Bruschetta & Cheese

Bobbi Gulla


This is best made with New Jersey tomatoes. I live in NJ's sister state, Pennsylvania. Except for the tomatoes I ate in France, no other tomato even comes close...

If you can't get Vidalia onions, try "red" or "sweet" onions.

I made bruschetta last night using an extremely ripe NJ tomato. So ripe that it was east to peel the tomatoes by just using a serrated knife to life up on end of the skin & just pull... skin practically falls off.

The fragrance of the cut up tomato wafted into the living room... pure heaven!!!! The same with the fresh basil.

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Depends on the crowd. This makes a smaller batch.


20 Min


4 Hr


No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
This twist on bruschetta is delicious. It's fresh, full of flavor and cheesy! The fresh basil adds a peppery taste and made the Test Kitchen smell amazing.


1 c
very ripe tomatoes, chopped & seeded
1/2 c
fresh basil, finely chopped
1/2 c
vidalia onion, finely chopped
1 Tbsp
olive oil, extra virgin
1 Tbsp
red wine vinegar
2 tsp
minced garlic [use the ready minced garlic]
1/4 tsp
1/4 tsp
freshly gound black pepper
1/2 tsp
sugar [white & granulated]
1/2 tsp
Accent [optional]
1/2 c
mozzarella cheese [finely shredded/whole milk]
crackers [your family's favorite or garlic bread cut into bite size pieces.

Directions Step-By-Step

Mix all ingredients [except crackers/garlic bread] in medium bowl. The cheese is optional for some people but not for me. :-)
Put in refrigerator until flavors mingle, about 4 hours.
Spoon bruschetta onto crackers/garlic bread.

The crackers/garlic bread are not an option for me because of dental problems. I sure wish I could put the bruschetta on the garlic bread. I eat mine with a spoon [that's where I got the cheese idea]. Enjoy!

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