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Our bruschetta with mozzarella recipes - 2 recipes

Chef Tips and Tricks

VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!


  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



Top rated Bruschetta with mozzarella recipes


Cut bread into 1-inch thick slices

  • 1 can Campbell’s cream of Mushroom soup
  • 1 loaf Italian bread
  • 1 C shredded mozzarella cheese
  • 1 small sweet red pepper
  • chopped
  • 2 green onions
  • chopped
  • 1 Tbsp grated Parmesan Cheese
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
4.4/5 (20 Votes)


Heat oven to 350°F

  • 1 can (19 fl oz/540 mL) diced tomatoes with garlic and olive oil
  • undrained
  • 1-1/4 cups Kraft Mozzarella Shredded Cheese
  • divided
  • 1/4 cup chopped fresh basil
  • 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
  • 8 small boneless skinless chicken breast s (2 lb./900 g)
  • pounded to 1/4-inch thickness
  • 1/3 cup Kraft Roasted Red Pepper with Parmesan Dressing
0/5 (0 Votes)

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