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!
Servings 8 pieces
Calories 235kcal
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.
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.
