Warm Tomato Bruschetta with Mozzarella

Warm cherry tomatoes are nestled in mozzarella cheese on top of toasted bread; this is summer heaven!

Course Vegetables

Cuisine American

Keyword appetizer, bruschetta, summer, sun-dried tomatoes, warm

Prep Time 10

Cook Time 12

Total Time 22

Servings -10 Servings

Calories 105kcal

Author Barb

6-8 slices of good crusty Italian bread
8 ounces of fresh mozzarella sliced thin
16 ounces of fresh tomatoes - I had cherry tomatoes and they were perfect cut in half
2 Tablespoons Olive Oil
1 Tablespoons Balsamic Vinegar
Leaves from either oregano or basil chopped
Salt and Pepper

Preheat the oven to 350 degrees.
Slice cherry tomatoes in half or if using larger tomatoes, chop then into good size chunks and let them drain. Drizzle with some olive oil and balsamic vinegar and gently toss them to coat.
Slice the bread and lay the slices on a cookie sheet (or two if necessary)
Brush the top with olive oil and bake for approximately 10 minutes. Remove from oven.
Layer the slices of mozzarella on top of each slice of bread, top with the tomatoes and return the bread to the oven for 2-3 minutes to warm the tomatoes and soften the cheese.
Remove from oven; drizzle with more olive oil, top with herb(s) and sprinkle with salt and pepper.

Best served with the absolute best tomatoes you can find.