Bruschetta with Tomato and Asiago Parmesan Cheese

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!

Garden 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.

Brushing olive oil and garlic on bread

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
Bruschetta tomatoes

 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.
Bruschetta with tomato and Asiago Parmesan Cheese

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

Bruschetta with Tomato and Asiago Parmesan Cheese

Yield: 4-5 servings
Prep Time: 25 minutes
Cook Time: 6 minutes
Total Time: 31 minutes



  • 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 the tomato mix)
  • 1 clove garlic, cut in half



  1. Place the oven rack in the top position. Pre-heat oven to 450ºF.
  2. 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.
  3. When the bread is toasted, cut a clove of garlic in half. Rub garlic on the olive oil side of bread. Set toast aside.


  1. 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.
  2. Thinly slice 4-5 basil leaves and add to the tomato mix. Let the mix marinate for 15 minutes. Serve mix on toast.


Balsamic vinegar can be added to this if you prefer a tangy flavor.

*Asiago Parmesan Cheese Spread Recipe can be found HERE.

Did you make this recipe?

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  1. This is my kind of recipe and your pictures make it look even more delicious. I’m pinning because I definitely plan to try this out soon!!! I’d love for you to share this at the party that I co-host, Share The Wealth Sunday! We go live Saturdays at 7pm (
    Visiting from Snickerdoodle Sunday

  2. This looks delicious, Erlene! Thanks for sharing your recipe at the #SundaysDownUnder linky party! I’ve pinned and stumbled your post.
    Best wishes,
    Natasha in Oz

  3. I’m on the “love tomatoes” side, especially when they are fresh and I love bruschetta, too. This looks scrumptious to me. Pinning, for sure!

  4. My family is like yours with the tomatoes..My daughter and I could eat it fresh but hubs and the other daughter don’t care too much or at all. The one has been a anting me to plant some but I could never remember to buy the plant or seeds.
    The recipe looks summery and tasty for real. I have often wondered how these were made – never thought to do a Google search. Thanks, pinning!

  5. Looks Delicious Erlene! I’m a big brushchetta fan…I’ve never tried it with asiago cheese. I must make. #MerryMonday

  6. Hi Earlene, thank you for sharing your roundup of tomato recipes on Friday Features his week, they all looked so good. I have yet to try this Italian treat.

    Hope you have a beautiful weekend!

  7. oh my this looks devine. I love summer time because it has so many fresh flavors. Flavors that go together to make delicious dishes like this
    come see me.

  8. This looks so good Erlene!!! I already pinned the recipe:). My kids are split down the middle with tomatoes too. I would love if you could share this at my link party I share with some blogging friends. It starts tonight at 7 CST.