Make these delicious little Mediterranean Bruschetta bites the next time you are having friends around of just chilling yourself. The combination of roasted cherry tomatoes, Spanish cured cheese and balsamic vinegar is classically beautiful. Yes, beautiful!
If there is ever a time to enjoy appetizers, I believe it is summer through and through. I don’t mind a nibble or two in the winter. But usually I am chowing down on something hot and hearty. Summer is a time to enjoy the great outdoors, a chilled drink and a delicious bite or ten!
The other day when I was searching the kitchen for some kind of an appetizer to put on a plate, this is just what came together. Sure I have used roasted cherry tomatoes in bruschetta before but not with the Spanish cured goat’s cheese. It was honestly what made this bruschetta.
If you’re not sure about this type of cheese, click the link here to find out more. I found it in a local supermarket in Newfoundland last summer, so I imagine you can find it in most places.
Notes About The Bruschetta
- I used a cast iron grill pan for the bread, you know the kind with the groves. It isn’t necessary, but I love that pan. You can use any kind of skillet really. However, that one that I have is great and I believe makes the food taste better. In my little own opinion.
- I recommend putting the bread on the stove about 5 minutes before the tomatoes come out of the oven. This way, everything will be ready at the same time. It is best not to make them in advance and serve them later. The bread will lose it’s crunch and possibly go a big soggy. As well, the tomatoes will go cold. As written below, they are best served immediately.
- If you can’t find this type of cheese, or just don’t like it, substitute another strong hard cheese in it’s place. I used a large piece and cut it into thin slices using the slicer part of a cheese grater. This gave me almost large shavings of cheese which was perfect on this bruschetta.
Easy to make and easy to eat. Give these a try next time you feel like a nibble.
Happy cooking!
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Get the recipe!
Mediterranean Bruschetta
Ingredients
- 1 Baguette cut into 12 slices
- 2 Cups cherry tomatoes
- 12 thin slices of Spanish Cured Cheese
- 1 Garlic clove peeled and cut in half
- 1 Tablespoon olive oil
- Sea salt
- Small bunch of fresh basil roughly torn
- Small handful baby leaf lettuce
- Balsamic reduction for drizzle
Instructions
- Preheat oven to 375 degrees F. Put the cherry tomatoes in a small roasting tin and drizzle over olive oil. Roast for about 20 minutes. Remove from oven.
- Heat a grill pan over medium to high heat. Rub the garlic on the bread and place the bread slices in the pan. Cook each side for about 2 minutes until it is slightly charred. Remove from grill pan. While the bread is still hot, lay over slices of cheese, baby leaf lettuce and cherry tomatoes. Top with basil, sea salt and a drizzle of balsamic reduction. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
