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 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.
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!