This is the most delicious take on a classic Bruschetta with Mozzarella. The toasty bread is topped with a sweet and spicy tomato chutney, balsamic glaze, and fresh parsley. Now you can enjoy flavorful Bruschetta year-round!
It is tomato season! My absolute favorite season if I am being honest. This time of year is when I try to put tomatoes in absolutely EVERYTHING! But sometimes I am unable to use all the tomatoes I am given and they start to over ripen. I DO NOT like to waste food! You can ask Jordan (my boyfriend) but I will do everything I can to repurpose food so it isn’t thrown out.
If I had more space I would can tomatoes, but I don’t. We have some awesome family recipes that have been passed down from my grandmas and great grandmas, maybe one day! Anyways, the one thing I do make space for is my Tomato Chutney because it is a flavor punch and so convenient anytime of year. So, if you have an overflow of tomatoes from your harvest, put them to work in this chutney.
Ingredients In Bruschetta with Mozzarella
Bruschetta is traditionally a toasted Italian bread drenched in olive oil, fresh tomatoes and basil, with a splash of balsamic. Bruschetta is a larger serving size because it uses an Italian loaf. If you were looking to make this as an appetizer or smaller portion (known as a Crostini) you could use a French Baguette.
- Loaf of Pane Toscano; or other artisan bread of your choice
- Olive oil
- Garlic cloves
- Mozzarella cheese
- Tomato chutney (recipe included)
- Balsamic glaze
- Parsley; or herb of your choice for garnish
- Salt & pepper
How To Make Homemade Tomato Chutney
This tomato chutney is everything it should be: sweet, spicy, and sour. And if you are wondering, chutney is a spicy condiment with a jam-like consistency.
Start by placing your vinegars, sugar, salt, and spices into a large pot. While your mixture comes to a boil, dice your tomatoes, red bell peppers, and green onions into small chunks.
TIP: You can save time by chopping your vegetables in a food processor. Make sure there are still small chunks, you don’t want it to be pulverized.
Once your liquid mixture comes to a boil, add in your vegetables. This will reduce the heat so allow it to come back to a boil. Once it does, reduce the heat to medium and allow the mixture to simmer for an hour and a half.
Stir the mixture every thirty minutes as it reduces. In the last thirty minutes you will want to stir every ten minutes so the chutney doesn’t burn to the bottom of the pan.
Once it has fully reduced, place the chutney into canning jars. Refrigerate it for up to six weeks without sealing (traditional canning). 2.5 pounds of tomatoes yields 3 half pints of chutney.
How to Make Bruschetta with Mozzarella
- Toast your bread: Preheat oven to 400° F. Cut your bread into slices and then in half. Brush both sides with olive oil and place on a baking sheet. Toast for 10 minutes, flipping halfway.
- Infuse with Garlic: Immediately after, rub the flesh of your garlic cloves on the toast. This makes a huge difference!
- Broil the Mozzarella: Place a slice of Mozzarella on each toast and broil until melty. Your bread will continue to toast during this time too.
- Add the Toppings: Place a heaping spoonful of chutney, a drizzle of Balsamic glaze, and a sprinkle of parsley. Add salt and pepper to taste.
Serve and eat the Tomato Chutney Bruschetta with Mozzarella immediately.
What Else Can I Do With the Tomato Chutney?
I am so glad you asked! Remember, tomato chutney is a condiment so the possibilities are endless. Put it on burgers and grilled cheese sandwiches. It is great as an appetizer, just pour it over a block of cream cheese and serve with tortilla chips. I also use it as a glaze on meatloaf. You can use it as a dipping sauce by thinning it out with a splash of olive oil. Let your imagination run free!
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Tomato Chutney Bruschetta with Mozzarella
- 2.5 pounds tomatoes - finely chopped
- 2 red peppers - finely chopped
- 6 green onions - finely chipped
- 1¼ cups apple cider vinegar
- 1 ¾ cups red wine vinegar
- 1 ¾ cup granular sugar
- 1 ½ tablespoons mustard seeds
- 1 ¼ teaspoon chili powder
- 2 ½ teaspoons salt
Tomato Chutney Bruschetta with Mozzarella
- 1 loaf Pane Toscano - or artisan bread of your choice
- olive oil
- 2 garlic cloves - halved
- 16 ounces Mozzarella cheese - the loaf kind
- 2 cups Tomato Chutney
- drizzle Balsamic Glaze
- parsley - or herb of your choice for garnish
- salt & pepper - to taste
- In a large saucepan add the apple cider vinegar, red wine vinegar, granulated sugar, mustard seed, chili powder, and salt. Whisk until combined. Bring to a boil over high heat.
- Once boiling, add diced tomatoes, red peppers, and green onions. Stir until combined.
- Once the mixture is brought back to a boil reduce to medium heat and allow it to simmer for 2½ hours. Stir every 30 minutes until you reach the last 30 minutes, at that point you need to keep a close eye on it and stir every 10 minutes.
- Once reduced, remove from heat and place mixture into canning jars. Refrigerate.
Constructing the Bruschetta
- Preheat oven to 400 °F and place oven rack in the middle of the oven.
- Cut your bread into slices ½ to 1 inch thick and then cut the slices in half.
- Brush both sides with olive oil and place on a baking sheet.
- Toast bread for 5 minutes, flip, and toast for another 5 minutes. Remove from the oven.
- Cut your garlic cloves in half and rub the interior on your slices of bread.
- Place ¼ inch thick slices of Mozzarella on your bread. Place under the broiler for 5 minutes or until melted and gooey.
- Remove from oven. Add a helping of tomato jam, a drizzle of balsamic glaze, and a sprinkle of fresh parsley.
- Serve immediately.
- Tomato Chutney can be stored in the refrigerator for four to six weeks.
- Constructed Bruschetta should be ate once they are prepared.
2.5 pounds of tomatoes yields 3 half pints of Tomato Chutney.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
If you make my Tomato Chutney Bruschetta with Mozzarella, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!