Cheesy Tomato Bruschetta

Donna Graffagnino


These are very simple and super delicious appetizers. Your guests will love them so make a double batch.


☆☆☆☆☆ 0 votes

35-45 pieces
25 Min
25 Min


  • 12-14 large
    roma tomatoes, chopped
  • 1 c
    sun-dried tomatoes, packed in oil, chopped
  • 6 clove
    garlic, minced
  • 1/2 c
    olive oil
  • 1/4 c
    balsamic vinegar
  • 1/4 c
    died basil
  • 1/2 tsp
    granulated onion or powder
  • 1/2 tsp
  • 1/2 tsp
    coarse ground black pepper
  • 1 bag(s)
    garlic parmesan panetini chips or 2-3 sliced & toasted garlic butter baguettes
  • 3 c
    italian blend cheese, shedded

How to Make Cheesy Tomato Bruschetta


  1. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, onion powder, salt, and pepper. Allow the mixture to sit for at least 10 minutes.
  2. Preheat the oven on broiler setting.
  3. Cut the baguette into 3/4-inch diagonal slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with Italian cheese blend.
  5. Broil for 3-4 minutes, or until the cheese is melted.


Printable Recipe Card

About Cheesy Tomato Bruschetta

Main Ingredient: Vegetable
Regional Style: Italian

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