Cheesy Tomato Bruschetta

Total Time:
30 min
15 min
Inactive Prep:
15 min
6 servings


  • 3 cups red and yellow cherry or grape tomatoes, sliced in half
  • 1/2 cup panko breadcrumbs
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 baguette, sliced thinly on the bias
  • Kosher salt and black pepper
  • 1 to 2 balls nice mozzarella (about 1 pound total), thinly sliced
  • Smoked black sea salt, for garnish


Preheat the oven to 350 degrees F.

Combine the tomatoes, breadcrumbs, garlic and 2 tablespoons of the olive oil in a bowl, and toss to coat. Spread on a sheet pan and bake until the tomatoes are softened and the breadcrumbs are toasted, about 15 minutes.

Meanwhile, brush the remaining 2 tablespoons olive oil onto the baguette slices, sprinkle with some kosher salt and pepper and top each with a slice of mozzarella. Place on a sheet pan and toast in the oven until golden brown and the cheese is melted, about 8 minutes.

Remove both the tomatoes and the bread from the oven and top each slice of cheesy bread with some tomatoes. Garnish with a sprinkle of smoked sea salt.