Fresh Mozzarella Brushetta with Tomatoes and Basil

Brushetta is something that is so easy to make and delicious. This one highlights fresh ingredients with a few additions to complement them. The reason for using Sonoma Farm Balsamic Vinegar Aged 25 Years is that it is like a balsamic reduction which is sweet and smooth and can be purchased online at . Try our other versions of brushetta recipes – Brushetta with Kasseri Cheese or Brushetta with Fresh Mozzarella.


1/2 of a baguette thinly sliced
1 – 8 oz. log of fresh mozzarella cheese – size varies among brands
1 tomato diced – about 1 cup
1 garlic clove crushed through a garlic press
1/2 tablespoon of Sonoma Farm Balsamic Vinegar Aged 25 Years or use regular balsamic vinegar and make a reduction
2 tablespoons of fresh basil chiffonade


If you don’t have Sonoma Farm brand balsamic vinegar, make balsamic vinegar reduction by adding 1 cup of balsamic vinegar to a small pan and boiling until reduced by half. Add a little bit of honey or granulate sugar to get a sweeter flavor. Set aside. Slice baguette and slice cheese into ½ inch slices or larger depending on your liking. Place a piece of cheese onto sliced baguette and bake in a preheated oven at 375 degrees for 8 -10 minutes or until cheese has melted. While brushetta is baking, make tomato mixture. Using a small bowl combine the tomatoes, garlic, balsamic vinegar and basil. Serve as shown and assemble by scooping the desired amount of tomato mixture onto bread. Enjoy!

Suggested Beverage

Try Sincerity Chardonnay Organic Wine (Chile),  Chateau de Fontenille Grand Vin de Bordeaux Vintage (France), Chateau Ste. Michelle® Indian Wells Chardonnay (Columbia Valley, Washington), Skinny Dip New Belgium Brewing (Ft. Collins, CO) or Saint Arnold Fancy Lawnmower (Houston, TX).

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