​​​​​​​​​​​​​​​​​​​Tomato, Basil & Mozzarella Bruschetta

This classic bruschetta is a refreshing starter dish. However, it often turns into an entrée portion because of how many you'll want to eat. Bruschetta is an Italian antipasto which typically starts with a delightful foundation of a toasted or grilled baguette. This tomato, basil and mozzarella combination also brings together the elements of garlic, olive oil and balsamic vinegar to create a masterpiece of flavor in every bite.

PREP TIME: 15 Minutes COOK TIME: 15 Minutes 


  • 1 Long Thin French Baguette - 975 Calories
  • 1/4 Cup Olive Oil - 492 Calories
  • 1 Tbsp. Garlic Powder - 32 Calories
  • 1 tsp. Sea Salt - 0 Calories
  • 1 tsp. Black Pepper - 6 Calories


  • 9 Roma Tomatoes - 315 Calories
  • ​16 Oz. Mozzarella Cheese - 1,264 Calories
  • 2 Oz. Basil, Fresh - 10 Calories
  • ​1/3 Cup Balsamic Vinegar - 69 Calories
  • 1/3 Cup Olive Oil -  669 Calories

SERVES 10: 384 Calories per Serving

TIPS: A 16 ounce block of mozzarella cheese cuts nicely into long rectangular 1/4" thick slices. When these rectangular cheese wedges are cut in half, they turn into squares that fit quite well onto the baguette pieces.

NOTE: The end pieces of the Roma tomatoes and bread are not used for this​ recipe, but feel free to keep and incorporate them into another dish.

FRENCH BAGUETTE: If you'd like to make your own bread, check out our recipe. Click Here!


  1. Preheat oven to 400°F. 
  2. ​Use a bread knife to cut baguette into 1/2" thick bruschetta slices. A baguette yields about 40 - 45 pieces.
  3. Combine salt, pepper, olive oil and garlic. Brush the garlic oil mixture over both sides of the bread to lightly coat and flavor each piece. Evenly distribute the slices onto two baking sheet. Bake for 15 minutes. Remove from oven.
  4. Meanwhile, prepare tomatoes, mozzarella and basil.
  5. Slice the Roma tomatoes into 1/4" pieces. Each tomato typically yields 4 - 5 slices center slices.
  6. Slice the mozzarella into 1/4" pieces that will fit onto the baguette pieces. (See TIPS above.)
  7. Roughly chop fresh basil.
  8. Plate toasted bruschetta onto serving trays.​
  9. Top each bruschetta piece with a slice of mozzarella, a slice of tomato and then some chopped basil.
  10. Combine olive oil and balsamic vinegar into an oil dispenser.
  11. Shake dispenser to mix oil and vinegar. Drizzle over bruschetta and serve. 


SPECIAL THANKS TO: O-L!VE & CO for introducing us to their delightful cold pressed extra virgin oil. It was used in our yummy recipe. If you're looking for this brand, their website has an easy-to-use store locator at