Search Term

Enter a search term (optional)


Select One (optional)




Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Delish Bruschetta With Mozzarella

By: John Goins from
Delish Bruschetta With Mozzarella
Delish Bruschetta With Mozzarella

"It’s always a perfect time to make this delicious bruschetta with mozzarella recipe. A delish appetizer recipe that can be put together ahead of time. An easy bruschetta with mozzarella appetizer that can be made in 10 minutes or less. A great snack, or meal starter. The classic bruschetta recipe includes bread, olive oil, garlic, and a topping. It’s easy and very tasty, especially when you use crusty toasted French bread. Above all, the crunchiness of the toasted bread is the key to having the best bruschetta. "

NotesYou may also use other types of country-style bread such as sourdough bread if you prefer. Provolone cheese as a substitute for mozzarella would be great in this recipe. It has a similar appearance, flavor, and texture as mozzarella.


Preparation Time10 min


  • 1 large ripe organic heirloom tomato
  • 1 small shallot, minced
  • 4 ounces fresh mozzarella cheese
  • 8 basil leaves
  • 1 tablespoon capers
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 4 slices French bread, toasted


  1. Dice the tomato into pea-sized cubes and place into a small bowl.

  2. Finely mince the shallot.

  3. Dice the mozzarella cheese.

  4. Chop basil leaves.

  5. Add drained capers, along with olive oil and balsamic vinegar.

  6. Season with salt and pepper.

  7. Serve on top of warm, toasted bread.

This recipe was submitted by one of our readers, just like you.

Click Here to Submit Your Recipe!

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Raspberry Swirl Pound Cake with Cream Cheese Frosting Starbucks Clone

The best thing about pound cake is that you can have it for breakfast, lunch, or dinner. No matter the time of the day, you can always… Continue reading: "Raspberry Swirl Pound Cake with Cream Cheese Frosting Starbucks Clone"

Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It