Looking for an easy appetizer for a summer barbecue or picnic? Try this delicious cheesy bruschetta garlic bread loaded with summer tomatoes.
Our Progressive Eats theme this month is Memorial Day BBQ or picnic foods, and our host is Jane from The Heritage Cook. I'm contributing this easy cheesy bruschetta garlic bread appetizer.
How to Make Garlic Bread
It's so easy to make your own garlic bread at home. Start with a loaf of Italian bread, store-bought or homemade. Slice it in half horizontally with a serrated knife. Spread the cut halves with a mixtured of softened butter, garlic, herbs and salt.
Give it a quick broil, no more than two minutes, to toast it. And you have homemade garlic bread! This on its own is a delicious side for pasta dishes. But add tomato bruschetta and melted mozzarella? You have a next-level delicious appetizer!
A: You can use French bread, ciabatta bread, sourdough, etc.
A: You can use beefsteak, heirloom, or pretty much any kind of tomato. You can even use quartered cherry tomatoes if you want a larger chunk of tomato for your bruschetta.
A: Chiffonade means to slice a leafy vegetable or herb into thin ribbons. Stack your basil leaves on top of each other, roll them up into a tube, and cut into thin slices.
A: I don't recommend it. Reduced fat cheese has different melting characteristics, and can take longer to melt. Your garlic bread would likely burn before the cheese is fully melted.
This appetizer is best served as soon as it comes out of the broiler. However, the components can be made ahead of time, even the garlic bread. The garlic bread can be stored in an airtight zip-top bag at room temperature. The bruschetta can be stored in an airtight container in the refrigerator.
This is a delicious appetizer for showcasing summer tomatoes. Or, pair it with a salad for a light summer dinner.
For the bruschetta
- 8 roma tomatoes, seeded and diced
- 2 cloves garlic, grated
- ¼ cup basil, chiffonade
- 4 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
For the garlic bread
- 1 loaf Italian bread, sliced horizontally
- ½ cup unsalted butter, softened
- 2 tablespoon olive soil
- 1 teaspoon dried oregano
- 4 cloves garlic, grated
- 1 teaspoon kosher salt
- 1 cup shredded mozzarella cheese
- Prepare the bruschetta: in a mixing bowl, toss together the diced tomatoes, basil, garlic, olive oil and salt. Set aside.
- Turn the broiler to high.
- Spread the butter on each half of the loaf of bread. Place the halves side by side on a baking sheet and broil for 1 to 2 minutes, just until the bread is starting to toast around the edges.
- Remove the baking sheet, but leave the bread on the baking sheet.
- Spoon the bruschetta over the garlic bread in even layers. Sprinkle the cheese over both halves.
- Broil another 1 to 2 minutes, until the cheese is melted.
- Slice each loaf half into 6 pieces and transfer to a serving plate.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 244Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 480mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 6g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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