Tomato and Basil Bruschetta with Mozzarella

Tomato and Basil Bruschetta with Mozzarella

A quick, easy to make appetizer with tomatoes, basil and mozzarella cheese, lightly tossed in olive oil and topped with parsley
Serves: 3
Time: 20 mins


  • 1 (32-ounce) can whole tomatoes, drained
  • 4-5 basil leaves
  • 20ml garlic infused olive oil
  • Salt
  • Freshly ground SPRIG TGSEB Whole Black Pepper
  • 2 large French baguettes, sliced 1-inch thick (about 36 slices)
  • 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
  • Parsley chopped


  1. Preheat oven to 375 degrees F.
  2. In the bowl of a food processor, add drained tomatoes, 4-5 basil leaves and half of the garlic infused olive oil.
  3. Pulse until smooth, but somewhat chunky. Season with salt and black pepper.
  4. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown.
  5. Working quickly, drizzle the garlic infused olive oil on the toasted side of each slice and then lay a piece of mozzarella cheese on top.
  6. Place bread back in oven and melt cheese slightly, about 45 seconds.
  7. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
  8. Place bruschetta on decorative platter and garnish with parsley.
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