Baked Gruyère Tomato Bruschetta. – Half Baked Harvest

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Baked Gruyère Tomato Bruschetta. The summer season appetizer all of us want, it’s fast, straightforward, and most significantly – extremely scrumptious! Contemporary sourdough baguette with basil pesto, melty-sweet Gruyère cheese, cherry tomatoes, prosciutto + honey, thyme, and garlic. All baked till the baguette is toasted, the cheese melted, and the tomatoes burst. Make this rapidly within the oven or on the grill. It’s my go-to appetizer for summer season.

Baked Gruyère Tomato Bruschetta |

Some recipes are just a bit extra particular than others, and at the moment’s recipe feels (and is) one in every of them. I can’t assist however be overly enthusiastic about this summer season bruschetta.

I’ve been saying this all month lengthy, however the lengthy days of summer season are supposed to be loved exterior and never a lot within the kitchen. For many of us, this implies we’re searching for quite simple recipes.

Monday’s recipe was a brilliant quick pasta dinner. Yesterday, I shared my favourite no-bake peanut butter bars. And at the moment, now we have an appetizer that’s able to be served in beneath 25 minutes. I’m on a roll!

Baked Gruyère Tomato Bruschetta |

Alrighty, so this recipe is fairly simple. The inspo got here primarily from wanting to make use of the herbs and tomatoes I had on my counter on the time.

The Gruyère cheese is the key, particularly with a light-weight drizzle of honey and people juicy tomatoes piled on prime. Completely scrumptious.

Baked Gruyère Tomato Bruschetta |

These are the method particulars

Step 1: slice the baguette

Utilizing a bread knife, slice the baguette in half, then into 4 items. You would additionally slice the baguette into small, particular person items of bread, however I really like the benefit of the bigger items.

Baked Gruyère Tomato Bruschetta |

Step 2: add the toppings

I layer the baguette like this, basil pesto, then add all of the Gruyère cheese. You would additionally use a mixture of Gruyère and Gouda, which I discovered equally scrumptious.

Subsequent, take the garlic and blend it along with the thyme and a pinch of chili flakes. Sprinkle this over the cheese. Drizzle the cheese with honey. Add the tomatoes, then drape the prosciutto over the tomatoes.

Baked Gruyère Tomato Bruschetta |

Step 3: bake!

Bake the bruschetta for about 10 minutes, till the cheese could be very melty and the tomatoes have burst.

Baked Gruyère Tomato Bruschetta |

Step 4: garnish and luxuriate in

I really like to complete the bruschetta with recent basil and further honey, plus sea salt.

Then slice and serve. 

In my thoughts, that is the picture-perfect summer season recipe. So that you could be certain I’ll be making it on repeat over the subsequent few months! And most positively for the 4th of July, which is lower than two weeks away!

It’s going to be enjoyable to share it with everybody! Can’t wait to hopefully see you all making this quickly! 

Baked Gruyère Tomato Bruschetta |

On the lookout for different appetizer recipes? Listed below are a number of concepts: 

Caprese Garlic Bread with Crispy Prosciutto

Peach Burrata Crostini with Burst Cherry Tomato French dressing

Charred Child Bell Peppers with Burrata

Charred Peppers with Marinated Feta and Tzatziki

Lastly, when you make this Baked Gruyère Tomato Bruschetta, you should definitely depart a remark and/or give this recipe a score! Above all, I really like to listen to from you guys and at all times do my finest to answer each remark. And naturally, when you do make this recipe, don’t neglect to tag me on Instagram! Trying by means of the pictures of recipes you all have made is my favourite!

Baked Gruyère Tomato Bruschetta

Prep Time 10 minutes

Prepare dinner Time 10 minutes

Whole Time 20 minutes

Servings: 8

Energy Per Serving: 369 kcal

Dietary data is barely an estimate. The accuracy of the dietary data for any recipe on this web site shouldn’t be assured.

  • 1. Preheat the oven or grill to 425° F.2. Prepare the baguette halves on a baking sheet. Unfold evenly with pesto, then add the cheese. Combine the garlic, thyme/rosemary, and chili flakes together with your fingers, then sprinkle over the cheese. Drizzle with honey. Add the tomatoes, then drape the prosciutto over the tomatoes. Drizzle all the pieces with olive oil. 3. Bake for 10 minutes, till the cheese is bubbly. Prime with recent basil. EAT and luxuriate in with additional honey, sea salt, and pepper.

Baked Gruyère Tomato Bruschetta |