- 1 baguette, cut into ¾” (2 cm) thick slices (I got 16 slices)
- 1 cup finely chopped red onion (½ large red onion)
- 1 kg tomatoes (I used 20 small tomatoes, not cherry tomatoes, 3-4 cups when diced)
- ½ cup finely chopped fresh basil
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Black pepper to taste
- 150g (16 pieces) mini bocconcini (mini mozzarella)
- 1 clove garlic
- Sea salt or Himalayan pink salt to taste
- Balsamic glaze for serving (optional)
- Preheat your oven to 400F (200C).
- Cut the baguette into thick slices and lay them on a large baking sheet in a single layer. Set aside.
- Chop the onion and add to a medium bowl. Set aside.
- Cut the tomatoes into quarters, remove the seeds (optional but prevents the mixture from being too runny), and dice into small pieces.
- Add the chopped tomatoes, chopped fresh basil, extra virgin olive oil, balsamic vinegar, and black pepper to the bowl with diced red onions. Stir to mix everything and set aside.
- Cut the mini bocconcini into halves and set aside.
- Toast the prepared baguette slices in the oven for 5 mins on one side. Take them out of the oven, brush with the garlic clove, turn around, brush again and add two halves of the mini bocconcini to each slice.
- Turn the oven up to 450F (230C) and transfer the baguette back into the oven for another 5 mins or until the baguette is golden and the cheese is melted.
- Top the slices with the tomato mixture, season with salt and more pepper if desired, drizzle with the balsamic glaze if desired, and serve.
Salt: Don’t add the sea salt to the tomatoes because it would draw too much liquid out of them. Instead, sprinkle it on the finished bruschetta.
Storing: This bruschetta is best enjoyed right away. If you want to prepare it in advance, prepare the tomato mixture without the salt and pepper and store it in the fridge for 2-3 days. Toast the baguette with the cheese right before serving.
Keywords: mozzarella, tomato, bruschetta