Prep 10 mins
Cook 0 mins
This is a simple bruchetta recipe sure to impress guests!
Make and share this Easy Tomato Mozzarella Bruschetta recipe from Food.com.
- In container with lid, combine all ingredients.
- Close lid and shake vigorously.
- Serve atop toasted Italian bread, Melba Toast or Crostini.
- **Do not leave cheese in leftover bruschetta! The vinegar soaks in and makes the cheese taste sour.
This is YUMMY, I love the combo of mozzarella and tomato and onion any way its made. Wonder why they call you Dicewoman? :-) Sometimes when I don't have fresh tomatoes I use the can diced with balsamic and olive oil as a replacement. Also when I don't have any tomatoes at all, I make this with roasted red pepper and mozzarella as a salad or a "bruschetta" and it is the BOMB! Thank you Dicewoman and keep on dicing!
Wow! This was divine! I made mine with cheddar cheese (turns out my kids ate the mozzarella). I also omitted the olive oil as I am not a big fan of it. Instead, I slightly buttered my bread before toasting. I used a loaf of fresh whole grain bread from the bakery. I loved the tang of the vinegar and the onions with the softness of the tomato and the cheese. It was a perfect combination. I will make this again and again.
I make a similar recipe but make it as a salad. I use large cherry tomatoes cut in half, diced mozzarella and olive oil to taste. I also add Fresh basil which makes a huge difference in the taste (to the better according to my family and co-workers).