By The Homestyle Family Cookbook
Baked Bruschetta with Tomato, Basil, and Fontina
6 steps
Prep:15minCook:30min
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: Wed, 16 Aug 2023 18:56:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories732.6 kcal (37%)
Total Fat52.8 g (75%)
Carbs50.5 g (19%)
Sugars7.2 g (8%)
Protein16.8 g (34%)
Sodium1975.1 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
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.
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