Best Cheeses For A Bruschetta: Mozzarella, Parmesan, And More!

Bruschetta is a traditional Italian appetiser that can be served in a variety of ways. While the classic combination of tomato, basil, and mozzarella is a popular choice, there are several other types of cheese that go well with bruschetta. These include goat cheese, feta, ricotta, Parmesan, and provolone.

Mozzarella, tomato, and basil

When making bruschetta with mozzarella, it is best to use fresh mozzarella cheese. You can use fresh mozzarella pearls or dice a block of mozzarella into small pieces. Using fresh mozzarella will ensure that you get the ideal creamy, firm texture and flavour for your bruschetta.

Similarly, it is best to use fresh tomatoes rather than store-bought ones as they can be a game-changer. Regular or Roma tomatoes are preferred over cherry tomatoes or grape tomatoes for bruschetta. Fresh basil is also recommended as it makes a big difference in taste.

To make bruschetta, start by preheating your oven to 400°F. Brush extra virgin olive oil on both sides of the bread slices and toast them until golden brown, flipping halfway through. While the bread is toasting, dice your tomatoes and slice or chop the basil leaves into thin ribbons. In a large bowl, toss the basil and tomatoes with extra virgin olive oil, salt, and pepper. Mix thoroughly. Take your toasted bread slices and rub garlic cloves directly over the surface of each slice. Break up the mozzarella with your hands, if necessary, and spoon the bruschetta mixture and mozzarella on top of the warm bread slices. You can also drizzle balsamic vinegar glaze and sprinkle grated Romano cheese on top.

Parmesan, onion, and balsamic vinegar

For the bread, use a crusty Italian loaf, sliced diagonally into 24 slices. Brush both sides of each slice with olive oil and toast in the oven until golden brown. You can also rub garlic cloves directly onto the toasted bread for extra flavour.

For the topping, combine diced tomatoes, chopped onions, balsamic vinegar, olive oil, salt, pepper, and grated Parmesan cheese. Mix well and spoon evenly onto each slice of toast. The balsamic vinegar will add a tangy, sweet flavour to the topping. You can also add chopped fresh basil to this mixture for extra freshness.

If you want to include more ingredients, you could add some mozzarella cheese to the topping. This will give your bruschetta a creamy texture and a salty flavour. To make your bruschetta even more substantial, add larger toppings like grilled chicken strips or sautéed mushrooms.

Finally, serve your Parmesan, onion, and balsamic vinegar bruschetta with a light meal or as an appetizer. It goes well with wine, fresh fruits, chilled beverages, salads, or soups.

Goat's cheese and balsamic glaze

Goats Cheese and Balsamic Glaze Bruschetta

Ingredients

• French baguette
• Goat's cheese
• Balsamic glaze
• Tomatoes
• Olive oil
• Salt
• Pepper
• Garlic
• Onion (optional)
• Basil (optional)

Method

First, slice the baguette into pieces about 1/2 an inch thick. Drizzle with olive oil and season with salt and pepper. Toast in the oven until golden.

For the topping, combine chopped tomatoes, minced garlic, olive oil, salt, and pepper in a bowl. If you like, add some chopped basil and/or onion to the mixture.

Spread each slice of baguette with goat's cheese, then top with a spoonful of the tomato mixture. Finish with a drizzle of balsamic glaze.

Tips

This recipe is a great, easy appetizer for a party or casual get-together. It can be served as a side with soup or salad for a tasty lunch.

If you're only making bruschetta for one, you can make the baguette slices and topping in advance and store them separately in the fridge for a few days. Then, all you need to do is assemble and serve!

You can also make your own balsamic glaze by boiling balsamic vinegar and then simmering until it reduces by about a third. It should be thick enough to coat a spoon.

Enjoy!

Cream cheese and feta

Bruschetta with Cream Cheese and Feta

Ingredients

• 1 cup fresh grape or cherry tomatoes, diced
• 12 oz baguette bread or 12 crostini
• 4 oz cream cheese
• 1/4 tsp onion powder
• 1-2 tbsp cream or heavy cream
• 1-2 garlic cloves, peeled and minced
• Salt to taste
• 6-8 fresh basil leaves, chopped, plus some for garnish
• 2-3 tbsp balsamic glaze

Method

• Add the diced tomatoes to a medium-sized bowl. If too much liquid accumulates, drain the juice to prevent the bread from becoming soggy.
• Add the garlic cloves and salt to the tomatoes and let the mixture stand while completing the remaining steps.
• In a separate bowl, combine the cream cheese, cream, and onion powder. Mix until well combined and set aside.
• Stack the basil leaves, roll them from the stem side, then cut from one of the round ends to create basil ribbons. Set aside.
• Cut the baguette into 1-inch thick pieces. Toast the bread in a toaster oven or conventional oven at 375°F for about 10 minutes or until browned.
• Spread about 1 tablespoon of the cream cheese mixture on each piece of bread.
• Add about 1 tablespoon of the tomato mixture on top of the cream cheese.
• Place one or two basil ribbons on each bruschetta piece.
• Drizzle 1/2 teaspoon of balsamic glaze on top of each bruschetta piece.
• Serve immediately.

Tips

• Use grape or cherry tomatoes if possible as they are sweeter, but any type of tomato will work.
• If you don't have baguette bread or time to toast it, use crostini instead.
• If you don't have balsamic glaze, you can make it by boiling balsamic vinegar until it reduces, which takes about 5-10 minutes.
• You can substitute mascarpone cheese for cream cheese.
• If you don't have heavy cream, you can use light cream or half-and-half.
• If fresh basil is unavailable, sprinkle dried basil on top.
• To save time, you can choose not to toast the bread, but it is recommended if the bread isn't fresh.

Provolone and oregano

Ingredients

• 1 baguette
• 2 roma tomatoes
• 1 tbsp fresh oregano
• 1 tsp garlic powder
• 1 pinch ground white pepper
• 1 8-ounce package of sliced provolone cheese
• Olive oil
• Salt and pepper to taste

Method

Preheat your oven to 350°F. 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.

Slice the tomatoes and sprinkle them with salt and pepper. Place the tomato slices on the bread slices, followed by a sprinkling of oregano. Cover the tomatoes with provolone cheese and place more oregano on top.

Bake in the oven for 7 to 10 minutes, until the cheese is bubbly.

Tips

• For a more robust, earthy flavour, replace basil with fresh oregano leaves in your bruschetta.
• If you're using dried oregano, use it sparingly as its flavour is more concentrated.
• To make your bruschetta extra special, try adding some creative twists such as olives, capers, or prosciutto.
• Don't overload the bread with toppings, as this can make the bruschetta soggy and difficult to eat.
• Always toast the bread to add crunch and help it hold up against the juicy tomato mixture.
• Use ripe, in-season tomatoes for the best flavour.
• Don't forget to season each layer, including the bread if you're oiling it.

Frequently asked questions