Bruschetta Cheese Bread

Bruschetta Cheese Bread


  • 4 or 5 ripe roma tomatoes (finely diced)
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon finely chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon white sugar
  • salt & pepper to taste
  • 2 cups mozzerella cheese (grated)
  • 1/3 cup butter
  • 1/2 teaspoon garlic powder
  • 1 loaf of good quality ciabatta bread


Step 1
Dice the Roma tomatoes by creating a criss-cross pattern half way through the tomato and then chop into slices to have small diced tomato pieces.

*It’s best to choose very ripe Roma tomatoes as they are sweeter.

Step 2
Transfer tomatoes to a bowl and add garlic, olive oil, parsley, vinegar sugar and salt and pepper. Mix well and refrigerate for a couple of hours to allow the flavours to blend.
Step 3
Combine butter and garlic powder in a small dish and blend well to make garlic butter.
Step 4
Slice the entire loaf of bread lengthwise and place each half onto a cookie sheet. Spread garlic mixture generously cross both halves of bread. Place bread under the broiler just briefly to warm butter and very lightly toast. You do not want it browning too much. Remove from oven.
Step 5
Spoon bruschetta mixture evenly across bread careful not to soak the bread with too much of the liquid marinade from the tomato mixture as it will make the bread a little soggy.
Step 6
Top generously with grated mozzarella cheese. Place under broiler and let cheese melt thoroughly until slightly browning. Take out and let sit for a couple minutes to cool down. Slice into individual serving sizes and serve.

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