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Tomato Basil Bruschetta

Tomato Basil Bruschetta
Long Loaf Rustic bread; 8-10 slices
6 Roma tomatoes, diced
2-4 tbs Extra Virgin Olive Oil, plus extra to be brushed over toasted bread
2 cloves finely chopped garlic
Salt and Pepper
2 cups fresh mozzarella, grated
8-10 freshly snipped basil leaves
Balsamic vinegar


Slice bread at about ½ inch thick, and brush each slice with olive oil.
Place sliced bread on a cooking sheet and broil until golden brown.

In a bowl, mix tomatoes, olive oil, garlic, salt and pepper. Toss to coat evenly with oil.

To assemble bruschetta:

Layer ingredients over the toasted bread in this order:
Tomato mixture
Grated mozzarella cheese
Basil leaves

Drizzle assembled bruschetta with balsamic vinegar.

Fresh Raspberry Dessert Bruschetta
Long Loaf Rustic bread; 8-10 slices
½ cup Melted Butter
1 cup marscapone or sweetened whipped cream cheese
8oz. fresh raspberries
Warmed honey
Powdered sugar to garnish



Slice bread at about ½ inch thick, and brush each slice with butter.

Place sliced bread on a cooking sheet and broil until golden brown.

To assemble bruschetta

Spread cheese over toasted bread

Top with whole raspberries

Drizzle with warmed honey

Powder with sugar

Pear and Walnut Bruschetta
Long Loaf Rustic bread; 8-10 slices
Olive oil to be brushed over toasted bread.
Cambazola (A soft, brie with blue vein) or French brie
1-2 Pears, thinly sliced
Candied walnuts, chopped
Warmed honey

Slice bread at about ½ inch thick, and brush each slice with olive oil.

Place sliced bread on a cooking sheet and broil until golden brown.

Slice bread at about ½ inch thick, and brush each slice with olive oil.
Place sliced bread on a cooking sheet and broil until golden brown.

To assemble bruschetta:

Slice well-chilled cheese thinly and place on toasted bread

Arrange pear slices on cheese and drizzle with honey

Top with candied walnuts

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