Are you ready for this? Behold my latest favorite creation- the mozzarella, tomato, and red pepper bruschetta.
If you remember my post on Napa, you might recall that we went to a winery with a mozzarella bar. A mozzarella bar, guys.
And the mozzarella dish that I had was so good that I knew I need to attempt to recreate it at home. The ingredients are simple and solo they would be kind of “meh,” but together they create a recipe that sings and an appetizer to elevate all appetizers.
The toasts? French baguette.
I cut my pieces into chunks and then sliced them in half, instead of cutting off rounds. One long French baguette got me about 12 pieces of bruschetta. I’d recommend doing it this way otherwise you’re going to have some trouble mounding all the ingredients onto a small little round of bread.
(This is a generously portioned bruschetta).
(Because that’s how we roll over here at The Gourmet Gourmand).
The toppings include a combination of garlic olive oil, fresh mozzarella (I used bocconcini- which is a bite sized mozzarella), and this is mounded with fresh heirloom tomatoes, roasted red peppers, a little garlic, a splash of good balsamic, and topped with a chiffonade of basil.
The results are like an upgraded caprese- a juicier, heartier bite that includes meaty red peppers and balsamic. The red peppers were probably my favorite part.
Note- the recipe calls for jarred red peppers, but I’m sure it would taste even better with homemade. I’d recommend making 2 medium sized roasted peppers for this recipe.
So I hope you enjoy my first ode to summer recipe as much as Dave and I enjoyed eating it. But never fear- I will have more fresh recipes coming your way in the weeks to come.
In the meantime, Happy Monday.. and go get yourself some ingredients to make bruschetta!
Mozzarella, Tomato, and Red Pepper Bruschetta
Ingredients
- 1 french baguette sliced into about 12 pieces
- 7 oz bocconcini mozzarella or about 6 bite sized mozzarella balls, sliced
- 1 cup tomato diced (from about 1 large heirloom tomato)
- 2 cups roasted red peppers julienned (from about 1 14oz jar)
- ¼ cup olive oil
- 3 whole garlic cloves
- 1 small garlic clove minced
- ¼ cup basil chiffonade
- Salt and pepper to taste
- Good balsamic vinegar to taste
Instructions
- In a small saucepan heat olive oil over medium heat. When it comes to temperature, remove from heat and toss in 3 garlic cloves to infuse. Set aside for about 10 minutes, then remove the garlic.
- Meanwhile, heat a grill pan over medium heat.
- Place sliced baguette pieces on grill pan, face down, and grill until lightly toasted (about 4-5 minutes). Set aside.
- In a small mixing bowl combine tomatoes, roasted red peppers, and minced garlic. Add a tablespoon of the garlic olive oil, a little salt and pepper, and toss. Set aside.
To assemble:
- Spoon a few teaspoons of garlic oil over each piece of toasted bread.
- Add 2-3 slices of mozzarella to each toast.
- Top with a heaping tablespoon of the tomato-pepper mixture (be sure to include some of the juices).
- Drizzle each toast with balsamic vinegar and top with basil chiffonade.
- Serve immediately.
22 comments
Okay, I need to find a mozzarella bar near me pronto!! Except I have the feeling the closest one may be hours (or states) away. 😉 I’m thankful you decided to take the mozzarella bar to your kitchen and do a little recreation! I could seriously eat just bruschetta for dinner, and yours looks FAB! Forget napkins, just hand me a platter of these beauties! Cheers, dear!
Haha yeah I feel like that mozzarella bar might be a one of a kind thing. Although I’m now contemplating starting a mozzarella bar food truck in my next life.. I’ll keep you posted and drive it to you when I do 😉
You are speaking my language with this recipe Sarah! This will be a summer staple at my house all summer long! Thanks for sharing!
Yes! These flavors just scream summer, I think.
A mozzarella bar??? wow. these are pretty incredible bruschetta. did you melt the mozzarella first?
Nope, it’s just hidden in there under all the veggies 🙂 It’s kind of a like a weird (and slightly sloppy) caprese bruschetta.
A am a huge fan of bruschetta of all varieties and your version is perfect! I could eat just this all summer long 🙂
Haha thanks so much Jennifer!
This is perfect for a weekend lunch ?
That’s what Dave and I thought 😉
For some reason I never have tried making bruschetta with mozzarella before! Thanks for the idea!
It was definitely a winner, in my opinion!
Bruschetta is my go to appetizer because it’s so delicious and easy.
Agreed!
This looks SO good and SO gorgeous. Now I jut have to make sure I can control myself enough to not eat all of the mozzarella before I get to making the bruschetta itself. Hehe.
Haha I may or may not have eaten half the mozzarella as I was staging these 😉
What perfect and simple recipe and I love how you are expertly drizzling the balsamic vinegar with your thumb pressed against the spout! My mouth was watering looking at the pics. Will be making this soon.
Thank you Mona! I had a lot of fun making this and messily splashing balsamic everywhere 😉
This is just the perfect appetizer! Simple and delicious!
The best kind! Thanks Katerina!
This is so much prettier that just a tomato bruschetta and I’m sure it tastes great.
Thank you!!