Italian-inspired · FROM THE FDR RECIPES KITCHEN

Tomato and mozzarella bruschetta

Name: Tomato and mozzarella bruschetta
Total time: 25 min
Yield: 8 servings
Cuisine: Italian-inspired
Ingredients: 6 Roma tomatoes, diced; 1/2 cup oil-packed sun-dried tomatoes, drained and chopped; 3 garlic cloves, minced; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 1/4 cup chopped basil; 1 baguette, sliced about 3/4 inch thick; 2 cups shredded mozzarella; Salt and pepper, to taste

Fresh and sun-dried tomatoes share a crisp baguette base with melted mozzarella. Assemble just before the final broil so the bread keeps some crunch.

Oven25 minServes 8

Jump to recipe

Tomato and mozzarella bruschetta — Serving photograph from the FDR Recipes archive. Our edited version may differ.

Make it at home.

Step by step

Step 1
Mix both kinds of tomato with garlic, olive oil, vinegar, basil and a little salt and pepper. Let stand for 10 minutes.
Step 2
Heat the broiler. Arrange the baguette slices on a baking sheet and toast briefly, watching continuously, until lightly golden.
Step 3
Use a slotted spoon to divide the tomato mixture over the bread. Top with mozzarella.
Step 4
Broil again until the cheese melts and begins to color. Serve immediately.

Kitchen guide: Make dinner ahead without losing the good texture

About this recipe

The archive recipe 836 stopped after toasting the bread. This edited version supplies the missing topping and finishing steps and reduces added oil.

Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.

MAKE A MEAL OF IT

More for your table

Ukrainian-inspired · Oven

Garlic-butter mushrooms, Kyiv style

Mushroom caps filled with parsley and garlic butter, with a crisp breadcrumb top. The archive paired and deep-fried the mushrooms; this open, oven-baked version is easier to serve and lets you see when the filling is bubbling.

40 minAppetizers