Tomato Chutney Bruschetta with Mozzarella
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!
INGREDIENTS
Tomato Chutney
- 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
INSTRUCTIONS
Tomato Chutney
- 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.
VIDEO
RECIPE NOTES
Storing Information:
- 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.
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