undoubtedly using top quality ingredients.

Baked mozzarella bruschetta recipe

This bruschetta is like a mini pizza, so delicious.

Ingredients:

• 1 loaf of bread
• Ketchup
• Grated mozzarella cheese
• Olive oil
• Sweet paprika (optional)
• Provencal herbs or oregano

Utensils:

• 1 knife
• 1 cutting board
• Toaster
• Oven

preparation:

• First, cut the bar into slices.
• Then toast the bread in the oven or in the toaster.
• Then add tomato sauce and grated mozzarella cheese to each slice.
• Later drizzle with olive oil, sweet paprika and Provencal herbs or oregano.
• Finally, put your slices on the grill in a preheated oven at 180ºC for a few minutes.

Note: You can add other ingredients such as canned tuna, ham, peppers, fresh or caramelized onion etc.

No-bake mozzarella bruscheta recipe

This recipe is very different from the previous one: thus, it takes all the fresh ingredients without cooking. They are something similar to the “slices” in Spain, but smaller.

Ingredients:

• 2 cloves of garlic
• 1 loaf of vienna bread or baguette
• Olive oil
• 1 large tomato
• Mozzarella
• Basil or oregano

Utensils:

• Toaster
• 1 knife
• 1 cutting board

preparation:

• First, cut the bread into slices

• Then toast it in the toaster until golden brown and hard.
• Then rotate your slices with the garlic.
• Then drizzle them with the olive oil.
• Then add a slice of mozzarella and the diced tomato on top.
• Finally, finish the dish with a fresh basil leaf  or oregano on top of each mozzarella bruschetta.

Data of interest

• If you want to give it a chorizo ​​flavor you can add paprika de la Vera, a top quality smoked paprika.
• If you like safe bets, opt for ingredients such as capers, black olives and sausages.
• You can put the tomato cut into cubes or spread on the bread, if what you want is to give it just a touch of tomato flavor.
• If you like very spicy foods, feel free to make your bruschettas with oregano, rosemary, basil and ground pepper, paprika and Provencal herbs.

Variants of your bruschetta:

The mozzarella bruschetta has a thousand variants, as many as your imagination and creativity allow you. Remember that the presentation in the bruschetta is very important. First, you have to get them to attract attention just by sight.

With a base of toasted bread smeared with garlic and drizzled with olive oil you can make them with:

• Fish bruschetta: Fresh tomato, mozzarella and salmon.
• Sicilian style: Fresh tomato, mozzarella and Sicilian mortadella.
• Pesto bruschetta: Fresh tomato, mozzarella and pesto sauce.
• Bruschetta with cold cuts: Fresh tomato, mozzarella, Serrano ham, York ham, salami or tenderloin. You can also garnish with a fresh basil leaf.
• Vegetable bruschetta: Fresh tomato, mozzarella, arugula and black olives.
• Vegetable mince bruschetta: fresh mozzarella, tomato and cucumber squares. Also, finely chopped onion and a few drops of Modena vinegar and olive oil on the vegetables.

• Baked Mushroom Bruschetta: Gratin with mozzarella cheese and sauteed mushrooms.
• Baked with peppers: Gratin with green, yellow, red peppers and black olives.
• Egg Bruschetta: Gratin with tomato sauce, grated mozzarella cheese and a fried quail egg.
• Also with meat: Fresh tomato, mozzarella and slices of meat.
• Mousakka style: Sofrito of minced meat, tomato and aubergines gratin with mozzarella cheese.
• Finally, colored bruschetta: fresh mozzarella, arugula, oak lettuce and beets. (put the bread spread with) tomato.