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My Favorite Bruschetta

Posted on Feb 4, 2014 in Recipes | 2 comments

bruschettaA few years ago, I was watching a Giada show on the Food Network and I realized I was missing out on the best way to make bruschetta.  She melted mozzarella on the baguette slices before assembling the bruschetta.  Genius!  This makes the bread less soggy, helps the tomato mixture stay on the bread, and adds a whole new dimension of flavor!  From that day on, I have always made bruschetta with melted mozzarella on the bread.

My Favorite Bruschetta

(adapted from Giada’s recipe)

  • 1 (32-ounce) can diced tomatoes, drained
  • 1 red onion, diced
  • 1 cup fresh basil leaves, chopped
  • 4 tablespoons extra-virgin olive oil
  • 6 garlic cloves, chopped
  • salt and freshly ground black pepper
  • 2 large French baguettes, sliced
  • 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
  • garlic powder


  1. Preheat oven to 375 degrees F.
  2. In a bowl, mix drained tomatoes, 1 cup chopped basil leaves, onion, olive oil and 4 cloves garlic. Season with salt and pepper.
  3. On a baking sheet, line up baguette slices. Drizzle with olive oil and sprinkle garlic powder on slices. Toast in oven for about 3 minutes or until light golden brown. Lay a piece of mozzarella cheese on top of each slice of bread. Place bread back in oven and bake until cheese starts to melt.
  4. Place bread slices on decorative platter with bowl of bruschetta in the center.

(The bruschetta mixture can be made a day ahead and refrigerated until ready to serve.)


  1. So amazing .. I’ve been crivang roasted or grilled figs and cream cheese (or ricotta now!!) on toast. Oh my .. I’d probably spread the smallest bit of marmite under the cheese. Must. Make. Ricotta. Soon!

  2. Yes. You must. It’s just so ridiculously easy. The fact that it doesn’t last very long in the frgdie doesn’t matter because you end up almost eating it all with a spoon immediately.

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