Mozzarella Bruschetta Melts

    20 minutes

    Bruschetta with tomato, onion, garlic, basil and oregano is cooked in the oven with a slice of mozzarella until it is gooey and delicious.

    226 people made this

    Serves: 12 

    • 3 tomatoes, seeded and diced
    • 1 onion, finely diced
    • 1 clove garlic, finely diced
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste
    • 1 French baguette
    • 250g mozzarella cheese

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a small mixing bowl combine tomatoes, onion, garlic, basil, oregano, salt and pepper. Mix well, cover and refrigerate.
    2. Preheat oven to 180 degrees C.
    3. Cut the French baguette into 12 slices on the diagonal. Arrange the bread on a baking tray and toast in the oven for 5 minutes or until golden brown. Reduce the oven's temperature to 120 degrees C.
    4. Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella.
    5. Place the tray of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes; approximately 2 minutes. Serve immediately.

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    Reviews in English (120)


    I dont want to offend anyone but in place of oregano I use a little cajun seasoning on top of the cheese. I know it isnt italian but it sure is good. Thank you.  -  15 Jun 2016


    My only complaint about this recipe isthe bread was a bit dry next time i will probably brush some olive oil infused with gralic onto the toasted baugette slices. I did like that mozzerella was sprinkled on then melted on top of the tomatoes. It kept the tomatoe mixture in place while you bit into it. I made this for my dad for dinner tonight and he thought it was great, even though he's not a big bruschetta fan. I will definately use this recipe again.  -  13 Jun 2002  (Review from Allrecipes USA and Canada)


    I used 5 plum tomatoes, about 1/4 red onion, 1/2 tsp dry basil, 1/2 tsp minced fresh garlic, a dash of oregano, and topped finished brushetta with feta cheese crumbles. Original recipe has too much onion for our taste.  -  29 Jul 2002  (Review from Allrecipes USA and Canada)