Best Cheeses To Top Off Bruschetta

Bruschetta is a classic Italian appetiser, and there are many different ways to make it. The base is usually a slice of baguette, toasted until crispy and golden brown, and brushed with olive oil. The toppings typically include tomatoes, onion, basil, and garlic, but the key question is: what cheese goes on bruschetta?

Mozzarella is a popular choice, and you can also add provolone, parmesan, or a mix of the two. For a more indulgent option, try a creamy three-cheese bruschetta with layers of cream cheese, goat cheese, and Parmesan.

Mozzarella and Provolone

Ingredients:

• 1 tablespoon olive oil
• 2 Roma (plum) tomatoes, thinly sliced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon garlic powder
• 1 pinch ground white pepper
• 8 ounces of sliced mozzarella cheese
• 6 ounces of sliced provolone cheese
• 1 baguette

Instructions:

Preheat your oven to 350 degrees Fahrenheit. Slice the baguette into 1/2-inch-thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with olive oil.

Next, prepare the topping by combining the tomatoes, basil, oregano, and seasonings in a bowl. Sprinkle the tomato mixture with garlic powder and white pepper. Then, layer the mozzarella and provolone slices on top. You can also sprinkle on more basil and oregano, if desired.

Place the baguette slices in the preheated oven and bake until the cheese is bubbly, which should take around 7 to 10 minutes.

Tips:

• To enhance the flavour, you can infuse the olive oil with garlic and then toast the baguette slices in it.
• To prevent your bruschetta from becoming too runny, remove the seeds from the tomatoes by cutting them in half and scooping out the liquid and seeds with a spoon.
• For an extra punch of flavour, drizzle balsamic glaze over the bruschetta before serving.

Parmesan, Cream Cheese and Goat Cheese

Parmesan Bruschetta

A popular variation of the classic bruschetta, Parmesan Bruschetta is an easy and fresh appetiser with a quick preparation time. The dish consists of freshly diced tomatoes mixed with garlic, balsamic vinegar, basil, and shredded Parmesan cheese served on toasted baguette slices. You can use any variety of tomatoes, although Roma tomatoes are a popular choice for their flavour and colour. To prepare, mix the tomatoes, garlic, basil leaves, balsamic vinegar, salt, and pepper in a bowl. Spoon this mixture onto toasted baguette slices, sprinkle with shredded Parmesan, and garnish with extra basil. You can also drizzle the slices with additional balsamic vinegar for enhanced flavour.

Cream Cheese Bruschetta

For a creamy twist on the traditional bruschetta, cream cheese can be used as a spread. This variation typically involves spreading reduced-fat cream cheese on slices of French bread, which are then broiled until golden brown. The cream cheese layer is then topped with a mixture of chopped tomatoes, green onions, and ripe olives, creating a savoury and flavourful appetiser. This unique take on bruschetta offers a creamy texture and rich flavour that complements the other ingredients.

Goat Cheese Bruschetta

Goat cheese bruschetta is a delightful appetiser that combines the tanginess of goat cheese with the freshness of tomatoes and basil. To prepare, mix diced tomatoes, crushed garlic, basil, olive oil, balsamic vinegar, salt, and pepper in a bowl. Spread softened goat cheese on toasted baguette slices, creating a small well in the centre to help contain the toppings. Top the goat cheese with a generous spoonful of the tomato mixture and finish with a sprinkling of freshly grated Parmesan cheese. This combination of flavours and textures makes goat cheese bruschetta a unique and tasty variation.

Monterey Jack, Colby Jack, Cheddar, or Italian/Mexican blends

While bruschetta is traditionally made with Italian flavours, there are many variations on the classic recipe that incorporate different types of cheese, including Monterey Jack, Colby Jack, Cheddar, or Italian/Mexican blends.

Monterey Jack

Monterey Jack is a semi-soft American cheese made from pasteurised milk. It has a mild flavour and can be used as a topping to be melted on bruschetta. When making bruschetta with Monterey Jack, follow a similar process to a traditional bruschetta recipe, but substitute the cheese with Monterey Jack.

Colby Jack

Colby Jack, or Cojack, is an American marble cheese made from a combination of Colby and Monterey Jack cheeses. It has a mild to mellow flavour and is semi-hard in texture. Like Monterey Jack, Colby Jack melts well and can be used as a topping for bruschetta. To make bruschetta with Colby Jack, simply substitute the cheese in your favourite bruschetta recipe with Colby Jack.

Cheddar

Cheddar cheese is a popular choice for bruschetta as it has a strong, sharp flavour that can stand up to the other ingredients. When making bruschetta with cheddar, follow a traditional bruschetta recipe but substitute the cheese with cheddar.

Italian/Mexican Blends

For a twist on the traditional Italian flavours of bruschetta, you can use Italian or Mexican blends of cheese. For an Italian blend, you might combine mozzarella and provolone cheeses, while a Mexican blend might include Monterey Jack, cheddar, or other spicy cheeses. These blends can be used as a topping or mixed into the bruschetta topping for a more cohesive flavour.

Feta or Mozzarella

Feta Cheese

Feta cheese is a Greek-style cheese that is known for its salty, tangy, and crumbly characteristics. When used in bruschetta, feta adds a savoury and irresistible flavour that pairs perfectly with the other classic ingredients such as tomatoes, basil, and garlic. The slight saltiness of feta means you may not need to add additional salt to your bruschetta, allowing the natural flavours of the ingredients to shine through. Feta also provides a nice contrast in texture to the toasted baguette slices, adding a bit of creaminess without overwhelming the other flavours.

Mozzarella Cheese

On the other hand, mozzarella is a classic choice for bruschetta, offering a creamy and firm texture with a milder flavour. Fresh mozzarella cheese is the key to a great bruschetta, whether you use mozzarella pearls or dice the cheese into small pieces yourself. This cheese melts beautifully on the warm, toasted bread, creating a delightful contrast of temperatures and textures. Mozzarella also has a more subtle flavour, allowing the taste of fresh tomatoes, basil, and balsamic vinegar to take centre stage.

So, which cheese should you choose for your bruschetta? Ultimately, it depends on your personal preference. Feta cheese will give your bruschetta a tangy and salty kick, while mozzarella provides a milder, creamier flavour and texture. Both cheeses are versatile and can be paired with a variety of ingredients to create unique and delicious bruschetta combinations. Why not experiment with both and see which one your taste buds prefer? Bon appétit!

Mozzarella and Parmesan

Classic Bruschetta with Mozzarella and Parmesan

Ingredients:

• Fresh baguette
• Olive oil
• Garlic
• Roma tomatoes
• Basil
• Onion (optional)
• Mozzarella cheese
• Parmesan cheese
• Balsamic glaze

Directions:

• Heat olive oil and minced garlic over medium/low heat until the garlic softens.
• Chop the tomatoes, onion, basil, and mozzarella, and combine them in a bowl with salt and pepper to taste.
• Add the garlic and olive oil to the bowl and mix.
• Slice the baguette and toast the slices in the remaining garlic-infused olive oil until golden brown.
• Top the toasted baguette slices with the tomato mixture and drizzle with balsamic glaze.

Three-Cheese Bruschetta with Cream Cheese

For a more indulgent option, try this bruschetta recipe that includes cream cheese and Parmesan, along with mozzarella:

Ingredients:

• Baguette
• Cream cheese
• Goat cheese (or feta)
• Parmesan cheese
• Garlic
• Roma tomatoes
• Olive oil
• Balsamic vinegar
• Basil
• Salt and pepper

Directions:

• Preheat the oven to 400 degrees F.
• Combine softened cream cheese, goat cheese, and Parmesan in a bowl and set aside.
• In a separate bowl, mix diced tomatoes, minced garlic, olive oil, balsamic vinegar, and chopped basil. Season with salt and pepper to taste.
• Slice the baguette and arrange the slices on a baking sheet. Toast in the oven for 5-7 minutes, until lightly browned.
• Spread the cheese mixture on the cooled baguette slices, then top with spoonfuls of the tomato mixture.
• Drizzle with balsamic glaze if desired.

Customisation Tips:

• To prevent your bruschetta from becoming too runny, remove the seeds and liquid from the tomatoes before chopping them.
• For an extra punch of flavour, infuse your olive oil with garlic by heating it over medium/low heat.
• If you're short on time, you can buy small mozzarella pearls instead of dicing a large ball of fresh mozzarella.
• For a healthier option, swap out the mayonnaise in the recipe for Greek yoghurt.

Frequently asked questions