Homemade Bruschetta

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bruscetta homemade

What’s Up, Hungry People

A few weeks ago, I discovered the surprisingly straightforward process of making mozzarella cheese at home in less than an hour. This discovery has significantly altered the way I operate in the kitchen, resulting in an ever-present supply of fresh mozzarella. With an abundance of this cheese at my disposal, I find myself in constant search of new culinary uses beyond the usual suspects of meatball stuffing or pizza topping.

The latest creation to grace my kitchen? Homemade bruschetta.

Bruschetta can be prepared using either fresh or canned tomatoes, depending on what’s available in your pantry. Canned tomatoes tend to impart a sharper flavor, while fresh tomatoes offer a gentler, more subdued taste. To enhance the overall flavor profile, I incorporated a few tablespoons of homemade corn salsa into my bruschetta mixture, adding a sweet note to balance the inherent tanginess of the tomatoes.

I opted to serve my bruschetta atop toasted crostinis, accompanied by warm mozzarella cheese. In my experience, bruschetta is most enjoyable when served at room temperature or slightly warmed, allowing the full spectrum of flavors to emerge for an optimal taste experience.

bruscetta on crostini

Here’s What You Need

  • Fresh tomatoes or canned diced tomatoes: Base for the bruschetta, provides juicy, tangy flavor.
  • Sweet onion: Adds a mild, sweet flavor to the mix.
  • Garlic: Enhances overall taste with its pungent, aromatic qualities.
  • Fresh basil leaves: Offers a sweet, herbal note to the bruschetta.
  • Butter: Used for sautéing, adds richness to the onion and garlic.
  • Aged balsamic vinegar: Introduces a sweet, tangy depth to the dish.
  • Sweet corn: Adds a crunchy texture and sweet flavor contrast.
  • Salt and pepper: Seasoning that enhances the overall flavors.
  • Fresh French bread or crostinis: The crunchy base that carries the bruschetta.
  • Mozzarella cheese ball: Adds creamy texture and rich, milky flavor.
homemade mozzarella and bruschetta on crostini

Let’s Cook

Start by combining your diced tomatoes and minced basil in a bowl. This is your bruschetta’s foundation. Drizzle in the aged balsamic vinegar and give everything a good mix until it’s all nicely incorporated. Don’t forget to season with a pinch of salt and pepper. Taste as you go—this is key to getting the flavor just right. If you’re adding sweet corn, now’s the time to fold it into the mix.

Sautéing for Flavor

Next up, grab a skillet and melt that tablespoon of butter over medium heat. Toss in your finely diced sweet onion and the minced garlic. You’ll want to cook these until they’re fragrant and just starting to soften, which usually takes about 3-4 minutes. Once they’re done, stir them into your tomato and balsamic mixture. Let this sit until it’s cooled down. This resting period lets all those flavors meld together.

Prepping the Bread and Cheese

While your tomato mixture is getting to know the onion and garlic, turn your attention to the bread and cheese. Set your broiler to high and get to slicing your French bread or crostinis. Toast them lightly under the broiler—keep an eye on them to avoid any unexpected charred surprises. Then, take your mozzarella cheese ball and slice it. Lay a slice of mozzarella on each piece of toasted bread and broil again for 2-5 minutes. You’re looking for the cheese to get nice and puffy, maybe even a little browned on top.

Bringing It All Together

Now, take your beautifully toasted bread with melted mozzarella and top it with a generous spoonful of your tomato mixture. Whether you serve it warm or at room temperature is up to you. Either way, you’re in for a treat.

Bruschetta Tips for Success

  • Choosing tomatoes: For the best flavor, use ripe, in-season tomatoes if choosing fresh. When using canned, opt for ones without added seasonings to control the flavor profile.
  • Balancing vinegar: Start with the recipe’s suggested amount of balsamic vinegar, then adjust to taste. Too much can overwhelm the other flavors.
  • Achieving the perfect toast: Monitor your bread closely under the broiler to prevent burning. Aim for a golden brown color with a slight crunch.
  • Letting flavors meld: Allow the tomato mixture to rest after combining with the sautéed onion and garlic. This waiting period lets the flavors integrate more deeply.
  • Slicing mozzarella: For easier slicing, chill the mozzarella cheese ball first. Thin slices melt evenly and quickly under the broiler, enhancing the texture and flavor.
  • Serving temperature: Bruschetta can be served warm or at room temperature. If preparing in advance, assemble the cheese and bread just before serving to maintain the best texture.
crostini with bruschetta

Remember, the key to a great bruschetta lies in the quality of your ingredients and allowing the flavors to meld together before serving. Don’t shy away from adjusting the seasoning to suit your taste or adding a bit more balsamic vinegar for that extra zing.

Whether you’re whipping this up as a quick appetizer for guests or treating yourself to a satisfying snack, this homemade bruschetta is sure to be a hit.

homemade bruscetta recipe

Homemade Bruschetta

The Starving Chef
This homemade bruschetta pairs freshly diced tomatoes and sweet corn with creamy mozzarella on a toasted crostini for a savory appetizer.
Prep Time 8 hours 30 minutes
Cook Time 5 minutes
Total Time 8 hours 35 minutes
Course Appetizer, Side Dish
Cuisine Garden, Italian
Servings 4

Ingredients
  

  • 3 cups fresh tomatoes finely diced or canned diced tomatoes
  • ¼ cup sweet onion finely diced
  • 4 tablespoons garlic minced
  • 4 fresh basil leaves finely minced
  • 1 tablespoon butter
  • 3 tablespoons aged balsamic vinegar + more for drizzling
  • 4 cups sweet corn
  • salt & pepper to taste
  • fresh French bread or croustinis
  • mozzarella cheese ball sliced

Instructions
 

  • Stir together the diced tomatoes and basil. Mix in the balsamic vinegar until completely incorporated. Season with salt and pepper, to taste. Add the corn, if using.
  • Melt the butter in a skillet over medium heat. Add the diced onion and minced garlic. Cook until fragrant, about 3-4 minutes. Stir the cooked onions and garlic into the tomato and balsamic mixture. Let it rest until cooled and ready to serve.
  • Turn the broiler on high. Slice and toast the French bread or crostinis as desired. Place a slice of mozzarella onto the toasted bread and put back under the broiler for 2-5 minutes, until the mozzarella is puffy and beginning to brown.
  • Spread the bruschetta mixture on top of the warmed mozzarella. Serve warm or at room temperature. Enjoy!
Keyword herbs, tomato
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