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.

Blue Ribbon Recipe

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. The Test Kitchen


★★★★★ 3 votes

Depends on the crowd. This makes a smaller batch.
20 Min
4 Hr
No-Cook or Other


Add to Grocery List

  • 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.

How to Make Bruschetta & Cheese


  1. Mix all ingredients [except crackers/garlic bread] in medium bowl. The cheese is optional for some people but not for me. :-)
  2. Put in refrigerator until flavors mingle, about 4 hours.
  3. 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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