I simply toasted some country bread with olive oil, topped it with fontina and tomatoes and popped them under the broiler. The result was this delicious easy appetizer that I ended up serving over a bed of fresh baby arugula. I can already guarantee that this crunchy, gooey bruschetta will be making an appearance again and again this summer.
Tomato & Fontina Bruschetta Recipe
Last week I had some fresh fontina on hand I decided to make a tasty riff on bruschetta. I simply toasted some country bread with olive oil, topped it with fontina and tomatoes…
- fresh country bread: 6 slices
- olive oil: 4 tablespoons
- fresh fontina slices (thin): 6
- halved cherry tomatoes: 2 cups
- fresh sea salt: 1 pinch
Step 1. Preheat oven to 400F.
Step 2. Brush the slices of bread with the olive oil and place on a cookie sheet. Bake for 8 to 10 minutes, or until very lightly golden.
Step 3. Remove the bread from the oven and top with fontina and tomato halves. Turn the broiler to high and broil for 2 to 3 minutes, or until the cheese melts.
Step 4. Remove the toasted bruschetta from the oven, drizzle with a tiny bit of olive oil, sprinkle with salt and serve!