Tomato-Mozzarella Lunch Bruschetta


Tomato Bruschetta with Mozzarella

Video taken from the channel: TatyanasEverydayFood


Italian Bruschetta Easy Recipe

Video taken from the channel: Letscookolet


Tomato, Basil and Fresh Mozzarella Bruschetta

Video taken from the channel: bestbitesforever ��


How to Make Authentic Italian Bruschetta | The Stay At Home Chef

Video taken from the channel: The Stay At Home Chef


Grilled Caprese Sandwich -All Melty And Delicious by Rockin Robin

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Caprese Salad | Gennaro Contaldo | Italian Special

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How to Make a Caprese Salad Recipe Tomato and Mozzarella Salad

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Method Using a sharp knife, slice the tomatoes and arrange across a wide dish. Season generously with salt and pepper and a Meanwhile, discard the ends of the baguette and slice the rest into even pieces aim for 2 3 pieces of bread per Brush the bread lightly with oil on both sides and. Brush the tops of each slice generously with olive oil.

Bake for 10 minutes and remove from oven. Maintain oven temperature. Meanwhile, in a medium bowl, toss tomatoes, garlic, olive oil and balsamic vinegar together until evenly coated.

Once bread slices are warmed, top each with sliced mozzarella and tomatoes. This bruschetta is a simple dish from Italy, pairing summer’s fresh flavors for an appetizer that is as beloved now as it has been for decades. Make our tomato mozzarella basil bread for a party, family dinner or even a tasty midday snack.

How to Choose Fresh Ingredients. Place sliced cherry tomatoes, basil, 1 tablespoon of olive oil, balsamic vinegar, garlic, salt and pepper in a medium bowl. Stir gently to combine; set aside to marinate.

Place baguette slices on a large baking sheet. Brush remaining 1/4 cup of olive oil over baguette slices. Combine tomatoes, basil, 1 tablespoon olive oil, vinegar, salt, and pepper in a small bowl. 2. Brush baguette slices with olive oil and place on large baking sheet. Top each slice with mozzarella.

Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes. Step 2 Set oven rack. Directions Make marinated tomatoes: In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

In a large. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Step 3 Cut the baguette into 3/4-inch slices. What You Need.

Select All. 24 servings. Original recipe yields 24 servings. 1/4 cup olive oil.

3 large cloves garlic, minced. 1 French bread baguette (1 lb.), cut into 24 slices. 1.

Brush each slice of bread with oil, a sprinkle of garlic and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil.

Broil until it begins to turn brown.

List of related literature:

5 Evenly spread the tomato-garlic mixture onto the grilled side of each crust; evenly distribute the mozzarella cheese, sun-dried tomatoes, and basil.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Spread ¹∕ cup CLASSIC BASIL PESTO onto partially baked crust in step 8, then sprinkle with mozzarella, followed by 1 cup shredded provolone cheese, ¹∕ cup crumbled blue cheese, and Parmesan.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Using a spoon, fill each tomato with some of the cornbread mixture, drizzle the tomatoes with the remaining 1⁄4 cup olive oil, and sprinkle the tops of the tomatoes with the remaining 1⁄4 cup Parmigiano-Reggiano cheese.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Its basic form is alla napolitana, with a fairly thin crust spread with olive oil under some mozzarella cheese, pieces of tomato, and one or two herbs, perhaps oregano and basil.

“The Regions of Italy: A Reference Guide to History and Culture” by Roy Palmer Domenico
from The Regions of Italy: A Reference Guide to History and Culture
by Roy Palmer Domenico
Greenwood, 2002

Spread ½ cup pesto onto partially baked crust in step 8, then sprinkle with mozzarella, followed by 1 cup shredded provolone cheese, ¼ cup crumbled blue cheese, and Parmesan.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Add 1½ cups fresh basil, roughly torn, and 8 ounces fresh mozzarella, cut into ½-inch cubes and patted dry, to tomatoes with dressing.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

• A little pesto is the perfect partner for a tomato and mozzarella sandwich on a crusty Italian roll – or try it with bacon, roasted turkey, or egg salad.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

roasted cherry tomatoes: In a 131/2x91/2x3-inch disposable foil pan combine 4 cups red and/or yellow cherry or grape tomatoes, halved and/or quartered; 1 tablespoon olive oil; 2 teaspoons balsamic vinegar; 2 to 4 cloves garlic, minced; and 1/2 teaspoon dried oregano, crushed, or 1 teaspoon snipped fresh oregano.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Slices of ripe tomato alternate with creamy Fresh Mozzarella and fresh basil leaves, and balsamic vinegar and extra­virgin olive oil are drizzled over the top.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

› Add the red pepper, mozzarella, Parmigiano-Reggiano, and garlic to the bread cubes and toss well.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • This is exactly how I make mine…but I never thought to let it sit for a few minutes before serving. I will do that from now on. Thanks

  • thats her recipe..maybe she doesnt want the garlic minced on hers,she didnt fail and no shes not wrong.You can add whatever you want to add.SHE PROBABLY JUST WANTS A LITTLE BIT OF THE SMELL

  • So im poor, so i grabbed the cheddar cheese in my fridge and combined/slice it with my tomatoes, then literaly just seasoned it with salt and dried basil, im a disgrace to the culinary community

  • It’s a lot easier and taste better if you toast or grill the bread first and then rub the garlic on it. It gives it more of a rough surface to grate the garlic on

  • my wife loves that salad.”i like it to “…but i have tried to make it even better…but no back to basic and it sure works best…good products and this is a good snack:)

  • I watched this video and thought ohh that won’t be too appetising. Until I had a caprese salad at a fine dining restaurant. Ohh my my… I want to grow tomatoes to just make this.

  • I ate the caprese sandwich for the first time at a restaurant today and I was like: “I have to try this making this at home”, went searching for the recipe on youtube and yours looks exactly like the one I ate. I can’t wait to try this. Thanks for the lovely video. Keep up the good work:)

  • Insalata caprese tastes the best, at least in Europe, end of March, beginning of April, when the bufflons are veiling and milk is the richest, and the first Etna’s and Vesuve’s tomatoes are already ripe, before all the others. Then guys it tastes like the impossible made true.

  • I’ve been doing something similar to this for a long time.
    Cut bread, put mozzarella on it, slice of tomato on top, olive oil and eat it as sandwich.

  • Dear, in Italy we first grill the bread and then rub the garlic (that part can also be skipped) once the bread is nice and crunchy. My advice also don’t add oil before you grill the bread. xoxo from Bergamo, Italy

  • I just made this it is delicious! I’m currently in culinary school and I used some fresh motzarella we made in class. ur pesto sauce is devine! I omitted the pine nuts and it was still heavenly. thank u so much! I’m newly pescatarian so I also did without the meat and I love that I now know how to make a quick meatless bite to eat!

  • Son of the gentleman where I was washing dishes…on Germantown Pkwy…..spen…I am 50 Percent Italian…thank you for the restaurant. I really appreciate it. Te alii

  • ” Drizzle of lovely olive oil “
    Then hold the bottle upside down for like 4 seconds.
    ” last but not the least, some basil or Much basil”
    God!! I love this man!!!

  • The bread is terrible in the UK. When I go to the UK and never eat bread. Even M&S bread is terrible. It guwee, under cooked or full of additives.

  • Estos videos de comida italianos están fabulosos ojalá que ubiera podido verlos hace años… es impresionante lo que pueden hacer estas redes de comunicación… como agradecerles en este momento sólo es puedo decir un millón de GRACIAS

  • Saluti dalla Malesia. Grazie per aver condiviso il tuo delizioso video di insalata Caprese chef Gennaro.. Mi manca il cibo italiano e mi manca Amalfi moltisimmi Di tutto italia.

  • Всю жизнь делаю себе такой сала, только вместо моцареллы у меня репчатый лук и одна ложка хересного уксуса. Я и не знал, что мой салат лучшая версия такого известного блюда, как Caprese Salad. Lol

  • I scoop stuff with my knives too but i always feel like your going to slice you hand!! Lol Do you have a bench scraper? If so… can you use it please! ������
    BTW this looks very tasty!

  • Corona. Yes, some people will day and that is a true tragedy. Old people live in fear that they will day without their loved ones visiting them before. Another true tragedy. People buying toilet paper like crazy. Serious tragedy. But for a big part that will not die…We stay home, we read more. Homes smell like books again. We don’t talk about car brands. We are thinking about exercising again. We dine with our husbands, wives and children. We do movie marathons, we don’t take our health for granted, water is clear, air is fresh and we cook together these beautiful dishes. I say they should have locked us in a long time ago.

  • Oui c’est tout à fait ça ��, ne pas mettre de l’huile d’olive ou l’ail sur le pain. J’adore la tomate, je mange que ça en été. Super la recette. Merci beaucoup de France.
    Yes it is exactly that ��, do not put olive oil or garlic on the bread. I love tomatoes, I eat that in summer. Great recipe. Thank you very much from France.

  • I know the italians like it without (because of the green, white +red of the italian flag) but I really like caprese with a dash or a double dash of balsamico.

  • I’ve never understood the whole ‘rubbing the bread with garlic’ thing. Why not just add garlic to the topping and get a good dose of it?

  • I played kitchen scramble and discovered this sandwich. I looked it up on YouTube and fell I love. I haven’t used either prosciutto or pesto yet but will have to try. Enjoy your videos. I have a two burner skillet because I like everyone to eat at same time. My panini press is so lonely now

  • Hi Robin,
     That sammich looks Scrumdiddlyumptious! Haven’t had any decent sourdough bread since my last visit to San Francisco. Never thought of covering a “melt” with a lid before. Great idea! I always love coming to your channel. You’re always upbeat and always cooking something yummy:-) Gonna give this a try soon, with some R.R. homemade pesto.
                                                                                     Have a Great Day     Ken:-)

  • Oh my gosh!  How much is prosciutto by you?  It’s literally almost $1.00 an ounce by me, and the only packet they had was an 8 ounce packet.  Is that normal or insane?  I never bought this before, so I didn’t know what to expect.

  • Thanks for not making us wait too long for this, I can’t wait to try it for myself.  I wish I saw this before I went shopping today, because then I could have made this for tonight.

  • Making this and my lady can eat it keto style. Use crisped cheese wraps or cheese whisp crackers instead of bread. But mmm bread lol

  • I cannot wait to try this in a few months, once my garden tomatoes and basil are fully ripe, right off the vine and plant. I’m not sure that there is anything better than this salad, prepared with ingredients you grow yourself……………and now, I’m hungry. To the kitchen!

  • I feel like he’s the only person who can make you eat healthy because he enjoys it so much. I lost 2kgs watching him eat the salad.

  • I saw your video on facebook about your grey hair and the explanation. Brought tears to my eyes… Some people were still so mean in the comments…
    I have learned so much from you. Esp the chocolate cake. Kids absolutely love it…
    Thank you
    And stay happy

  • Di nuovo le mani a becco agitate senza nessun significato su ogni parola.
    Giù le mani cretina, da qui si vede la tua sconfinata ignoranza.

  • you can also crush some garlic in the olive oil with the oregano and just pour it in the tomatoes. Then bake the bread without oil to have less calories

  • I came here to see if you deseeded your tomatoes first….Have you tried that? Also, have you tried using Romas? Though this dish seems simple, I usually always turn it into a labor of love. I find that deseeding keep it less watery.

  • Love this simple, easy and delicious treat!! And you pronounced Bruschetta perfectly!’viva Italiano
    I watch every one of your Preps, make and enjoy them. And I’m 77.

  • When I saw this video was 5years old I was scared you maybe stopped making videos, VERY happy to see your still going! From a millennial whose mom never taught her how to cook anything besides pb&j THANK YOU! LOL

  • wow I made this sandwich and it tastes restaurant quality. My friend had tried a $12 sandwich in a mom and pops shop and he said this taste better. Even better with the pesto from scratch. Good work, Robin!

  • thanks for the video. i am looking for ways to eat more healthier so I shall subscribe to your channel for some ideas. many thanks

  • I can’t Stand balsamic vinegar, I just drizzle a bit of Italian dressing Already made. I’ve been doing it like that for about 25+ years and Everyone loves it. Thanks

  • Love the new version of bruschetta but the ch is a k sound, i always melt the montzarella and then add the tomatoes mix with olive oil.

  • Yummy looks so delicious. Liked and subscribed to your beautiful channel. I also have a cooking channel, it would mean the world if you can check it out and maybe sub if you like, so we can stay in touch with each other. Have a nice day!!!

  • The three most important ingredients……crusty bagette, good extra virgin olive oil, great parmigiano reggiano. No excuses with that last one!

    Use Pico de Gallo! Works great! Store-bought, homemade, taco-truck, whatever! Just dry it a little. Great and easy replacement instead of dicing up veggies.

    The tomatoes, onion, basil, garlic, etc are supplementary. I usually add just one finely minced anchovy filet for the 6-8 bruschetta (brew-sketta) Maybe some thinly sliced katamala olives? Finely minced marinated artichoke hearts? Infused butter? Bacon?

    Be creative but keep the same theme.

  • I also add red onion:)

    I just made some and shared the recipe @onemoreveganrecipe on IG. I used sourdough instead of a baguette and definitely went a little harder with the garlic. Don’t fear it ��

  • thank you for the video but what really caught my attention was your pastry board. where did you get it.? I’d love to find one like it.

  • this is my favoirt sallad ever:9 cant go wrong ith those tomatoes i buy this ones everytime in in lebanon so good with chesse fresh tomatoes called country tomatoes

  • Cool ever since I learned how to make the Caprese Salad from a cooking class I took at Mt Sac, it’s like my favorite and easiest recipe I made 2

  • Thats NOT the way we do Bruschetta with tomato in Italy. Garlic has to be grated on the grilled bread and not added on that mixing.
    Whatch a correct video and learn on the right way.

  • it looks soo delicious!
    i found a sandwich toast version too:)

    please keep making videos for us robin:)

  • OMG! That was delicious and so simple to make! We are stuck home during this pandemic and we are cooking more. This was the perfect nosh for a night of TV watching. Thank you!

  • Please it’s pronounced Brusketa not Brusheta!! Nice recipe though thank you. It’s embarassing when you come to Italy and mispronounce it. First, they won’t know what you are asking for, and second they will laugh at you:-)

  • hello Chef, I love all Italian food and I love to cook Italian food, I would like to learn more, thank you for delicious recipe ☺

  • First of all you pronounce it wrong, I’m not sure if you’re italian or not but shame on you if you are,,as an Italian chef for many many years That is one of the worst execution of a very simple appetizer that I have ever seen, I can see you know how to use the knife so you must have some cooking skills, where did they go? My saying that if you can pronounce it or spell it you don’t know how to make it most certainly applies to you,And then at the end you have the guts to present it is Italian bruschetta,

  • Sorry to tell you but this is not Italian bruschetta ( BRUS KETTA correct pronunce ), no balsamic seriously in the classic one, no dry garlic never and ever and the bred used is wrong. Garlic should be fresh and left to marinate with tomato ( use cherry and not the one in the video) Sorry sorry don’t be offended for this comment! �� in any case a 10 for the effort used!

  • I love all your recipes! I have a End of Summer neighborhood party coming up this weekend. Out of your recipes, what do you think would be the best dish to bring? I want something that is a nice light (ish) side, that’s easy and can sit out on a counter for a little while. Thank you!

  • The recipe is delicious, but as some other users have already written, you are pronouncing it wrong. Get some more information on the names of the dishes next time ;))