Summer Bruschetta

This summer bruschetta recipe is perfect for warm summer evenings with fresh tomatoes and basil from the garden!

(Yields 9 servings; 246 kcal, 9.5g fat, 33.4g carb, 8.2g protein per serving)


  • 5 Roma tomatoes
  • 4 tbs olive oil
  • 4 cloves garlic, minced
  • 1/3 cup basil, or about 8 leaves thinly sliced
  • 1/2 cup mozzarella, chopped
  • 1/3 cup basil leaves, fresh
  • 1/3 cup shredded Parmesan or mozzarella cheese
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 baguette
  • Optional: balsamic glaze


  1. Wash and core tomatoes to remove seeds and juice. Dice and add to a medium bowl. Slice the basil if using fresh leaves.
  2. Finely mince garlic. In a small dish, add 2 tbs olive oil and 1 tsp of the minced garlic. Set aside. Add remaining garlic to the bowl with the tomatoes.
  3. Add chopped mozzarella, 2 tbs olive oil, salt, pepper, and basil to the bowl with tomatoes. Gently stir to combine and marinate for 15 to 30 minutes in the refrigerator.
  4. In the meantime, preheat oven to 400 degrees. Slice baguette into 1/4” thick slices.
  5. Brush the garlic and olive oil mixture over both sides of each slice and line on a baking sheet. Top side facing up with a sprinkle of shredded Parmesan or mozzarella.
  6. Bake at 400 degrees F for 5 minutes. Turn broiler on and broil for 1-2 minutes if desired. Alternatively, bake for 8-10 minutes without using broiler.
  7. Remove from oven. Top with tomato mixture. Drizzle with balsamic glaze if desired.
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