Tomato Bruschetta with Cheese is a delicious Italian antipasto recipe with cherry tomatoes, heirloom tomatoes, cheese, garlic and basil.
Course Appetizer
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 8 minutesminutes
Total Time 23 minutesminutes
Servings 6servings
Calories 204kcal
Author Tristin Rieken
Ingredients
1largelong French baguette or other similar rustic bread loaf
2tablespoonssalted butter
6ouncessqueaky cheese curds
1pintcherry tomatoesor roughly 2 cups
1largeheirloom tomatodiced and drained
¼cupbasilroughly chopped
4clovesgarlicdivided
1tablespoonsextra virgin olive oil
1tablespoonbalsamic vinegar
½teaspoonsalt
⅛teaspoonblack pepper
Instructions
Slice a French baguette or other long loaf of bread on the bias to create long flat slices. Drizzle with olive oil and grill over medium heat for about 5 minutes. Or lay in a single layer on a sheet pan and toast bruschetta bread in a 400°F oven for about 10 minutes.
Once toasted sprinkle lightly with salt and rub with a couple cloves of crushed garlic.
Meanwhile, make cheese curd and tomato bruschetta topping. Chop tomatoes and discard any juices. Then combine tomatoes with cheese curds, 2 tablespoons finely minced garlic. Drizzle balsamic over the mixture, tossing to coat. Drain liquid if necessary. Then stir in basil, and season to taste with salt and pepper. Cover, and refrigerate to allow the flavors to meld.
When ready to serve place bruschetta toast in a single layer on a platter.
Using a slotted spoon top each warm slice of bruschetta round with a spoonful of the chilled cheese and tomato mixture.