Cheesy Bruschetta
Cheesy Bruschetta (Garlic Bread Bruschetta with Mozzarella)
About This Cheesy Bruschetta
This appetizer is my spin on the cheesy, garlicky bruschetta from Paravicini’s in Colorado Springs — one of my forever favorite restaurants (I was a server there back in the day). It starts with crispy garlic bread, loads of melty mozzarella, and a fresh tomato-basil topping with a drizzle of balsamic reduction. It’s easy, everyone will love, and will 100% disappear at any gathering.
Why You’ll Love It
A superior upgrade from classic bruschetta
Melty, stretchy mozzarella on garlic bread = perfection
Fresh, bright tomato topping balances the richness
Great for BBQs, holidays, parties, or a weekend appetizer
Comes together quickly and always impresses
Ingredients You’ll Need
Bread: baguette or rustic Italian loaf
Olive oil + garlic (or garlic confit oil if you’re extra)
Mozzarella: low-moisture, shredded
Tomatoes: cherry or grape tomatoes
Fresh basil
Red onion
Garlic (grated)
Salt & pepper
Balsamic reduction
How to Make It
Toast the bread with olive oil, rub with garlic, then melt mozzarella on top under the broiler. While it toasts, toss cherry tomatoes with basil, red onion, garlic, olive oil, salt, and pepper. Slice the cheesy garlic bread, spoon the tomato topping over the warm mozzarella, drizzle balsamic reduction, and serve immediately.
Tips for Success
Salt your tomatoes aggressively — it makes the topping come alive.
Broil with caution — mozzarella burns FAST.
Use low-moisture mozzarella for the best melt.
If your tomatoes aren’t flavorful, add a splash of red wine vinegar.
Assemble right before serving to keep the bread crisp.
Frequently Asked Questions
Can I make the topping ahead?
Yes — up to 4 hours. Keep in the fridge and stir before serving.
Can I use fresh mozzarella?
You can, but it releases more moisture. Low-moisture melts better and won’t sog out the bread.
Can I make this gluten-free?
Absolutely — just swap in a gluten-free baguette.
What if I don’t have balsamic reduction?
Reduce balsamic vinegar on the stove until syrupy OR leave it off (still delicious).
What to Serve With Cheesy Bruschetta
Lemon Chicken Spiedini
Summer salads
Pasta dishes
Grilled steak or chicken
Charcuterie board
More Recipes You’ll Love
Cheesy Brushetta
Ingredients
- 1 baguette or rustic Italian bread, sliced in half lengthwise
- 2-3 cloves of garlic, peeled and halved
- Extra virgin olive oil
- 16 oz fresh mozzarella, sliced
- 2 pints cherry tomatoes, quartered or halved
- 1/3 cup fresh basil leaves, finely chopped
- 1/3 cup red onion, finely diced
- 3 cloves garlic, grated
- Salt and pepper to taste
- Balsamic reduction (store-bought or homemade)
Instructions
- In a bowl, combine the cherry tomatoes, basil, red onion, grated garlic, and extra virgin olive oil.
- Season with salt and pepper to taste. Mix gently to combine and then set aside.
- Preheat the oven to 400°F
- Arrange the bread slices on a baking sheet.
- Brush each slice lightly with olive oil on both sides. Note: I used garlic confit olive oil, but if you don't have that on hand you can rub garlic onto the bread after toasting.
- Toast in the oven for about 5-7 minutes until the bread is golden and crispy.
- Remove from the oven and immediately rub the halved garlic cloves over the top of each slice.
- Tear slices of mozzarella evenly on each piece of toasted bread.
- Set oven to broil, and then return the garlic bread with mozzarella to the oven and broil for about 1-2 minutes until melted. Keep your eye on it, it can burn quickly!
- Transfer the cheesy bread to a serving platter/plate.
- Top the bread with the tomato mixture and then sprinkle with sliced basil. Drizzle with balsamic reduction and then have the time of your life!
Some Cooking Essentials:
Pyrex Glass Bowls
Microplane Zester
All Clad Measuring Cups
Strainer/Colander
Dough Scraper
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