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 healthy and 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 this Recipe Works
This recipe only takes two steps to make. You can whip it up in no time, and it looks really 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 for 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, salt. 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. 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!
Other ways to serve this dish
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
FAQs
Yes! It is a delicious, sweet, and crunchy addition to any salad.
For a salad dressing, I always recommend using a high-quality extra-virgin olive oil, the best quality that you can find. You can always use any old olive oil for cooking but for dressings always go for the best quality.
You definitely can, it will store and keep fresh and an air-tight container in the fridge for a up to 2 days. If you are enjoying it as bruschetta or a leaf lettuce salad, add the leaf lettuce just before serving and/or toast the baguette just before serving.
You could buy a larger ball of mozzarella and cube it, instead. However, I really love to use the little mozzarella balls because they have a nice curve instead of what would be cubes. For this recipe, this touch is beautiful and texturally preferable.
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Corn, Tomato, & Mozzarella Bruschetta
Ingredients
- 1 baguette sliced on a diagonal and toasted
- 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 tablespoon olive oil
- 3 tablespoon 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
Nutrition
This post was originally published in August of 2018 but was republished with new photos, step-by-step instructions, FAQs, a video, and tips in July of 2022.
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