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bruschetta & cheese

(3 ratings)
BobbiGee avatar
Blue Ribbon Recipe by
Bobbi Gulla
@BobbiGee
Philadelphia, PA

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 easy to peel the tomatoes by just using a serrated knife to lift up the end of the skin and just pull... skin practically falls off. The fragrance of the cut-up tomato wafted into the living room... pure heaven!!!! The same with fresh basil.

Blue Ribbon Recipe

This twist on bruschetta is delicious when summer tomatoes are abundant. Adding finely grated cheese to the tomatoes creates another layer of texture and flavor. It reminds us of a Caprese salad. The ripe tomatoes are almost sweet. Diced onion adds a little bite. Peppery fresh basil is the perfect complement. Everything is tossed with olive oil and red wine vinegar. Prepare this bruschetta and cheese as an appetizer or a light lunch in warmer months.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 20 Min
cook time 4 Hr
method No-Cook or Other

Ingredients For bruschetta & cheese

  • 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
    salt
  • 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]
  • your favorite crackers or garlic bread cut into bite-size pieces

How To Make bruschetta & cheese

Test Kitchen Tips
If Vidalia onions are not available, yellow onion is a good replacement.
  • Bruschetta added to a bowl.
    1
    Add all ingredients (except crackers/garlic bread) to a medium bowl. The cheese is optional for some people but not for me. :-)
  • Ingredients stirred together and ready to chill.
    2
    Mix and put in refrigerator until flavors mingle (about 4 hours).
  • Spooning Bruschetta & Cheese on a piece of bread.
    3
    Spoon bruschetta onto crackers and/or garlic bread. Crackers and 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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