There’s something about a loaf of crusty bread, fresh tomatoes from the garden, and a little basil that just screams summer. This grilled bruschetta is one of those recipes that feels fancy enough for guests but is ridiculously easy to throw together.
I like grilling the baguette until it’s golden and crisp, then adding melty mozzarella before piling on the fresh tomato and basil mixture. Finish it with a drizzle of balsamic glaze and you have the easiest summer appetizer. Especially when the tomatoes are coming straight from the garden.
Ingredients
- 1 baguette, cut in half lengthwise
- Olive oil
- Fresh tomatoes, diced
- Red onion, finely diced
- Fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
- Fresh mozzarella, sliced
- Balsamic glaze
Instructions
- Prep the bread. Cut the baguette in half lengthwise and brush the cut side generously with olive oil.
- Grill the bread. Place the baguette cut-side down on a hot grill or griddle. Cook until golden brown and lightly crisp.
- Make the tomato topping. In a bowl, combine the diced tomatoes, red onion, fresh basil, olive oil, salt, and pepper. Give everything a good toss and let it sit for a few minutes so the flavors can come together.
- Add the mozzarella. Flip the grilled baguette over and top with slices of fresh mozzarella. Continue cooking until the mozzarella is melted. If you're cooking on the griddle, cover it for a few minutes.
- Top it off. Spoon the fresh tomato mixture over the melted mozzarella.
- Finish with balsamic. Drizzle generously with balsamic glaze, slice into pieces, and serve immediately.
A Garden to Griddle Recipe:
If you have fresh tomatoes, onions and basil growing in your garden, use them! This recipe is especially good when the tomatoes are perfectly ripe and juicy. You can also make the tomato mixture a little ahead of time and let it marinate while you get everything else ready.