I can’t believe I actually haven’t posted my tomatoes and mozzarella bruschetta bar I throw together all summer long. I mean, hello, yours truly the self proclaimed tomato and bruschetta queen, incredible !
There are so many tomato recipes on this blog, salads, bruschetta and crostini recipes to be more specific, that I could publish a mini cookbook on the tomato subject. A little obsessive maybe ? haha
But really, they are all special and unique in their own way. The tomatoes and mozzarella bruschetta in the photo happens thanks to mama for taking chances with planting tomato plants in February ! I know, i’m crazy like that! But look at that, it is so worth it I can’t even explain it in words !
That special, I don’t know what factor here, comes from of course mixed heirloom tomatoes, and the quality of the fresh mozzarella. And since I can be caught eating this daily during the summer months, I had to do a healthy tomatoes and mozzarella twist.
So i opted for organic, 21 grain bread as my choice for the bruschetta canvas. Extra virgin olive oil of course, and a mix of the ripest tomatoes in the garden that day. A little bit of cheese here goes a long way, as there are so many wonderful flavors going on.
Equally important are the fresh herbs you choose to use. Basil and chives are at the top of my list in pretty much any tomato recipe, however fragrant lemon thyme, dill or fresh oregano could be a lovely touch.
Tomatoes and mozzarella are a classic way to entertain all summer long. Slice up a colorful mix of heirloom tomatoes, different shapes and sizes, roughly chop your favorite herbs and grill some bread. Easy like Sunday morning, and I yet have to meet someone who’s say no to a platter of tomatoes and mozzarella bruschetta.
I don’t know about you, but I wouldn’t trust that person 
I finish up the bruschetta with a touch of coarse volcanic sea salt, I love the taste and it makes for a pretty garnish, however any coarse sea salt will do.
If you want to go beyond tomatoes and mozzarella to set up a more elaborate bruschetta bar, I would just plan in advance. Use different kinds of breads, pesto, olive spread, soft cheeses, thinly sliced Italian dry salami, artichokes, roasted peppers and even wild mushrooms. Roast some cherry tomatoes if you have the luxury of time, to have on hand for this insane burrata bruschetta. Have everything ready in their own little dish, so when your guests show up you can get to grilling the bruschetta and having fun with the toppings.
So tell me: what’s your favorite way to top a bruschetta ? Are you partial to tomatoes and mozzarella ? Stinky anchovies ? Or are you a purist that goes for extra garlicky bread with just a nice brush of olive oil ?
- 2 lb mixed heirloom tomatoes
- 8 oz fresh mozzarella cheese
- 8 slices 21 grain bread
- 1 bunch fresh herbs, chives and basil
- ⅓ c extra virgin olive oil
- 3 garlic cloves
- coarse sea salt to taste
- Slice the mixed heirloom tomatoes into thick slices and set aside. Roughy chop or tear the herbs.
- Grill the bread on medium high flame until light grill marks form on both sides.
- Rub one side of each slice of bread with the garlic clove and brush them with the olive oil. Sprinkle with a pinch of sea salt.
- Top the bruschetta with some of the fresh mozzarella, different slices of the tomatoes and sprinkle with the herbs and a pinch of coarse sea salt. If you prefer to can just arrange all your ingredients on a tray for your guests to assemble.
……………………………………………………………………………………………….
P.S. How to build your own bruschetta bar !
P.P.S. Food: Bruschetta Bar
Oh ! Because I love you ! I’m giving away a set of 3 Le Creuset Silicone spatulas to one lucky reader ! To enter just leave a comment below telling me what’s your favorite way to top a bruschetta ?
Disclosure:This Giveaway is Sponsored by Yours Truly, Florentina ! Because I Love You ! 
Official Rules & Privacy Policy
The post Tomatoes and Mozzarella Bruschetta Bar appeared first on Ciao Florentina.