If you’re looking for a crowd-pleasing appetizer that looks beautiful and it’s quick to make then this recipe is perfect for you. This corn, tomato, & basil mozzarella bruschetta combines fresh summery flavors on top of a perfectly toasted slice of baguette.
This recipe doubles as a light summer snack. Oh, and don’t be fooled by the sophisticated mozzarella balls, we all know they’re just a softer version of string cheese for adults!
Why You’ll Love This Recipe Works
This recipe only takes two steps to make. You can whip it up in no time, and it looks impressive and put together.
This recipe adds sweet and crunchy corn and a simple white wine vinegarette to an already-delicious Caprese salad balance of flavors. This is my favorite, easy summer salad combination.
I love this appetizer during the summer months because it combines incredible summer flavors of corn, fresh heirloom tomato, basil, and creamy mozzarella. I like to think of it as summer barbecue meets Italian Caprese salad.
This recipe is cool also because you can change it up by putting the toppings on a bed of your favorite salad and it becomes an amazing summer salad dish. You can even enjoy it as a salsa.
Ingredients & Substitutions
Baguette – I like to use a crunchy on the outside, soft on the inside French baguette if you can find it.
Tomatoes – I use in season, small cherry tomatoes cut in half, because they are bite-size and fit nicely on the baguette. If you’re using a large heirloom tomato make sure to cut it into quarters instead.
Mozzarella – I prefer to use the small mozzarella balls quartered, but you could use any mozzarella you like.
Corn – My preference is fresh corn that is husked and cut off the cob. You can use canned and drained in a pinch.
Basil – Use fresh basil for this recipe.
White wine vinegar – You can substitute this with white balsamic vinegar.
How to Make this Recipe
Add your halved heirloom tomatoes, quartered fresh mozzarella, corn, and chiffonade basil to a bowl. Dress all the ingredients with your olive oil, white wine vinegar, and salt. Taste and adjust for seasoning.
Cut the baguette in 1/4-inch to 1/2-inch thick slices along the diagonal. Either toast them in your toaster or preheat to 375°F. Place the slices on a sheet pan. Brush both sides of each slice lightly with olive oil and sprinkle with salt. Bake for 12-15 minutes until lightly brown.
Top each baguette toast with a few spoons of the delicious salad and then you are ready to serve!
More Ways to Serve This Dish
I love a versatile recipe! You can enjoy this dish in more than one way:
- As bruschetta on slices of baguette
- As a salsa with tortilla chips
- On a bed of greens as a leaf lettuce salad
- On its own as a leafless salad
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Corn, Tomato, & Mozzarella Bruschetta (or Salad!)
Print Recipe SaveIngredients
- 1 baguette sliced on a diagonal and toasted (skip if making this as a salad)
- 1 pint cherry tomatoes cut in half, large ones quartered
- 8 oz. small mozzarella balls quartered
- 3 ears fresh corn husked and corn cut off the cob
- 2 oz. fresh basil chiffonade
- 3 tbsp olive oil
- 3 tbsp white wine vinegar
- sea salt to taste
Instructions
- Add the tomatoes, mozzarella, corn, and basil to a bowl.
- Dress with the olive oil, white wine vinegar, salt, and pepper. Toss well to coat with the dressing. Taste and adjust for seasoning.
- Cut the baguette in ¼-inch to ½-inch thick slices along the diagonal. Either toast them in your toaster or preheat to 375°F. Place the slices on a sheet pan. Brush both sides of each slice lightly with olive oil and sprinkle with salt and pepper. Bake for 12-15 minutes until lightly brown.
- Top your toasts with the delicious salad, and serve!
Video
Notes
- As bruschetta on slices of baguette
- As a salsa with tortilla chips
- On a bed of greens as a leaf lettuce salad
- On its own as a leafless salad