Tomato & Fontina Bruschetta Recipe

  • tomato and fontina bruschettaLast week I had some fresh fontina on hand I decided to make a tasty riff on bruschetta.

    I simply toasted some country bread with olive oil, topped it with fontina and tomatoes and popped them under the broiler. The result was this delicious easy appetizer that I ended up serving over a bed of fresh baby arugula. I can already guarantee that this crunchy, gooey bruschetta will be making an appearance again and again this summer.  

    Tomato & Fontina Bruschetta Recipe

    Last week I had some fresh fontina on hand I decided to make a tasty riff on bruschetta. I simply toasted some country bread with olive oil, topped it with fontina and tomatoes…

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    Servings: 6

    Ingredients:

    • fresh country bread: 6 slices
    • olive oil: 4 tablespoons
    • fresh fontina slices (thin): 6
    • halved cherry tomatoes: 2 cups
    • fresh sea salt: 1 pinch

    Directions:

    Step 1. Preheat oven to 400F.

    Step 2. Brush the slices of bread with the olive oil and place on a cookie sheet. Bake for 8 to 10 minutes, or until very lightly golden.

    Step 3. Remove the bread from the oven and top with fontina and tomato halves. Turn the broiler to high and broil for 2 to 3 minutes, or until the cheese melts.

    Step 4. Remove the toasted bruschetta from the oven, drizzle with a tiny bit of olive oil,  sprinkle with salt and serve!