A few weeks ago, I discovered that it’s actually incredibly easy to make your own mozzarella cheese at home in less than an hour. This was a game changer in my kitchen – and now I seem to have an endless supply of fresh mozz on hand. With so much cheese laying around, I’m constantly looking for new ways to eat it aside from being stuffed in meatballs or on top of a pizza. Tonight’s creation? Fresh bruschetta!
You can make bruschetta from fresh or canned tomatoes – whatever you have on hand really. Canned tomatoes will have more of a twang to them whereas fresh tomatoes will be a little more mellow. I even added a few tablespoons of homemade corn salsa to mine to add a touch of sweetness to the tang of tomatoes in general.
I served my bruschetta on toasted croustinis with warm mozzarella. In my opinion, bruschetta is best served room temperature or even warm for the ultimate burst of flavors.
- 3 cups fresh tomatoes finely diced or canned diced tomatoes
- ¼ cup sweet onion finely diced
- 4 tablespoons garlic mined
- 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
- 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 chopped onion and garlic. Cook until fragrant, about 3-4 minutes. Stir the cooked onions and garlic into the tomatoes and balsamic mixture. Rest until cooled and ready to serve.
- Turn the broiler on high. Slice and toast the French bread or croustinis as desired. Place a slice of mozzarella onto the toasted bread and put back until the broiler for 2-5 minutes, until the mozzarella is puffy and beginning to brown.
- Spread the bruschetta on top of the warmed mozzarella. Serve warm or room temperature. Enjoy!