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Heirloom Tomato Bruschetta with Fresh Mozzarella

416 A Heirloom Tomato Bruschetta Fresh Mozzarella.jpg
416 A Heirloom Tomato Bruschetta Fresh Mozzarella.jpg

Heirloom Tomato Bruschetta with Fresh Mozzarella


One of my favorite appetizers when heirloom tomatoes are in their prime, is thinly sliced heirlooms on crispy baguette, finished with freshly grated mozzarella melted on top. Not only is it a synch to make, it’s absolutely delicious!

Yield: 25 bruschetta

Oven: 425ºF

Preparation time: 20 minutes

Cook Time: 6 minutes

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1 day-old baguette, sliced 1/2-inch thick – see kitchen note

olive oil, as needed

6 small heirloom tomatoes or Kumato tomatoes, thinly sliced 1/4-inch thick ­– see kitchen note

1 1/2 cups freshly grated mozzarella cheese

Maldon salt, as needed to finish

fresh basil, thinly sliced, as needed


1.     Preheat oven to 425ºF.

2.     On a large baking sheet, add bread in a single layer. Using a silicone pastry brush, lightly coat the top of each with olive oil. Place in preheated 425ºF oven until toasted but still light in color, approximately 2 minutes.

3.     Divide tomatoes, approximately 1 or 2 depending on size, to cover each slice of bread. Top with a pinch of mozzarella and return to the preheated 425ºF oven. Allow to bake until cheese has melted, approximately 4 minutes.

4.     Remove from oven, and allow to slightly cool, approximately 5 minutes. Finish with a small pinch of salt and fresh basil right before serving. 


Kitchen Note: I like to use different color heirloom tomatoes for a nice contrast but using the same color is fine as well. Also consider using thinly sliced cherry tomatoes. 

Kumato tomatoes are dark purple in color and come 6 to a bag or carton. Kumato tomatoes can be found in the produce section by the other varieties of tomatoes.