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!
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!
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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.
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.
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.
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).
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.
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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].
📖 Recipe
Sourdough Bruschetta
Equipment
- 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.
Patricia says
One of my favorite appetizers! This one was so fresh, creamy, and flavorful. Thanks!
Ashley Petrie says
Thank you so much! Glad you enjoyed it 🙂
Dawn says
These were amazing and enjoyed them with a nice glass of white wine.
Ashley Petrie says
Thank you! Glad you enjoyed 🙂