Damn Delicious

Baked Tomato Bruschetta

Enjoy the last days of summer with these bruschetta bites that are made with natural, fresh ingredients with melt-in-your-mouth mozzarella!

Baked Tomato Bruschetta - Enjoy the last days of summer with these melt-in-your-mouth mozzarella bruschetta bites!

Lunch is the most important meal of the day for me – mainly because I skimp on breakfast and dinner is reserved for more low-calorie type meals so lunchtime is when I can REALLY indulge. But according to a survey by Right Management, only 1/3 of American workers take a lunch break and another third spend lunch at their desks! So I am thrilled to be a part of Sargento’s “Take A Real Lunch” campaign to take back our lunch hour to refuel our minds and bodies with natural, fresh-tasting ingredients. With natural ingredients like Sargento’s mozzarella sliced cheese, crusty bread slices, fresh cherry tomatoes and basil leaves, I can make this simple bruschetta that comes together in just 15 minutes! And even if you’re stuck at work and without an oven, you can simply add a slice of Sargento’s mozzarella cheese and melt that right on the bread in your microwave for about 30 seconds! Then you can spoon on that refreshing tomato-basil mixture before diving right in. Now who said you had to skimp lunch at work?

Baked Tomato Bruschetta - Enjoy the last days of summer with these melt-in-your-mouth mozzarella bruschetta bites!

Baked Tomato Bruschetta

Enjoy the last days of summer with these melt-in-your-mouth mozzarella bruschetta bites!

10 minutes15 minutes

Ingredients:

  • 1 baguette, thinly sliced
  • 3 tablespoons olive oil, divided
  • 4 slices Sargento Mozzarella Cheese
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon balsamic vinegar
  • 1 clove garlic, pressed
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • 1/4 cup basil leaves, chiffonade

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.
  3. Top each baguette slice with mozzarella cheese. Place into oven and bake for 4-6 minutes, or until cheese has melted.
  4. In a large bowl, combine tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, garlic, salt and pepper, to taste.
  5. Top each baguette slice with tomato mixture, garnished with basil.
  6. Serve immediately.

Adapted from The Comfort of Cooking.

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Disclosure: This is a Sponsored post written by me on behalf of Sargento Foods, Inc. for SocialSpark. All opinions are 100% mine.

Baked Tomato Bruschetta - Enjoy the last days of summer with these melt-in-your-mouth mozzarella bruschetta bites!

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24 comments

  1. This was a huge hit at my bible study! Many people asked for my recipe. Thanks for this!

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  6. This recipe was delicious! I served it as an appetizer and it was a big hit. The vinaigrette was the perfect touch for the tomatoes. Thanks for sharing! I’ll definitely use it again.

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  9. I’m the opposite – lunch is often the meal I put the least effort on. BUT I would love something like this for lunch, and you just gave me a great idea on what lunch to pack for work next week 🙂

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  11. I have a deep rooted love for bruschetta 🙂 this looks fantastic!

  12. Yaaaaassss, tomatoes and cheese and bread! The three basic food groups, in one delicious-looking meal. 🙂 I’m so bummed I already ate dinner–maybe I should have it for second dinner.

  13. This looks amazing!!! I love how easy it is 🙂

  14. Summer is coming in in Australia, so I am looking forward to making this for breakfast or any time of the day. Stunning photos!

  15. LOVE the redesign Chung-Ah!! And this bruschetta is gorgeous. You make bread so pretty. I could eat a dozen slices!

  16. I love bruschetta, this is seriously gorgeous!

  17. So darn pretty and cheesy! I am in love!

  18. Oh wow now I’m craving this bruschetta! I have some tomatoes to use up too. 🙂

  19. hey Chung-Ah! love the new blog design! can’t wait to meet you at IFBC! 🙂 take care!

  20. So pretty! Loving tomatoes right now…

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  22. That looks so delicious! Now I know what I’ll have for lunch tomorrow haha~ thank you for the recipe! 😀