I love Italian food and bruschetta is a standard appetizer, or antipasto as they say in Italy. It’s at its simplest, toast. But there are so many variations. I like the simple garlic, tomato and basil version. Understand that I LOVE garlic, so if you don’t you may want to tone this down a bit. And I’ve added my own twist to it with cheese. This is really best with a nice smoked cheese, fontina or Gruyère; it adds a nice depth to it. But you can use any cheese that melts good, smoked or not. Enjoy!


Cheesey Bruschetta

  • 2 cups chopped tomatoes
  • 1 head of garlic*, finely minced
  • 1 cup julienned basil
  • Sliced cheese, enough to over each piece of bread
  • 2 Tbsp good olive oil
  • 1 Tsp fine sea salt
  • 1/2 Tsp freshly ground pepper
  • Sliced bread, baguette or french bread (1″)


In your oven on, or using a toaster oven, on broil; toast the bread on both sides until dark brown (not burnt). *So with the garlic try to get a bulb that has some large cloves. When you peel them don’t smash the large ones, just peel them and keep 3 or 4 aside. Now take those and rub the toasted bread with them (I do both sides but again I love garlic). Now put the cheese on the bread and put it back in the oven to let it melt. Watch it closely so it doesn’t burn. You might want to set the oven to bake, instead of broil.

In a medium bowl; combine the tomatoes, minced garlic, basil, olive oil, salt and pepper.

Top each piece of bread with melted cheese with the tomato topping. Eat.


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