Our family is split down the center when it comes to tomatoes – my two boys hate them, my oldest daughter is on the fence (more dislike), and the rest of us LOVES them. Even though half the family doesn’t eat tomatoes, the rest of us enjoy the fresh taste of them. And since I added two tomato plants to our garden, I have an abundance of tomatoes!
These poor tomatoes were sitting on my counter just waiting to be used. I thought about making a pasta sauce, but I decided to make Bruschetta with Tomato and Asiago Parmesan Cheese, which is like a burst of goodness in your mouth. The mix of fresh cool tomatoes, Asiago Parmesan Cheese Spread*, and bread is true summertime treat. My two boys don’t know what they’re missing, but that means there’s more for the rest of us! Even my “on the fence” daughter enjoyed eating this.
*This recipe uses my Asiago Parmesan Cheese Spread recipe that can be used on crackers, pasta, and veggies. This spread/dip has crushed red pepper flakes and will give this a little bit of zing.
This recipe is one of the easiest ways to use up tomatoes. There’s minimal cooking and the hardest part is cutting the bread, baking it and rubbing garlic on it.
Bruschetta with Tomato and Asiago Parmesan Cheese preparation –
- Slice half a French baguette loaf in 1/2″ slices
- Brush olive on the slices
- Flip the olive oil side down onto a baking sheet
- Bake for 5-6 minutes at 450°F
- Rub garlic on toasted bread
While the bread is toasting, this is the time to prepare the topping.
- chop tomatoes
- Add in fresh basil, Asiago Parmesan Cheese Spread, kosher salt and a dash of olive oil.
So easy! In about 20 – 25 minutes, you have an awesome appetizer or snack. Yumminess!
How do you like to use your fresh tomatoes?
Bruschetta with Tomato and Asiago Parmesan Cheese
|Prep time||25 minutes|
|Cook time||6 minutes|
|Total time||31 minutes|
|Meal type||Appetizer, Side Dish, Snack|
|Misc||Pre-preparable, Serve Cold|
- 2 tablespoons Asiago Parmesan Cheese Spread*
- 1 cup chopped tomatoes
- 1/4 - 1/2 teaspoon kosher salt (to taste)
- 1 tablespoon fresh basil leaves (thinly sliced)
- 1/2 Loaf French Baguette (cut to 1/2)
- 1/4 cup olive oil (reserve 1/2 tsp. to add into tomato mix)
- 1 clove garlic (cut in half)
Balsamic vinegar can be added to this if you prefer a tangy flavor.
*Asiago Parmesan Cheese Spread Recipe can be found HERE.
|Place the oven rack to the top position. Pre-heat oven to 450ºF.|
|Reserve 1/2 tsp. of olive oil for the tomato topping. |
Slice half of the French baguette into 1/2" slices. Brush with olive oil. Place olive oil side down on a baking sheet. Bake for 5 - 6 minutes on the top rack or until the bread is lightly toasted.
|When the bread is toasted, cut a clove of garlic in half. Rub garlic on the olive oil side of bread. Set toast aside.|
|Cut tomatoes in half and remove seeds. Chop to make one cup of chopped tomatoes and add to a small bowl. Add in Asiago Parmesan Cheese Spread, kosher salt, and olive oil. Mix.|
|Thinly slice 4-5 basil leaves and add to the tomato mix. Let the mix marinate for 15 minutes. Serve mix on toast.|