This cherry tomato bruschetta with mozzarella is the ultimate no-cook summer appetizer. Juicy tomatoes, fresh basil, and two cheeses come together on crisp toasted baguette—perfect for easy entertaining or a quick bite before dinner.
Watch how to make this easy appetizer…
WHY YOU’LL LOVE MY CHERRY TOMATO BRUSCHETTA
This one’s fresh, fast, and full of flavor. It’s no-cook (hello, summer win!), looks fancy but takes hardly any effort, and it’s always the first thing gone at a party.
I threw this together for a backyard hang and now it’s on repeat. The mix of balsamic, basil, and asiago cheese is just… addictive.
INGREDIENTS
For the Toasted Baguette
- 1 baguette, cut into 1-inch slices
- 1 tablespoon olive oil (for brushing or spraying)
- ½ teaspoon salt
- ¼ teaspoon garlic powder
For the Bruschetta Topping
- 1 pint cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- 8 mozzarella pearls, drained, or diced fresh mozzarella
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried Italian seasoning
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 cup fresh basil leaves, torn or diced
- 3 tablespoons freshly grated Asiago cheese (or substitute Parmesan)
Trust me, you’ve never seen a hummus platter like this…
HOW TO MAKE A CHERRY TOMATO BRUSCHETTA WITH MOZZARELLA
The Gist: This cherry tomato bruschetta with mozzarella is a fresh, easy appetizer that brings together juicy tomatoes, creamy mozzarella, and herby balsamic goodness on toasted baguette slices.
De-licious!
For another crowd-pleasing appetizer, try my pulled pork pastry puffs.
LEFTOVERS TIP
If you’ve got extra topping—or even just the leftover juice—it makes an amazing salad dressing.
MAKE IT A MEAL – WHAT TO SERVE WITH BRUSCHETTA
- Salad: fresh peach salad
- Appetizer: Boursin and Pringles flower
- Side: smoked queso
- Main: brisket flat / grilled Italian chicken kebabs / prosciutto stuffed chicken breast
- Dessert: smoked pineapple
Can’t wait to hear what you think!
I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!
Feel inspired to cook with my free Foodie Friday newsletter.
Cherry Tomato Bruschetta with Mozzarella
Video
Ingredients
For the Toasted Baguette:
- 1 large baguette cut into 1-inch slices
- 1 tablespoon olive oil for brushing or spraying
- ½ teaspoon salt
- ¼ teaspoon garlic powder
For the Bruschetta Topping:
- 1 pint cherry tomatoes quartered
- ¼ cup red onion finely diced
- 8 oz mozzarella pearls drained, or diced fresh mozzarella
- 1 teaspoon salt
- ½ teaspoon black pepper fresh ground
- 2 teaspoons dried Italian seasoning
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 cup basil leaves fresh, torn or diced
- 3 tablespoons Asiago cheese freshly grated, or substitute Parmesan
Instructions
- Toast the Bread. Preheat your oven to 375°F. Line the baguette slices on a baking sheet and brush or spray lightly with olive oil (about 1 tablespoon total). Sprinkle with ½ teaspoon salt and ¼ teaspoon garlic powder. Bake for 5–10 minutes, just until the slices are lightly toasted—don’t let them get hard. I like mine with a little chew so they still have a bite.
- Make the Topping. In a large mixing bowl, combine the quartered cherry tomatoes, red onion, and mozzarella. Season with salt, pepper, and Italian seasoning. Drizzle in the olive oil and balsamic vinegar, and toss everything gently to coat.
- Add the Finishing Touches. Fold in the fresh basil and grated Asiago cheese. Give it a final toss to combine.
- Serve. Spoon the bruschetta mixture over the toasted baguette slices and serve immediately. Or, for even more flavor, let the mixture marinate in the fridge for a few hours before serving.
Leave a Reply