Blackberry & Mozzarella Bruschetta
Blackberry Mozzarella Bruschetta

I had every intention of serving these as a little pre-Thanksgiving dinner hors-d’oeuvres for my guests, but somebody (I won’t name names) put it into my head that these were a potential source of great messiness due to rolling berries and so I nixed them from my holiday menu and now I’m kicking myself and I sort of want to kick him too, (he’d better not hog the covers again tonight!—Oops, have I said too much?) because we definitely could have used a nibbly while my mom and I were navigating how to get the turkey carved and all the dishes out at the same time and everyone was just standing around, waiting.

But do I hold a grudge? No siree! I love him still, almost as much as I love these Blackberry and Mozzarella Bruschetta. LOL! And I know you’re going to love them too, because not only do they taste terrific and look so pretty and festive, but they also come together in a snap which makes them just perfect for all your holiday entertaining!

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Behold, the dangerous berries! Ha ha! Seriously, aren’t they gorgeous? Like little jewels! A short stint in a little bit of balsamic vinegar brings out all their natural juiciness and adds just the right amount of sweetness and tartness. They’re the perfect topper!

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Below the berries is a terrific balance of taste and texture. The still-warm toasts are drizzled with olive oil and then rubbed with a piece of fresh garlic so that great flavor gets infused into every crunchy bite. On top, rests a creamy piece of fresh mozzarella and I don’t have to tell you what a great combo that it is. Then, to add just a little more happiness, a tiny bit of honey gets drizzled over the top of everything! Heaven!

Every bite is a little flavor explosion for your mouth and the making of these is virtually stress-free, unless of course you have berry anxiety! And while I’m touting them as a party treat, the truth is that a plate of these with a little salad would make a terrific little easy late supper as well. Don’t be afraid of the berries! Please!!!


Blackberry & Mozzarella Bruschetta

Makes at least 4 servings

Prep Time: 15 minutes


  • 1 cup fresh blackberries

  • 1/2 teaspoon good balsamic vinegar

  • 8 slices crusty French or Italian bread

  • Extra-virgin olive oil

  • One 8 ounce ball of fresh mozzarella, thinly sliced

  • 1 garlic clove, peeled and cut in half

  • Honey

  • Sea salt and black pepper to taste

The Recipe

  1. Place the berries and vinegar in a small bowl. Add a pinch of salt and pepper and toss gently. Then, use the spoon to sort of break up and smash the berries just a little. You don’t want to mash them all up, but you do want to help them release their juices. Let sit for about 10 minutes.

  2. Meanwhile. toast the bread—watch carefully—they have a tendency to go from perfectly brown to burned kind of quickly. Remove from the oven or toaster and while the bread is still warm, drizzle a little olive oil on each slice and then rub with the cut side of the garlic clove. Top each slice with a piece of the mozzarella and then spoon on a blackberry or two and some of the juice as well. Drizzle with a bit of honey, add a pinch or salt and pepper and serve.

  3. This recipe would double or triple well.


Note: Recipe adapted from The Love & Lemons Cookbook by Jeanine Donofrio. The original recipe calls for fresh basil which I didn’t have on hand but I’m sure it would be good with that too.

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