Bruchetta. So simple and yet so delicious. In this recipe, I make bruschetta with mozzarella for an even tastier side. The well-riped tomatoes are chopped and then mixed with chopped red onions, chopped garlic, black pepper, balsamic vinegar, and olive oil. These bites go very fast just because they are so incredibly irresistible.
The great thing about Bruschetta is that it is incredibly easy to make and the ingredients are pretty basic and easy to get. Mozzarella is not easily accessible for everyone however you can substitute this with any cheese of your choosing.
Other sides or snacks you will love are:
- crispy garden eggs made from white or yellow garden eggs
- kelewele, a popular Ghanaian snack made from ripe plantains
- ofam, another Ghanaian snack made from overripe plantains which are baked
- chicken lollipops, a tasty side made from chicken wings
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Ingredients
Yes, baguettes are French but they serve as a perfect base for the bruschetta. All the other ingredients are fairly regular.
Instructions
Bruschetta is pretty easy to make. Deseed and chop the tomatoes, onions, and garlic and mix with balsamic vinegar, olive oil, basil, salt, and black pepper. In order to let all the flavours meld with each other, chill the tomato mix in the fridge until ready to serve.
In the meantime, brush the slices of bread with olive oil and then toast them in a pan. You can also do that in an oven
Substitutions & Variations
- White bread - if you do not like baguettes or it is just not available where you are, use any white bread you like and cut those into smaller sizes. Toast as per the recipe and then load the toppings on there.
- Melted cheese - once you top the bruschetta with the mozzarella, you can briefly place them in the oven to let the cheese melt and then serve immediately.
Storage
Bruschetta should be made and eaten immediately. Ideally, do not make these in advance and leave them to stand for too long as the bread will become soggy if you do.
Tip
- Tomatoes contain a lot of water and by removing the seeds you remove some of that water.
- If you have any leftover topping and you don't plan on making anymore bruschetta, turn that into a sauce. Heat some oil in a pan and add the rest of the topping and enjoy with pasta.
Bruschetta with Mozzarella Recipe
Ingredients
- 4 medium tomatoes deseeded and chopped
- 1 medium onion chopped
- 2 cloves garlic chopped
- 4 cloves garlic roasted
- basil chopped
- 2 tablespoons balsamic vinegar
- olive oil
- salt
- black pepper to taste
- baguette
- hard mozzarella small thin slices
Instructions
- Mix all the chopped ingredients.
- Add balsamic vinegar and about 1 tablespoon of olive oil, salt and mix.
- Chill in the fridge until ready to use.
- Cut baguette into about 1cm (about ½ an inch) thick slices and brush both sides with olive oil.
- Toast in a pan or in an oven until slightly brown.
- Scoop some of the topping on the bread and add a few thin slices of mozzarella.
- Serve immediately.
Video
Notes
- Even though the bread is toasted, it will eventually become soggy if the bruschetta is prepared way in advance before serving. It is therefore recommended to prepare shortly before serving.
FAQ
Bruschetta becomes immediately soggy when the bread is not toasted. It can also becomes soggy over time if the tomato topping is added to the toasted bread and left to stand for hours.
The -sch in Bruschetta is pronounced as -sk and not sh. Therefore it is "Broosketa" and not "Brooshetta".
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