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Baked Gruyère Tomato Bruschetta. The summer season appetizer all of us want, it’s fast, simple, and most significantly – extremely scrumptious! Contemporary sourdough baguette with basil pesto, melty-sweet Gruyère cheese, cherry tomatoes, prosciutto + honey, thyme, and garlic. All baked till the baguette is toasted, the cheese melted, and the tomatoes burst. Make this shortly within the oven or on the grill. It’s my go-to appetizer for summer season.
Some recipes are just a bit extra particular than others, and right this moment’s recipe feels (and is) one among them. I can’t assist however be overly enthusiastic about this summer season bruschetta.
I’ve been saying this all month lengthy, however the lengthy days of summer season are supposed to be loved outdoors and never a lot within the kitchen. For many of us, this implies we’re searching for quite simple recipes.
Monday’s recipe was an excellent quick pasta dinner. Yesterday, I shared my favourite no-bake peanut butter bars. And right this moment, now we have an appetizer that’s able to be served in beneath 25 minutes. I’m on a roll!
Alrighty, so this recipe is fairly easy. The inspo got here primarily from wanting to make use of the herbs and tomatoes I had on my counter on the time.
The Gruyère cheese is the key, particularly with a lightweight drizzle of honey and people juicy tomatoes piled on high. Completely scrumptious.
These are the method particulars
Step 1: slice the baguette
Utilizing a bread knife, slice the baguette in half, then into 4 items. You could possibly additionally slice the baguette into small, particular person items of bread, however I like the benefit of the bigger items.
Step 2: add the toppings
I layer the baguette like this, basil pesto, then add all of the Gruyère cheese. You could possibly additionally use a mixture of Gruyère and Gouda, which I discovered equally scrumptious.
Subsequent, take the garlic and blend it along with the thyme and a pinch of chili flakes. Sprinkle this over the cheese. Drizzle the cheese with honey. Add the tomatoes, then drape the prosciutto over the tomatoes.
Step 3: bake!
Bake the bruschetta for about 10 minutes, till the cheese could be very melty and the tomatoes have burst.
Step 4: garnish and revel in
I like to complete the bruschetta with contemporary basil and additional honey, plus sea salt.
Then slice and serve.
In my thoughts, that is the picture-perfect summer season recipe. So that you may be certain I’ll be making it on repeat over the subsequent few months! And most positively for the 4th of July, which is lower than two weeks away!
It’s going to be enjoyable to share it with everybody! Can’t wait to hopefully see you all making this quickly!
On the lookout for different appetizer recipes? Listed below are a number of concepts:
Caprese Garlic Bread with Crispy Prosciutto
Peach Burrata Crostini with Burst Cherry Tomato French dressing
Charred Child Bell Peppers with Burrata
Charred Peppers with Marinated Feta and Tzatziki
Lastly, in the event you make this Baked Gruyère Tomato Bruschetta, you should definitely depart a remark and/or give this recipe a ranking! Above all, I like to listen to from you guys and at all times do my finest to reply to every remark. And naturally, in the event you do make this recipe, don’t overlook to tag me on Instagram! Wanting by way of the images of recipes you all have made is my favourite!
Baked Gruyère Tomato Bruschetta
Servings: 8
Energy Per Serving: 369 kcal
Dietary data is simply an estimate. The accuracy of the dietary data for any recipe on this website just isn’t assured.
- 1 baguette, halved, then lower into 4
- 1/4 cup basil pesto
- 1 pound shredded Gruyere, Gouda, or a mixture of each
- 1 tablespoon chopped contemporary thyme or rosemary
- 4 cloves garlic, grated
- sea salt, black pepper, and chili flakes
- 2 teaspoons honey
- 1 cup cherry tomatoes
- 3 ounces prosciutto, torn
- olive oil, for drizzling
- contemporary basil, for serving
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1. Preheat the oven or grill to 425° F.2. Organize the baguette halves on a baking sheet. Unfold evenly with pesto, then add the cheese. Combine the garlic, thyme/rosemary, and chili flakes together with your fingers, then sprinkle over the cheese. Drizzle with honey. Add the tomatoes, then drape the prosciutto over the tomatoes. Drizzle the whole lot with olive oil. 3. Bake for 10 minutes, till the cheese is bubbly. High with contemporary basil. EAT and revel in with further honey, sea salt, and pepper.
