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Mozzarella, Tomato, and Red Pepper Bruschetta


  • 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


  • 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.