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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! Recent 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 now’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 exterior and never a lot within the kitchen. For many of us, this implies we’re on the lookout 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 now, now we have an appetizer that’s able to be served in below 25 minutes. I’m on a roll!
Alrighty, so this recipe is fairly simple. 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 light-weight drizzle of honey and people juicy tomatoes piled on prime. 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 may additionally slice the baguette into small, particular person items of bread, however I like the convenience 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 may 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 recent 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 could be positive I’ll be making it on repeat over the subsequent few months! And most undoubtedly 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 just a few 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, for those who make this Baked Gruyère Tomato Bruschetta, make sure you 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 greatest to answer every remark. And naturally, for those who do make this recipe, don’t overlook to tag me on Instagram! Wanting by 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 web site is just not assured.
- 1 baguette, halved, then reduce into 4
- 1/4 cup basil pesto
- 1 pound shredded Gruyere, Gouda, or a mixture of each
- 1 tablespoon chopped recent 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
- recent 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 every little thing with olive oil. 3. Bake for 10 minutes, till the cheese is bubbly. Prime with recent basil. EAT and revel in with additional honey, sea salt, and pepper.
