Description

This Tomato and Three Cheese Bruschetta features the perfect balance of texture and temperature, combining crisp, toasted bread with succulent, acid-forward tomatoes and a variety of flavorful cheeses.

Ingredients

Scale

4 Units Large Heirloom Tomatoes
1 Loaf Sourdough Baguette
4 Ounces Fresh Mozzarella
2 Ounces Aged Parmesa
3 Ounces Soft Goat Cheese
1/4 Cup Extra Virgin Olive Oil
1/2 Cup Fresh Basil Leaves
2 Units Fresh Garlic Cloves
2 Tablespoons Balsamic Glaze
Kosher Salt and Black Pepper to Taste

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Instructions

Dice the tomatoes into uniform 1/2-inch cubes, place them in a colander, sprinkle with salt and let drain for 10 minutes
Slice the baguette on a bias and brush both sides lightly with olive oil. Broil for 2 minutes per side until golden brow
Rub a peeled garlic clove onto the hot toasted bread
Spread a thin layer of goat cheese on each slice, top with pieces of fresh mozzarella, and broil for 60 seconds
In a bowl, mix the drained tomatoes with basil, salt, pepper, and a tablespoon of olive oil
Spoon the tomato mixture over the cheese layers, then finish with grated Parmesan and a drizzle of balsamic glaze

Notes

Assemble the bruschetta immediately before serving to prevent sogginess.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 2 slices
Calories: 210 kcal
Sugar: 3g
Sodium: 320mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 8g
Cholesterol: 15mg