Fried Mozzarella and Heirloom Tomato Bruchetta may just be your new favorite appetizer. Mozzarella cheese is breaded and quick fried until melty. It's placed onto sliced bread and topped with a marinated tomato mixture for a creamy and flavorful bruschetta crostini tomato appetizer.
I am all about appetizers especially when I am entertaining. There is nothing better than having a meal with a few assorted appetizers for a light dinner too. As you know, I love tomatoes so Fried Mozzarella and Heirloom Tomato Bruschetta is what I came up with as my latest creation.
What is Bruschetta?
Bruschetta is a delicious mixture that usually includes chopped tomatoes and herbs. It typically gets piled on slices of toasted bread. This classic Italian appetizer is perfect to serve before dinner and many restaurants will have it on their menu. This mozzarella bruschetta is creamy and full of flavor.
Crostini is made with toppings and very similar to bruschetta. Brucshetta is usually thicker sliced of large Italian bread and topped with a tomato mixture while crostini is usually make on thin round slices of crusty bread with assorted toppings. Whichever bread you choose, you will love this bruschetta crostini appetizer.
This is an easy recipe to make but one that will wow all your guests. I love making this over the summer with ripe, juicy tomatoes. When NJ tomatoes are not available, I use mini heirloom tomatoes that I find in the supermarket. They are sweet, colorful and available year-round. They are much better than the other tomatoes you find at the markets this time of year. I love serving this appetizer poolside or on the patio.
Ingredients needed for Fried Mozzarella Bruschetta
- Olive Oil – Use a good quality olive oil as the flavor will be prominant in this dish.
- Baguette – Slice about a half a loaf into thin, ½-inch slices.
- Heirloom Tomatoes – Get the freshest tomatoes you can buy. You can use whole tomatoes chopped or halve cherry tomatoes.
- Basil – Use fresh basil and chop just before adding it to the salad.
- Balsamic Vinaigrette – Look for this in the salad dressing aisle.
- Panko Bread Crumbs – I love the crunch of panko but you can use regular bread crumbs in a pinch.
- Italian Seasoning - This is usually a blend of basil, oregano, rosemary, thyme, garlic powder, sage, and/or coriander.
- Salt – Don't skimp on the salt. Salt is going to really bring out the flavor of the tomatoes.
- Fresh Mozzarella – Look for the fresh mozzerella logs near the deli section of the grocery. These come as whole logs or already sliced.
- Eggs – Eggs will help the bread crumbs bind to the fried mozzarella.
Tips for Making This Mozzarella Bruschetta Recipe:
- Slice your bread thin. The cheese and tomatoes are the star of the show so you don't want the bread to be too thick.
- Toast the bread lightly. If it's too crunchy, these appetizers will be harder to eat.
- Use the ripest tomatoes you can find. Heirloom tomatoes are pretty but regular tomatoes work well too.
- If you'd like to cut a step and save some time, use frozen mozzarella sticks and just heat them in your air fryer or oven. Cut the sticks to fit the bread.
- Drizzle some of the leftover dressing over the finished bruschetta crostini appetizer.
More Tomato Appetizers
- Tomato, Bacon and Avocado Crostini Recipe
- Tomato Pesto Caprese Skewers
- Ricotta Tomato Puff Pastry Tart
- Goat Cheese and Tomato Tartlets from Donuts 2 Crumpets
Bruschetta with mozzeralla is such a versatile crowd pleaser. Your guests are going to love this tasty tomato appetizer.
If you like this bruschetta with mozzarella tomato appetizer, please leave a 5-star rating.
Fried Mozzarella & Balsamic Heirloom Tomato Crostini
- ¼ cup olive oil divided
- 12 ½ inch baguette slices (about half a loaf)
- 2 cups chopped Heirloom tomatoes
- 3 tablespoons fresh chopped basil
- 3 tablespoons balsamic vinaigrette dressing
- 1 ¼ cup Panko bread crumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon salt plus extra if needed
- 16 ounce fresh mozzarella log cut into 12 thick pieces to fit the size of the bread
- 2 large eggs beaten
- Preheat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 1 tablespoons oil. Reserve remaining oil. Bake until slightly golden, 2 to 3 minutes per side.
- In a small bowl, mix together tomatoes, basil and dressing. Set aside.
- Mix together bread crumbs, Italian seasoning and ½ teaspoon salt on a deep plate. Dip the cheese pieces in the egg and then dredge the cheese with the bread crumb mixture until all is coated.
- Heat half of the olive oil on medium heat in a non- stick frying pan. Place half the cheese in the pan and fry for 30 to 45 seconds on each side or until golden. Remove from pan and let rest on paper towels. Cook the remaining batch.
- To assemble crostini, place a piece of fried cheese on each piece of toasted bread. Top with the tomato mixture. Season with salt to taste.
First Published May 2014 ; Updated July 2021
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