This recipe for Blistered Tomato Bruschetta Bites came about because of a tip that an old friend’s nonna shared with me years ago. We were standing in her kitchen as she prepared the olive oil, garlic, and herbs to marinate a little batch of mozzarella pearls overnight. “The secret,” she said, “is to use this same oil to brush your bread before toasting; nothing goes to waste.” I’ve remembered that sage advice over the years, and it gives these bruschetta bites so much more flavor in every layer.
One of my favorite ways to bring out even more natural sweetness of cherry or grape tomatoes is by roasting or blistering them. It adds a little more depth to each bite. These mini bruschetta bites have become one of my favorite ways to showcase the summer’s best, with all the little details that make them feel like something special, just like nonna would have done.
Blistered Tomato Bruschetta Bites
Serves 4–6 as an appetizer
Ingredients:
- 12 oz (1 container) of on-the-vine cherry tomatoes
- 12 oz (1 container) small mozzarella pearls
- 1 24” baguette, cut into 1” medallions
- Thinly sliced hard salami in 2” rounds
- ½ cup of balsamic vinegar
- 4–5 large basil leaves, cut into ribbons
- ½ cup olive oil
- Pinch of salt and pepper
- 1 teaspoon minced garlic
- 1 tablespoon parsley
- 1–2 tablespoons minced pimentos (optional)
Assembly:
- In a small mixing bowl, combine olive oil, salt, garlic, parsley, and pimentos, plus the drained mozzarella balls, and let the cheese marinate overnight.
Note: If you’re in a time crunch, you can buy mozzarella balls already packed in garlic oil. - Slice the baguette into 1” medallions and brush lightly with the olive oil that your mozzarella balls have been marinating in. Place on a baking sheet and broil on low for 1–2 minutes to toast.
- While your bread is toasting, roll and cut fresh basil into strips.
- Mince ½ of the hard salami rounds. For the remaining salami, roll cigar-style.
- After the bread is toasted, remove it from the oven and let it cool. Bump the oven temperature to 375°, place tomatoes on the baking sheet, and roast for 12–15 minutes or until the tomatoes have split and begin to blister.
- While the tomatoes are roasting, in a small saucepan, bring the balsamic vinegar to a slow boil until it is reduced by half and coats the back of a spoon.
- Top each piece of toasted baguette with a blistered tomato, mozzarella, salami, and basil.
Note: For an easier assembly, you can mince all the salami, but for a prettier presentation, roll, cigar-style, the salami rounds that are not minced. (See photos) - Drizzle the balsamic vinegar reduction on top for garnish.
- Serve immediately.
Submitted by Sarah (Orlando, Florida)
Why We Love It
At The Grow, we appreciate recipes that showcase fresh, thoughtful ingredients, prepared with just a little extra care. For the Blistered Tomato Bruschetta Bites, marinating the mozzarella overnight and using the infused oil on the bread adds incredible flavor in such a simple way. Blistering the tomatoes brings out a sweetness that pairs beautifully with the salty salami and bright basil. These bites feel both effortless and special, the kind of dish that invites people to gather and enjoy the moment together.
Make it local: Hit up your neighborhood farmers market for in-season tomatoes, fresh mozzarella, or an artisan baguette. Or, try getting your balsamic vinegar from a local shop like The Ancient Olive.
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