Baked Bruschetta with Tomato, Basil, & Fontina (Magnolia Table)

Name: Baked Bruschetta with Tomato, Basil, & Fontina (Magnolia Table)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 loaf French bread, cut on the diagonal into 1-inch-thick slices; ½ pound (2 sticks) salted butter, melted; 2 cups diced (½-inch) colorful vine-ripened tomatoes (see header note); 1 cup white balsamic vinegar; ¼ cup extra virgin olive oil; 3 garlic cloves, minced; 8 ounces Fontina cheese, grated (about 2 cups); ½ cup basil chiffonade, for garnish; 1 tablespoon flaky sea salt, for garnish

6 steps

Prep:15minCook:30min

TIP: You can toast the bread slices up to 1 day in advance. Make sure to cool them completely, then transfer them to a zip-top bag and press out all of the air before sealing it to prevent the toasts from softening. Store at room temperature. Don’t prepare the topping or top them until ready to serve.

Updated at: Sun, 15 Oct 2023 20:37:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories735 kcal (37%)

Total Fat52.8 g (75%)

Carbs51.2 g (20%)

Sugars7.6 g (8%)

Protein16.8 g (34%)

Sodium1975.5 mg (99%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 loafFrench bread

cut on the diagonal into 1-inch-thick slices

0.5 poundsalted butter

melted

2 cupsvine-ripened tomatoes

diced, 1/2-inch, colorful

1 cupwhite balsamic vinegar

¼ cupextra virgin olive oil

3garlic cloves

minced

8 ouncesfontina cheese

grated

½ cupbasil

chiffonade, for garnish

1 tablespoonflaky sea salt

for garnish

Instructions

Step 1

1. Preheat the oven to 375°F.

Step 2

2. Spread the bread slices on a baking sheet and brush both sides of each slice with melted butter. Toast in the oven until lightly browned, about 15 minutes (see Tip).

Step 3

3. Meanwhile, in a medium bowl, combine the tomatoes, vinegar, olive oil, and garlic.

Step 4

4. Pull the toasts out of the oven (leave it on) and use a fork or slotted spoon to divide the tomato mixture among the toasts, making sure to drain the liquid from the topping before putting it on the bread. Top each with a generous portion of Fontina.

Step 5

5. Return to the oven and bake until the cheese melts, 8 to 10 minutes.

Step 6

6. Garnish with the basil and flaky salt and serve.