Baked Tomato Bruschetta

SoCal garden center's baked tomato bruschetta.


  • 1 baguette, thinly sliced
  • 3 tablespoons olive oil, divided
  • 4 slices Sargento Mozzarella Cheese
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon balsamic vinegar
  • 1 clove garlic, pressed
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • 1/4 cup basil leaves


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.
  3. Top each baguette slice with mozzarella cheese. Place into oven and bake for 4-6 minutes, or until cheese has melted.
  4. In a large bowl, combine tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, garlic, salt and pepper, to taste.
  5. Top each baguette slice with tomato mixture, garnished with basil.
  6. Serve immediately.

4 servings

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