• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • About
  • All Sourdough Recipes
  • Sourdough Bread
  • Sourdough Discard
  • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • All Sourdough Recipes
    • Sourdough Bread
    • Sourdough Discard
    • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Sourdough

    Published: Apr 15, 2025 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 4 Comments

    Sourdough Bruschetta

    Jump to Recipe Print Recipe

    This Sourdough Bruschetta is made with toasted sourdough bread topped with creamy mozzarella, marinated tomatoes, and fresh basil. It's an easy and delicious appetizer recipe perfect for any occasion!

    A small white plate with five pieces of sourdough bruschetta on it.

    Bruschetta is one of my go-to appetizers for any gathering. Whether it’s a casual summer dinner with friends or a holiday get-together with family, it’s always a big hit.

    This sourdough bruschetta recipe is not only incredibly easy to make and ready in just 30 minutes, but it also looks beautiful and impressive.

    Even better? If you’re a sourdough baker like I am, you can proudly say you made it with your own homemade sourdough bread!

    The sourdough really takes this bruschetta to the next level. It adds a tangy, complex flavor and chewy, crispy texture that perfectly complements the fresh mozzarella and marinated tomato-basil topping.

    I hope you give it a try and enjoy it as much as I do!

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Ingredients & Substitutions

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Sourdough Bread- I used my simple sourdough loaf, but feel free to use any sourdough variety you like - multigrain, olive, or even sourdough focaccia. Slice into 1-inch thick pieces.
    • Mozzarella Cheese- Fresh mozzarella works best, but burrata is a great substitute.
    • Tomatoes- Campari, heirloom, globe, or plum-style tomatoes are my go-to choices, but feel free to use any variety. Just make sure to dice them small and remove the seeds.
    • Garlic- Fresh garlic is key - finely mince or grate it for the best flavor. Rub the toasts with a halved garlic clove for an extra kick.
    • Basil- Thinly slice fresh basil using the chiffonade technique (stack, roll, and slice).
    • Extra Virgin Olive Oil- Opt for high-quality extra virgin olive oil to elevate the flavor of the bruschetta.
    • Balsamic Vinegar- Adds a nice balance of acidity to complement the creamy mozzarella.
    The ingredients to make sourdough bruschetta. Each ingredient is labeled with text. They include mozzarella, tomatoes, balsamic vinegar, garlic, pepper, salt, olive oil, basil, and sourdough bread.

    Tips for Success

    • Choose ripe, in-season tomatoes. They'll give you the best flavor and texture for the bruschetta topping.
    • Use fresh, good-quality ingredients. Think homemade sourdough, creamy fresh mozzarella, and flavorful olive oil and balsamic vinegar - each one makes a big difference.
    • Let the tomatoes marinate. Give them at least 15–20 minutes to soak up all that garlicky, herby goodness.
    • Assemble just before serving. Bruschetta is best when the bread is still crisp and the cheese is fresh.

    How to Make Sourdough Bruschetta

    Here is how to make bruschetta with sourdough bread (with pictures!).

    Step 1: Marinate the tomatoes. Combine olive oil, balsamic vinegar, salt, pepper, diced tomatoes, garlic, and basil in a bowl. Let it sit while you prep the bread.

    Diced tomatoes, basil, and garlic marinating in a mixture of olive oil and balsamic vinegar in a glass bowl.

    Step 2: Toast the sourdough bread. Brush both sides of thick-cut sourdough slices with olive oil. Toast in the oven at 400°F for 20 minutes, flipping halfway. Rub with garlic clove.

    Two pieces of toasted sourdough bread on a baking sheet.

    Step 3: Assemble the bruschetta. Cut each slice of bread in half, layer with mozzarella, and top with the marinated tomatoes (drain any excess liquid first).

    Toasted sourdough bread with fresh mozzarella cheese on top of it on a small white plate.
    The assembled sourdough bruschetta on a small white plate.

    How to Store

    Bruschetta is best enjoyed fresh so the sourdough bread stays crisp.

    You can prep the marinated tomatoes 12–24 hours in advance and store them in the fridge - just give them a quick stir and strain any liquid before serving.

    Use fresh mozzarella within 1–2 days for best quality.

    Serving Suggestions

    This sourdough bread bruschetta makes a perfect appetizer for summer gatherings or holiday dinner parties. Pair it with my spinach caprese salad or serve it alongside a plate of homemade sourdough pasta with meatballs or pesto sauce.

    Pieces of sourdough bruschetta on a small white plate.
    A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
    Grab a copy today!

    Are you tired of watching your sourdough discard go to waste?

    It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

    Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

    No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Sourdough Recipes

    • A sourdough bread bowl filled with buffalo chicken dip.
      Sourdough Bread Bowls (for Soups and Dips!)
    • Several pieces of sourdough focaccia on a piece of wrinkled parchment paper.
      Sourdough Discard Focaccia (Same Day or Overnight)
    • A sourdough grilled cheese sandwich cut in half diagonally on a small white plate.
      Sourdough Grilled Cheese Sandwich
    • Pieces of sourdough calzone on a sheet of parchment paper next to a small bowl of marinara dipping sauce.
      Sourdough Calzone (Pepperoni & Cheese)

    📖 Recipe

    A small white plate with five pieces of sourdough bruschetta on it.
    Print Pin SaveSaved!
    5 from 2 votes

    Sourdough Bruschetta

    This Sourdough Bruschetta is made with toasted sourdough bread topped with creamy mozzarella, marinated tomatoes, and fresh basil. It's an easy and delicious appetizer recipe perfect for any occasion!
    Course Appetizer
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 8 pieces
    Calories 235kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Mixing bowls
    • Rimmed baking sheet
    • Aluminum foil

    Ingredients

    Marinated Tomatoes

    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 4 medium tomatoes diced small, seeds removed
    • ¼ cup fresh basil chiffonade (thinly sliced)
    • 2 cloves garlic grated or finely minced

    Bruschetta Toasts

    • 4 slices sourdough bread cut 1-inch thick
    • 2 tablespoons extra virgin olive oil
    • 1 clove garlic halved
    • 8 ounces fresh mozzarella cheese sliced

    Instructions

    • Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil for easy cleanup.
    • In a medium bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Add the diced tomatoes, basil, and garlic. Toss to coat and set aside to marinate while you toast the bread.
      2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 4 medium tomatoes, ¼ cup fresh basil, 2 cloves garlic
    • Brush both sides of the sourdough slices with olive oil and place them on the prepared baking sheet in a single layer. Toast in the oven for about 20 minutes, flipping halfway through, until golden and crisp. While the toasts are still warm, gently rub the cut side of the halved garlic clove over the top of each slice for extra flavor.
      4 slices sourdough bread, 2 tablespoons extra virgin olive oil, 1 clove garlic
    • Cut each slice of toast in half. Top with slices of fresh mozzarella, then spoon the marinated tomato mixture over each one. Strain off any excess liquid to avoid soggy toast.
      8 ounces fresh mozzarella cheese
    • Serve immediately and enjoy while the toasts are crisp and the mozzarella is cool and creamy.

    Notes

    • Storage: The assembled bruschetta is best served immediately while the bread is crisp. However, the marinated tomato mixture can be made up to 12–24 hours in advance and stored in an airtight container in the refrigerator. Use any leftover mozzarella within a day or two.

    Nutrition

    Serving: 1piece | Calories: 235kcal | Carbohydrates: 21.5g | Protein: 9g | Fat: 12.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 328mg | Potassium: 255mg | Fiber: 1.5g | Sugar: 3g | Vitamin C: 13mg | Calcium: 122.5mg | Iron: 1.6mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Sourdough

    • Slices of s'more sourdough bread on a piece of parchment paper.
      S'mores Sourdough Bread
    • A slice of toasted sourdough cinnamon raisin bread with a pat of butter on top.
      Sourdough Cinnamon Raisin Bread
    • Four images in a 2 by 2 grid with a text box in the center that reads "Sourdough Recipes for Summer." The images include a cheeseburger, hot dog, tomato bruschetta, and blueberry muffins.
      31 Summer Sourdough Recipes for Easy Meals and Snacks
    • A piece of sourdough cottage cheese toast topped with tomatoes, basil, salt, and pepper.
      Sourdough Cottage Cheese Toast

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Patricia says

      January 17, 2023 at 9:23 pm

      5 stars
      One of my favorite appetizers! This one was so fresh, creamy, and flavorful. Thanks!

      Reply
      • Ashley Petrie says

        January 17, 2023 at 9:24 pm

        Thank you so much! Glad you enjoyed it 🙂

        Reply
    2. Dawn says

      March 29, 2023 at 8:29 pm

      5 stars
      These were amazing and enjoyed them with a nice glass of white wine.

      Reply
      • Ashley Petrie says

        March 30, 2023 at 7:59 am

        Thank you! Glad you enjoyed 🙂

        Reply

    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where I share fun and easy sourdough recipes, creative ways to use discard, and homemade meals that pair perfectly with fresh-baked sourdough bread.

    More about me

    Subscribe for new sourdough recipes every Saturday!

    Trending Recipes

    • Sourdough discard pizza dough stretched out on a pizza peel.
      Sourdough Discard Pizza Dough (No Yeast)
    • Sourdough discard brownies in an aluminum baking pan.
      Sourdough Discard Brownies
    • A stack of five sourdough granola bars with more bars out of focus in the background.
      Sourdough Granola Bars (Peanut Butter Chocolate Chip)
    • A plate of sourdough soft pretzels with honey mustard dipping sauce.
      Sourdough Soft Pretzels (or Pretzel Bites)

    Sourdough Recipes

    • Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.
      Sourdough Chocolate Chip Cookies (No Chill)
    • A metal spatula lifting sourdough discard cheese crackers off of a parchment-lined baking sheet.
      Sourdough Discard Cheese Crackers
    • Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.
      How to Make Sourdough Pasta
    • A pile of sourdough discard tortillas on a white cloth.
      Sourdough Discard Tortillas (5 Ingredients!)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Homemade

    • Facebook
    • Pinterest
    • Email
    • Print