1 French baguette
1 cup Cabot Seriously Sharp Shredded Cheddar
1 cup finely chopped ripe tomatoes
¼ cup finely chopped red onion
1 teaspoon finely chopped garlic, or to taste
¼ cup julienned or chopped fresh basil
½ teaspoon red pepper flakes
Salt and pepper, to taste
2 tablespoons olive oil, divided
Get the ingredients you need at a convenient nearby location.
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
PREHEAT oven to 425°F.
SLICE the baguette at an angle, about ½-inch thick, to make about 8 slices.
MIX chopped tomatoes, onion and basil in small bowl and set aside.
TOAST baguette slices in the oven on a sheet pan or cookie sheet until lightly golden, about 10 minutes.
SPRINKLE shredded cheese evenly on the bread slices. Return to oven and toast until cheese is melted and lightly browned. Remove from oven.
TOP the toasted bruschetta with the chopped vegetables.
DRIZZLE each with olive oil and sprinkle with salt, pepper and chili flakes to taste.
Always looking for fun, meat free things to make when my vegetarian daughter comes to dinner. Made a Greek orzo salad and these cheesy tomato bruschetta. They were absolutely delicious! The crunch of the bread, yummy! Seriously Sharp melted cheese, tomatoes with onion, garlic and basil with a drizzle of good olive oil. Devine! We did leave out the hot pepper flakes because we aren’t really fans. We’ll totally make these again. Love Cabot cheese. Always stop at the store when we are visiting VT. Thanks for the great recipe.