Baked Mozzarella Bruschetta – Constable Odo’s Recipe

7 Apr

Who else celebrated First Contact Day on Sunday?! Not sure what it is? Why, it’s a Star Trek holiday, of course! April 5 is, in 48 years, the first instance an alien race makes contact with humans on earth. And it’s totally something to celebrate.

And party we did! Chris and I hosted a small Star Trek themed dinner party, featuring drinks, dishes and desserts you might find in some of the alien races’ cultures. We even “Trekked” up the apartment to display “Red Alert” on every possible device we own.

Baked Mozzarella Bruschetta - Constable Odo's Recipe |

Red lights, red candles, and RED ALERT!

We drank tea, Earl Grey, hot; Romulan Ale (phew, strong!) and Klingon Blood (aka berry) wine. And began our meal with an appetizer from Deep Space Nine’s changeling, Constable Odo, courtesy of Chris’s Star Trek Cookbook. Well, my version was slightly different, but don’t tell Odo – he’s not a fan of breaking the rules!

Baked Mozzarella Bruschetta - Constable Odo's Recipe |

Image courtesy of

Make this cheesy, tomato-y bruschetta for your next dinner party, regardless the theme! Stay tuned for more Star Trek recipes from the party.

Baked Mozzarella Bruschetta - Constable Odo's Recipe |

Yellow tomatoes, because we all know the red tomatoes, err shirts, die first!

Baked Mozzarella Bruschetta

Makes 12 bruschetta

  • 1 day-old French baguette, at least 15 inches long
  • 4 oz shredded mozzarella cheese
  • 6 vine-ripened plum tomatoes
  • 1 tbsp basil olive oil
  • 1 tbsp balsamic vinegar
  • Sea salt and fresh black pepper, to taste

Preheat oven to 350. Line a rimmed baking sheet with aluminum foil.

Slice 12 pieces off the baguette. They should be about 1 inch thick (discard ends of the baguette, or snack on them, or use them for breadcrumbs). Place slices on the lined baking sheet.

Sprinkle mozzarella on top of the slices.

Chop tomatoes and transfer to a bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Mix well.

Spoon tomato mixture onto bread slices.

Bake at 350 for 15 minutes. The bread should look toasty and the tomatoes should be neatly the consistency of jam.

Serve hot with fresh basil if desired.


7 Responses to “Baked Mozzarella Bruschetta – Constable Odo’s Recipe”

  1. thenutritiouskitchen April 7, 2015 at 7:57 am #

    You have no idea how much i love love love bruschetta! Especially the classic mozarella olive oil version like this one. Perfect for wine night 🙂 Pinning!

    • xtinaluvspink April 7, 2015 at 7:58 am #

      Yay!! I’ve never actually made it before this weekend, so I’m happy they turned out so tasty 🙂

  2. The Food Hunter April 7, 2015 at 9:08 am #

    This looks delicious

  3. Agness of Run Agness Run June 2, 2017 at 3:02 pm #

    This is what I call a perfect side dish! Great recipe, Tina!


  1. Ratamba Stew – Captain Sisko’s Recipe | Eat, Drink, Be Healthy! - April 8, 2015

    […] what do you serve for a main course following Odo’s bruschetta on First Contact Day? How about some hearty, vegan stew! After all, we’ll be eating […]

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    […] year, I shared a few of those recipes, such as Captain Sisko’s Ratamba Stew, Constable Odo’s Bruschetta, and the blue-hued Romulan Ale. This year, I baked some Cookies. Earl Grey. Sweet., a Cellular […]

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