Sauteed Bruschetta with Fresh Mozzarella

Sauteed Bruschetta with Fresh Mozzarella is a super easy and delicious appetizer or side dish you and your family will absolutely love! The sweetness from the white wine, balsamic vinegar, and the tomatoes soak into the toasted garlic bread to makes a a sweet and savory combination. Give this a try today!

What Is Bruschetta?

Bruschetta is an Italian appetizer (antipasta) that typically has fresh tomatoes, onions, garlic, olive oil, and basil. However, you will find some with meats, beans, and other items. There are other cuisines that make their own version of bruschetta as well.

The first time I had Bruschetta was at this brick oven pizza place in the Fenway section in Boston. It was so amazing! I’ve made bruschetta so many times and have had it in restaurants, too. Nothing compares. I’m sure it’s the brick oven they used to fire roast everything.

I love buying a large loaf of Italian bread and cutting up lots of veggies and heaping them on top of the bread. I’ve even made a meal out of just bruschetta! I add Kalamata olive and feta cheese to it. It’s soooo yummy!

Sauteed Bruschetta with Fresh Mozzarella

As I mentioned, I have made a number of versions of Bruschetta. But this is by far my favorite! I wanted to make a simple appetizer that would ‘Wow’ my guests. The results were amazing – I ‘Wowed’ myself.

I chose to use white balsamic instead of the traditional mainly for color. I didn’t want the brown staining the bread. White balsamic is a little less sweet than regular balsamic, but it works so well with this.

Toasting the bread allow the juices from the tomato mixture to soak in without the bread becoming soggy.

What Ingredients Are in Sauteed Bruschetta with Fresh Mozzarella?

• Loaf Bread
• Olive Oil
• Fresh Garlic
• Shallot
• Sweet Cherry Tomatoes
• White Wine
• White Balsamic Vinegar
• Fresh Mozzarella Cheese
• Fresh Basil

Ingredient Notes

Bread – I use a thin baguette. The pieces are small which works well for an appetizer. You can use any long, thin bread that you like.

White Wine – most people say to use a dry white wine, but I almost always use an inexpensive bottle of Chardonnay.

Tomatoes – Try to find small tomatoes that are labeled “sweet”. I use small San Marzano tomatoes because they are so sweet and easy to find.

White Balsamic Vinegar – you can use regular balsamic vinegar. I like the white more for appearance than taste.

Fresh Mozzarella Cheese – while you can use a block or a bag of shredded mozzarella, the taste won’t be the same. It will taste good, but fresh is creamier whereas the others will be stringy.

What Are the Cooking Instructions?

1. Heat the oven to 375° F. Slice the bread in half lengthwise, then cut it in 6-8 equal pieces. You will wind up with 12-16 pieces.
2. Using a basting brush, brush each piece with olive oil. Be sure to coat the entire tops of each piece. Place them on a baking sheet and put it in the oven for 8-10 minutes to lightly toast them.
3. Meanwhile, heat a medium skillet over medium heat. Add 2 tablespoons of olive oil. Once the oil begins to shimmer, add in the shallots and season with salt and pepper. Cook for 2 minutes, stirring often.
4. Add the tomatoes and cook for about 3-4 minutes. Now add the minced garlic and cook for 1 more minute.
5. Pour in the wine and allow it to simmer to reduce it by half. Add in the balsamic vinegar, stir it in, and remove the skillet from the heat.
6. Once the bread is done, take it out of the oven and allow to cool enough to handle. Take the garlic cloves and liberally rub them on the toasted bread.
7. Spread some of the tomato mixture over each piece of bread. Place some mozzarella cheese on top to cover the mixture. Return the tray to the oven and bake for another 5 minutes or until the cheese is slightly melted.
8. Top with fresh basil.

Pro Recommendations

Anolon Advanced skillets are my favorite skillets to use. They are not a sponsor, but I absolutely love them. To be honest, I use their skillet pretty much everyday. They are workhorses! Most of the food I cook in it gets served right in the pan. I also have 2 8″ pans that we use almost everyday for our eggs. I would say this set is a must have! It’s been worth every penny!

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5 from 1 vote

Print

Sauteed Bruschetta with Fresh Mozzarella

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword bruschetta, mozzarella, san marzano

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Ingredients

• 1 loaf Bread, baguette or something similar
• 1/4 cup Olive Oil
• 2-3 cloves Fresh Garlic
• 1/4 cup Shallot, diced small
• 10 ounce Sweet Cherry Tomatoes, halved (I use San Marzano)
• 1 Tablespoon Garlic, minced
• 1/2 cup White Wine
• 1 Tablespoon White Balsamic Vinegar
• 12 ounces Fresh Mozzarella Cheese, sliced
• 2 Tablespoons Fresh Basil, chopped
• Salt and Pepper to taste

Instructions

1. Heat the oven to 375° F. Slice the bread in half lengthwise, then cut it in 6 equal pieces. You will wind up with 12 pieces.

2. Using a basting brush, brush each piece with olive oil. Be sure to coat the entire tops of each piece. Place them on a baking sheet and put it in the oven for 8-10 minutes to lightly toast them.

3. Meanwhile, heat a medium skillet over medium heat. Add 2 tablespoons of olive oil. Once the oil begins to shimmer, add in the shallots and season with salt and pepper. Cook for 2 minutes, stirring often.

4. Add the tomatoes and cook for about 3-4 minutes. Now add the minced garlic and cook for 1 more minute.

5. Pour in the wine and allow it to simmer to reduce it by half. Add in the balsamic vinegar, stir it in, and remove the skillet from the heat.

6. Once the bread is done, take it out of the oven and allow to cool enough to handle. Take the garlic cloves and liberally rub them on the toasted bread.

7. Spread some of the tomato mixture over each piece of bread. Place some mozzarella cheese on top to cover the mixture. Return the tray to the oven and bake for another 5 minutes or until the cheese is slightly melted.

8. Top with fresh basil.