Mozzarella in Tomato Broth on Toast

Andy Anderson !


This is like a quick mini pizza, and with the combination of the tomato broth, and the gooey mozzarella cheese, these babies are a definite crowd pleaser. They’re relatively quick to make, and great for a light lunch, out on the porch, along with a small side salad.

So you ready… Let’s go into the kitchen.


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15 Min
20 Min
Stove Top


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2 Tbsp
olive oil, extra virgin
4 oz
italian sausage, mild, ground (optional)
1/4 c
yellow onion, finely diced
1 clove
garlic minced
1 pinch
cayenne pepper, or more, to taste
1/4 c
white wine, dry
14 oz
diced tomatoes, such as hunts (or blanched, peeled, and diced fresh plum tomatoes, 2 to 3 depending on size)
1 c
chicken stock, freshly made, if possible
1 Tbsp
red wine vinegar
1 Tbsp
lemon juice, freshly squeezed
1/4 tsp
kosher salt, or to taste
1/8 tsp
freshly ground black pepper, or to taste


4 slice
french bread, 1/2 inch thick
4 slice
fresh mozzarella, about 1/2 inch thick
parmesan cheese, to garnish

How to Make Mozzarella in Tomato Broth on Toast


  • 1Chef’s Note: Although this is not a very difficult recipe, the production of the tomato broth is the most time-consuming part. If you have a particular favorite pizza or tomato sauce of your own (even if it’s canned), you could substitute it here. However, I would recommend that you try this particular tomato broth, at least once… It’s pretty good.
  • 2Gather all your ingredients
  • 4Put the olive oil into a sauté pan, over medium-high heat.
  • 5Chef's Note: If using the Italian sausage, reduce the olive oil to 1 tablespoon.
  • 6When it begins to shimmer, add the ground Italian sausage, the onion, the garlic, the cayenne, and then sauté for about 5 minutes, or until onions soften. Do not let the onions brown.
  • 7Add the wine, to deglaze the pan, and then reduce the heat to a simmer.
  • 8Allow it to simmer until the wine is mostly evaporated, about 3 to 5 minutes.
  • 9Chef’s Note: Keep an eye on the pan, and don’t let it go dry.
  • 10Add the tomatoes, the chicken broth, plus the red wine vinegar.
  • 11Bring to the boil, and then reduce, and continue to simmer for an additional 15 minutes, stirring occasionally. The tomatoes should now be broken up into the sauce.
  • 12Add the salt, pepper, and lemon juice, and continue to simmer for 3 minutes.
  • 14While the broth is simmering, brush some olive oil on both sides of the French bread, and place under the broiler for a few minutes on each side until nice and brown.
  • 15Add the mozzarella slices to the tomato broth, and let them sit until softened, about 3 to 4 minutes.
  • 16Chef’s Note: Traditional mozzarella is made from water buffalo milk, and its flavor is highly prized. It’s sold at most grocery stores, so give it a try, if you can. In addition, it’s not made from American buffalos; they’re water buffalos, raised mostly in Southern Italy. The best is designated: Mozzarella di bufala campana.
  • 17Place the bread on four individual plates, and carefully lift one of the slices of mozzarella from the pan to the bread. Repeat for the other three bread slices.
  • 18Drizzle more of the tomato broth around, and on the bread, and sprinkle with some fresh Parmesan cheese.
  • 19Chef’s note: At this point you could add some herbs, such as: oregano, or basil.
  • 20Keep the faith, and keep cooking.

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About Mozzarella in Tomato Broth on Toast

Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Low Fat, Low Sodium, Soy Free
Other Tag: Quick & Easy

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