Warm tomatoes kissed with the sun epitomize summer for me. I love seasonal tomatoes so much that I won’t eat them any other time of the year and when I do…I want them to shine. Favorites include this tomato pie and this salad with mozzarella, tomato, avocado and pine nuts. Still, I think this simple dish is my favorite. There is nothing fussy, simply some warm, crusty bread topped with fresh mozzarella and tomatoes that are dressed with a touch of olive oil, balsamic vinegar, herbs and salt and pepper.
I grew up in the Midwest, in a suburb of St. Louis. Where a shovel meeting dirt resulted in something I never appreciated until I left. Warm, brown, magical dirt. Where tomatoes grew that fit the palm of your hand and a tomato sandwich with salt and mayonnaise were all you needed. I appreciate those tomatoes the most now that they are simply the stuff of legends for me. Denver’s soil is filled with clay and needs to be hugely amended to be fit for planting anything but beyond that? Our altitude, the late seasonal planting date and the cool nights simply are not conducive to tomatoes like Missouri was…so I often find that cherry tomatoes are my favorite and I loved the two colors that I found at this past weekend’s farmers market. Cute, colorful and tasty; perfect for this bruschetta.
Do you remember the first time you had olive oil? I do…and I did not like it either. Much like my first experience with butter after growing up with margarine; it took some getting used to. Well, I’m beyond used to it now and love it and this dish (call it an appetizer or lunch or even for me…dinner) calls for good olive oil. Actually in its’ simplicity it calls for good everything; fresh mozzarella (not shredded), fresh herbs and a gorgeous loaf of Tuscan boule combine with the star of the show, the best tomatoes. I’ve convinced myself if not you; I need this again!
Eating Gluten Free? My friend Jenn made this loaf of Gluten Free boule…just for you! :)
Ingredients
- 6-8 slices of good crusty Italian bread
- 8 oz of fresh mozzarella, sliced thin
- 16 oz of fresh tomatoes - I had cherry tomatoes and they were perfect cut in half
- Olive Oil
- Balsamic Vinegar
- Leaves from either oregano or basil, chopped
- Salt and Pepper
Preparation
- Preheat the oven to 350 degrees.
- Slice cherry tomatoes in half or if using larger tomatoes, chop then into good size chunks and let them drain. Drizzle with some olive oil and balsamic vinegar and gently toss them to coat.
- Slice the bread and lay the slices on a cookie sheet (or two if necessary)
- Brush the top with olive oil and bake for approximately 10 minutes. Remove from oven.
- Layer the slices of mozzarella on top of each slice of bread, top with the tomatoes and return the bread to the oven for 2-3 minutes to warm the tomatoes and soften the cheese.
- Remove from oven; drizzle with more olive oil, top with herb(s) and sprinkle with salt and pepper.
Notes
Best served with the absolute best tomatoes you can find.
{ 33 comments… read them below or add one }
This looks delicious! So simple, so elegant, so seasonal and so fresh.
It was so good Kirsten I think I could have eaten nothing else for days except that I finally ran out of tomatoes! SO good.
Those tomatoes look so beautiful. Tomatoes, Mozz, and Basil make up one of my favorite combinations. In fact, a sandwich made up of those ingredients is for dinner tonight. This would make such a good appetizer for any get-together.
Holly W Most Recent Post: Making Smart Drink Choices
I loved it so much I bought ingredients again…it’s so simple and with fresh tomatoes, all I need for a meal but you’re right would be equally good as an appetizer. I want one now! :)
Your bruschetta looks just beautiful… those tomatoes, that bread, YUM! I’ve never liked it in restaurants, but I bet I’d love this recipe. Also, I hear you on butter and olive oil… I grew up in the Midwest as well, and as I say in my “about” page on my site… margarine used to be my BFF. Sad, but true. I used to go through a tub of it a month! Hahaha, glad those days are over! :)
Rachael {SimplyFreshCooking} Most Recent Post: Quick Pickles
What’s better than tomato and mozzarella? Looks amazing. I could eat that whole plate full, then go looking for more.
Donna Most Recent Post: Dried-Blueberry Biscuits
This is my kind of food. Looks delicious.
Rachel Cooks Most Recent Post: {a day in the life} Of ME!
Thanks Rachel…and hope you are actually able to eat a bit now; this would be perfect. Light and tasty.
It’s like you knew exactly what I’ve been craving lately. This is what I’ve wanted but haven’t taken the time to make. The tomatoes are popping out of my screen–wish I could grab one of those bruschettas. :)
Jean | Lemons and Anchovies Most Recent Post: Banana Nutella Bread
I just love bruschetta and would be happy if I was served one every single day. Yours look divine. I wish it were tomato season already!
Maureen | Orgasmic Chef Most Recent Post: Gelato Cassata using Queen Make at Home Gelato Mix
When I was 7 years old, my friend Lisa Postle and I would pilfer the tomatoes from her dad’s garden. We ate them like apples, the juices flowing down our shirts and dripping from our elbows. Your picture inspired me! Making fresh tomato & mozzarella skewers, drizzled with some of my secret-stash balsamic. Yummy!
This is the first time I’ve seen brushetta with the tomatoes halved like this. I’m not a lover of tomatoes but I have to say that this little snack looks so wonderful. That Tuscan Boule looks amazing. I love artisans bread…with lots of butter and cheese ;)
Paula Most Recent Post: Queen’s University Grad Cookies
Gorgeous and my idea of a perfect summer meal. This summer when we were in Italy, my in-law’s neighbor knocked on the door with a plate of bruschetta his wife had just made on her fresh bread with the most incredible mozzarella. I think I may have eaten it all by myself;)
Lora @cakeduchess Most Recent Post: Blueberry Limoncello Pie with Sourdough Crust
Shhh…you’ve just told MY secret. Well, it was dinner right?
I can’t wait until my tomatoes ripen so I can try this recipe. Thanks for sharing.
I thought I was over growing tomatoes but I have missed them this year…already planning some for next year; I love these little yellow ones mixed with the red cherry tomatoes.
That is one gorgeous plate of food!
Jen @ Savory Simple Most Recent Post: Grilled Vegetable and Black Bean Tostadas with Avocado Cream
It turned out pretty didn’t it but you know what/ Tasted even better than it looked!
Yum! your photos are gorgeous Barb…
Thanks Doreen; you know that my photo skills are a work in progress; your kind comments make me so very happy.
Beautiful, Barb! My mouth is watering!
Carol Sacks Most Recent Post: Cardamom Peach Pie Crumble from Mrs. Wheelbarrow’s Kitchen
Crazy as it sounds but when I saw that photo this morning? Mine too! I could eat that every single day when tomatoes are at their prime.
This is what I loved about eating in Italy: few ingredients, each at the height of the season so full of flavor. Few perfect ingredients blended just so to create simple, flavorful dishes like this. Really the perfect summer meal, don’t you think?
Jamie Most Recent Post: A VISUAL FEAST
Italy or Colorado it’s my favorite thing. I’m going to start sharing more of the simple things I love to make. My life is not all cakes and cocktails. :)
My neighbor brought me beautiful tomatoes from her garden yesterday. This will be the perfect way to enjoy them. Yours look great!
Holly Most Recent Post: Blog Design {NEW!}
Lucky neighbor. Lucky you. Jealous me. :)
A few great ingredients thoughtfully combined – the essence of great cooking!
mick rosacci Most Recent Post: Kid Fuel For Back To School
Isn’t that the truth Mick; sometimes we try too hard to outdo ourselves and forget the basics. Good ingredients prepared simply is always the best!
I am kicking myself for not growing my patio heirlooms this year. They are so much trouble but worth every bit of fuss. My daughter brought home some homegrown tomatoes from her boss’s family in Iowa. Those have to be the best tomatoes I had all year. I wish I still had a few, I’d make this bruschetta recipe.
Karen Harris Most Recent Post: Happy Birthday Julia: Celebrating with Coq Au Vin
Heirlooms schmeirlooms…I’m just mad I didn’t do some cherry tomatoes! Maybe I’ll give them another shot next year. I have missed them bad!
This is, for me, probably one of the most perfect ways to enjoy fresh summer tomatoes. A few simple, best quality ingredients that let the flavor of the tomatoes shine!
Lana @ Never Enough Thyme Most Recent Post: Chicken and Mushroom Casserole
SO perfect with summer tomatoes!! And these bruschetta are stunning with the yellow and red combination of cherry tomatoes :)
Liz Most Recent Post: Warm Scallop Salad with Corn, Nectarines and Basil~
Thanks Liz; I love those little guys. I quit growing tomatoes because they really are a pain here but thinking I might try to find my own yellow and red little orbs for next year and give them a shot. I could eat this every single day.