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Tomato and Mozzarella Bruschetta

Italian-infused taste… consume without moderation!


  • 1 Bruschetta Bread
  • 6 to 8 cherry tomatoes
  • An average-sized tomato
  • A few leaves of basil
  • 2 tablespoons of olive oil
  • 1 tablespoon of Balsamic vinegar
  • Provence herbs
  • 1 tablespoon of pine nuts
  • 125 g of mozzarella
  • Salt and pepper


Heat the oven to 180° (Gas Mark 6).

Wash and dry the tomatoes.

Drizzle the cherry tomatoes with olive oil and bake for 10 minutes. Meanwhile, roast the pine nuts.   

Rub the La Boulangère Bruschetta Bread with a little olive oil and sprinkle Provence herbs over the top.

Layer the sliced tomatoes and mozzarella on top. Spread the cherry tomatoes and pine nuts over the bruschetta and season.  

Bake in the oven for 5 minutes. Serve immediately, garnished with a few seasoned leaves of basil. Drizzle with Balsamic vinegar.

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  • 1 pers.
  • Easy

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