Nonna's Easy Classic Italian Mozzarella Bruschetta Recipe
Star Rating (2703)
There are lots of recipes claiming to be the perfect bruschetta recipe, but I’m going to share my Italian grandmother’s recipe which, in my opinion, is the best combination of traditional bruschetta, fresh mozzarella cheese, and traditional simple ingredients!
This is the very best of all the Bruschetta Mozzarella recipes I have ever tasted!
I may be a bit biased because this is my Italian grandmother’s homemade recipe, but after you taste this simple recipe I think you will agree it is the best!
Nonna only makes this recipe during the warmer months of tomato season – from June to September.
For this excellent bruschetta recipe, you will need the following fresh ingredients:
- Fresh Basil (approx 8 – 10 large to medium leaves)
- Fresh Garlic Cloves (3 – 4 cloves)
- Fresh Tomatoes (approx 4 cups)
*Nonna usually uses room temperature heirloom tomatoes or Roma tomatoes, but you can use any fresh in-season varieties including: cherry tomatoes, grape tomatoes, or sweet tomatoes
- Extra Virgin Olive Oil (approx 1/2 cup)
- Fresh Mozzarella
*Nonna uses bufala mozzarella (buffalo milk mozzarella) from Napoli because of its creamy mozzarella texture and also because she and my Nonno are from Napoli.
But you can use any version of mozzarella you can get at your local grocery store – the fresher the better! Mozzarella pearls, mini mozzarella balls, or even shredded mozzarella will all work.
- Crusty Bread (1 – 2 loaves depending on size)
*Nonna uses whatever Italian bread she has in the house – stale bread is actually perfect for this recipe!
- Sea Salt (2 – 3 pinches to taste)
- Black Pepper (a generous pinch – or a few scrunches)
What You Need In The Kitchen
You will need the following utensils and kitchen items for this easy appetizer:
- a sharp knife
- serrated knife
- large bowl
- cutting board
- large spoon
- slotted spoon
- large baking sheet
- recipe card (with this recipe on it or your smart phone : )
Step By Step Instructions
1.) Start by washing the fresh basil leaves and tomatoes. If they are both cold and recently taken out of the fridge, wash them with warm water and set them aside in a warm corner of the kitchen, and allow them to come to room temperature.
2.) Next, peel 3 cloves of garlic (more or less depending on your personal taste). Dice the garlic as small as possible and set it aside.
3.) Next de-seed the tomatoes.
For larger tomatoes, cut the tops off exposing the seed sections, and use a small spoon or your fingers to dig out the seeds.
Then dice up the tomatoes roughly, using a sharp knife, into medium to small pieces. Once you have cut up approx 4 cups of tomatoes, put them into a large bowl and sprinkle with salt and pepper.
4.) Next, add the garlic to the tomatoes in the bowl, and then pour a bit of olive oil over the tomatoes and garlic (approx 1/4 – 1/2 cup).
5.) Now, de-stem the basil leaves and stack the leaves on top of each other in a little neat little stack. Then roll the leaves up together from top to bottom until you have a cute little roll of basil.
6.) Next, take your very sharp knife and slice the short end of the roll as if you were cutting a cucumber. You will end up with tiny ribbons of julienned basil leaves. Add all the basil to the bowl.
Gently mix the contents together.
7.) Next, take one of your knives (whichever one works best for the texture of mozzarella you are using) and slice the balls of mozzarella into very thin slices, and set them aside.
8.) Now prepare your bread. How you cut your bread will depend on your personal preference and the type of bread you have. Cut the bread slices into approx 1-inch to 2-inch slices.
9.) You can also use thicker slices for French bread or a rustic loaf. Baguette slices, a bit smaller and thinner, are also great if you desire.
Next, toast the bread in the oven for a few quick minutes until the bread is very lightly golden.
Once the bread has cooled from toasting, place the pieces onto a serving dish. Next, place 1 – 2 slices of mozzarella onto each piece of toasted bread depending on the size of the slices of the bread and the mozzarella.
10.) Now, after salting to taste again, use a slotted spoon to coat each piece of mozzarella-covered bread with a generous pile of tomato, garlic, and basil bruschetta mixture.
Make sure not to use too much liquid and make the bread soggy!
11.) Finally, serve and eat immediately.
*While you can certainly toast and cut the bread pieces, the mozzarella and make the bruschetta mixture ahead of time, you should NOT combine all ingredients until you are ready to serve and eat!
Nonna always says, “There’s nothing worse than soggy bruschetta.”
The Perfect Appetizer
This best bruschetta dish can be served as a perfect appetizer, aperitivo (Italian), aperitif (French), or as the main course at a light lunch!
This awesome appetizer will only be as good as the good quality ingredients you incorporate into it.
- red onion
- drizzle of balsamic glaze
- bruschetta toppings of your choice
- gluten-free bread
- cream cheese
- tangy balsamic vinegar
What Are The Nutrition Facts?
For a vegan version of this flavorful appetizer just leave off the mozzarella and you won’t even miss it – basically, an original bruschetta version – my Nonna does this sometimes when she’s out of mozzarella. Prepare according to your personal preference or dietary requirements.
For nutrition facts:
I dare you to ask my Nonna – she will probably yell something to you, in Italian, to the effect of “It’s a good, healthy, classic bruschetta recipe! Why are you asking for the calories or the nutrition details? Eat good food, work hard and be happy!”
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