This tomato, basil, mozzarella bruschetta recipe with pesto will be your new favorite easy appetizer when tomatoes are in season! Made with just five simple ingredients, they are ready to eat in about 15 minutes.
- Preheat oven on high broil.
- Slice baguette into slices about 1/2 inch thick.
- Arrange the bread slices on a baking sheet (you may need to use two baking sheets) in a single layer.
- Pour olive oil into a small bowl. Dip a pastry brush in the olive oil and brush each slice of bread with olive oil.
- Broil the bread for 2-5 minutes until slices are a nice golden brown. Turn off oven.
- Spread 1-2 teaspoons of pesto in a thin layer on each piece of bread.
- Top each piece with one slice of tomato, one slice of mozzarella cheese, and a basil leaf.
- Garnish with a sprinkle of Maldon sea salt and freshly cracked black pepper.
- Serve right away.
What bread to use for bruschetta
For appetizer-sized bruschetta, my favorite bread to use is a crusty baguette. Other good breads to use for bruschetta include ciabatta, ciriola, or filone bread.
You want a pretty firm bread with a good crust so it can hold all the toppings! Stay away from soft sandwich bread, milk bread, brioche, or challah when making bruschetta.