I know I mentioned earlier that I do not like raw tomatoes in my food. I probably drive my family crazy by picking out all the fresh tomatoes from my salads and sandwiches. However, I do like tomatoes in bruschetta. What's not to like, sourdough bread, a bit of garlic, shallots, some cheese, and I have a perfect bite ready in no time. I know cheese is not a traditional bruschetta topping, but I do like it. My bread of choice is usually sourdough, but you can use a french loaf or ciabatta or whatever bread is lying around in the house.

  • 2 slices of any loaf bread of one 1 ciabatta roll
  • ½ cup finely chopped tomatoes 
  • ¼ cup of finely chopped shallots
  • ¼ cup of finely chopped fresh mozzarella cheese
  • 1 clove garlic
  • 1 tablespoon of balsamic glaze
  • Freshly ground pepper and salt.


  1. Mix the tomatoes, onions, and mozzarella in with the cheese, balsamic glaze, and salt and pepper.
  2. Chop the basil leaves into thin strips and mix with tomato mixture.
  3. Toast the bread in a toaster until light brown.
  4. Scrape the garlic clove on the crisp toast.
  5. Top the bread with the tomato mixture. Try to drain out any liquids that accumulate at the bottom.
Author Name
Teen Recipe Type

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