Pretty hard to resist this cheesy garlicky bruschetta with sweet ripened Roma tomatoes. I learned how to make this recipe when working at a popular Italian fine dining restaurant. It was easily one of our most popular appetizers on the menu and it’s really easy to make. I think the key is to use a really good Italian bakery bread that will crisp up nicely under the broiler. My go-to choice is a crispy Ciabatta baguette or loaf. Evil white bread…I know.
Bruschetta Cheese Bread
- 1 loaf good quality ciabatta or italian bread
- 4 ripe Roma tomatoes
- 2 cloves finely chopped garlic
- 1 tbsp finely chopped parsley
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- salt and pepper to taste
- 3 tbsp butter softened
- 1/2 tsp garlic powder
- 2 cups mozerrella cheese grated
- Start by preparing the tomato mixture by dicing the Roma tomatoes into very small cubes.
- Transfer tomatoes to a bowl and add chopped garlic, olive oil, parsley, vinegar, salt and pepper. Blend ingredients together well and set aside.
- Combine butter and garlic powder in a small dish and blend well to make garlic butter.
- Slice the baguette half and place on a cookie sheet lined with foil or parchment paper. Spread garlic mixture evenly on bread and then place under the broiler just briefly to very lightly toast. You do not want it browning too much. Remove from oven.
- Spoon bruschetta mixture evenly across bread slices 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.
- Top slices 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. YUM!