Bruschetta with Stracciatella
Crunchy toasted bread topped with juicy tomatoes, basil and creamy stracciatella. Quick, bright, perfect for guests.
Updated : 22 January, 2026
Easy
About 20 min.
Ingredients
150 grams
White bread
150 grams
Cherry tomatoes
1
Garlic
15 grams
Basil
1 tablespoon
Olive oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make bruschetta with tomatoes and stracciatella? Very easily and quickly. First, prepare all the ingredients from the list. Instead of a baguette, you can use a regular loaf or rye bread.
Step 2
Slice the baguette into pieces 1-1.5 cm (about ½-⅝ in) thick. If you like, lightly brush the bread with vegetable oil. Place the bread on a parchment-lined baking sheet and dry/toast it in an oven preheated to 180°C (356°F) for 5-7 minutes, until lightly browned. The exact time depends on your oven.
Step 3
Instead of using the oven, you can toast the bread in a dry skillet on both sides. Rub the hot baguette with a peeled garlic clove. Let the bread cool.
Step 4
Wash the tomatoes, pat dry, and cut into quarters. I used cherry tomatoes, but one regular tomato will also work. Choose tomatoes that are juicy but firm. Soft tomatoes don’t hold their shape well and will turn into a shapeless mass while cutting and preparing, which will spoil the look of the dish.
Step 5
Remove basil leaves from the stems. If you have small-leaf basil like mine, you don’t need to chop it. If the leaves are large, chop them with a knife.
Step 6
In a bowl, combine the tomatoes, basil, olive oil, salt, and pepper, and mix. You can also add other ingredients to taste - for example, finely chopped bell pepper, olives, etc.
Step 7
Spoon stracciatella onto the baguette slices. Top with the tomatoes and basil. Or do it the other way around - vegetables first, cheese on top. Serve the bruschetta immediately. Enjoy!
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