Bruschetta with Melted Cheese

    (61)
    12 minutes

    This recipe includes all of the ingredients of a classic bruschetta recipe, but instead it has melted mozzarella and provolone cheese.


    57 people made this

    Ingredients
    Serves: 6 

    • 1 French baguette
    • 1 tablespoon olive oil
    • 2 roma tomatoes, thinly sliced
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon garlic powder
    • 1 pinch ground white pepper
    • 220g sliced mozzarella cheese
    • 180g sliced provolone cheese

    Directions
    Preparation:5min  ›  Cook:7min  ›  Ready in:12min 

    1. Preheat oven to 180 degrees C.
    2. Slice the baguette into 1cm thick diagonal slices. Arrange the slices in a single layer on a baking tray. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
    3. Bake in the preheated oven for 7 to 10 minutes or until the cheese is bubbly.

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    Reviews and Ratings
    Global Ratings:
    (61)

    Reviews in English (39)

    by
    37

    This was a BIG hit at my Thanksgiving dinner! I used diced tomatoes instead of sliced, and it was still wonderful! It was the first appetizer to disappear & even my 16 month old liked it!!  -  28 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    36

    This is a great recipe. I used just the mozzerela and dried herbs and it still came out really well. Very easy and delicious!  -  02 Oct 2001  (Review from Allrecipes USA and Canada)

    by
    32

    I loved it. We made it to accompany a ravioli dish and we ended up eating more of the bread than the main meal. We did change it a little by using just moss cheese and sub black pepper and sweet bread. It was excellent. We will make this again!  -  15 Jun 2001  (Review from Allrecipes USA and Canada)

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