Easy Warm Bruschetta

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This easy warm bruschetta recipe is perfect for a quick summer appetizer! With fresh cherry tomatoes, mozzarella, and basil.

Close up of toasted bread topped with warm bruschetta and fresh basil leaves.

Bruschetta! It's like summertime. On toast. WITH CHEESE.

This easy recipe has been a regular on my meal rotation since college. It's a quick, simple appetizer for summer barbecues or an easy dinner on busy weeknights. Sautéing the garlic and tomatoes gives this bruschetta a warm-and-cozy twist.

Warm bruschetta ingredients, measured into individual glass bowls on a white table.

Order of operations

We're working with garlic, fresh cherry tomatoes, fresh mozzarella, and plenty of basil (plus some toasty sourdough or French bread). Here's how it all comes together:

Toast the bread slices in the oven with a drizzle of olive oil (Short on time? Skip the oven and the olive oil and just use a regular toaster!)
Sauté some minced garlic and halved cherry tomatoes in a bit of olive oil until they're juuuuuust warmed through.
Mix the warm tomatoes with torn fresh mozzarella and some fresh basil.
Assemble! Spoon the tomato mixture over your toast pieces, add optional toppings (we love extra basil and a sprinkle of flakey salt) and enjoy!

What bread should I use?

As far as the best bread for bruschetta goes, I love using a good sourdough, Asiago Bread, roasted garlic bread, or my trusty Easy Crusty French Bread. You want a hearty, flavorful bread that will hold up well under the weight of the tomatoes and mozzarella. (This is also a great place to use any day-old bread that's starting to get a bit dry or stale!) Use a regular-sized loaf for bigger bruschetta pieces, or use baguette slices for bite-sized appetizers for a crowd.

French bread slices on a large baking sheet, drizzled with olive oil.

Basics of Bruschetta

This is a loose interpretation of traditional Italian bruschetta, which typically consists of toasted bread - sometimes rubbed with a clove of fresh garlic - that's topped with fresh tomatoes, a bit of salt, and a drizzle of good olive oil.

Originally an Italian peasant dish from centuries ago, bruschetta toast toppings vary by region. In the United States, we often see bruschetta served with mozzarella, basil, and balsamic vinegar, although the cheese and extra toppings aren't traditional.

Halved cherry tomatoes in a skillet with garlic.

Make Ahead Tips

If you're cooking for a crowd, you can make elements of this simple bruschetta recipe ahead of time:

Slice the bread early. Store in an airtight container on the counter for up to 2 days or freeze for up to a month.
Tear or dice the fresh mozzarella. Keep it in an airtight container in the fridge for 2-3 days.
Mince the garlic in advance. Keep it in a small bowl on the counter for a few hours, or in an airtight container in the fridge for 2-3 days.
Use basil pesto instead of fresh basil if you don't want to worry about finding or slicing fresh herbs!

Wooden spoon stirring cherry tomatoes and mozzarella together in a glass bowl.

Riffs and Substitutions

This bruschetta recipe is VERY forgiving: feel free to mix up the toppings however you like! (Pro tip: There is no wrong way to do cheese + tomatoes + herbs on toast. It's all delicious.)

Swap the mozzarella for goat cheese, parmesan, or feta. This recipe is also great with burrata or ricotta cheese (just spread the cheese over each toast piece and top with tomatoes instead of stirring it all together!)
Stir some diced avocado or artichoke hearts into the tomato mixture, or sauté some butter beans or chick peas along with the tomatoes to make it a bit heartier!
Top with a drizzle of honey or balsamic glaze for an extra pop of flavor.
Add chopped pistachios or walnuts as a topping for some more texture.