The Cheese On Bruschetta: A Tasty Mystery Solved

Bruschetta is a traditional Italian appetiser made with tomatoes, basil, balsamic vinegar glaze, olive oil, and cheese, served on large slices of Italian or sourdough bread. While there are many variations of the dish, the most popular type of cheese used in bruschetta is mozzarella. However, other types of cheese such as burrata, parmesan, goat cheese, feta, and cream cheese are also used.

Mozzarella

When making mozzarella bruschetta, it is important to use fresh, high-quality ingredients. This includes fresh mozzarella, ripe tomatoes, and artisanal bread. Additionally, it is recommended to remove the seeds from the tomatoes to prevent the bruschetta from becoming runny. To enhance the flavour of the olive oil, it can be infused with garlic before toasting the bread.

Provolone

When making bruschetta with provolone, it is important to use fresh, high-quality ingredients. This includes ripe, in-season tomatoes, fresh basil, and good-quality olive oil. The bread should also be fresh and preferably artisanal, as this will provide the best texture and taste.

To make bruschetta with provolone, start by preheating your oven to 350-500°F (175-260°C). Slice a baguette into 1/2-inch thick diagonal slices and arrange them in a single layer on a baking sheet. Brush both sides of each slice with olive oil. Then, place tomato slices and a sprinkling of basil on the bread slices. You can also add other ingredients such as oregano, garlic powder, and white pepper.

Cover the tomato slices with a mix of provolone and mozzarella cheese. You can also add more basil and tomato slices on top of the cheese. Bake in the oven until the cheese is bubbly, which should take about 7 to 10 minutes.

You can serve bruschetta with a variety of dishes, such as salads, soups, pasta, grilled or roasted meats, and vegetable medleys. It is a versatile appetizer that can be customised to your taste preferences.

Goat's Cheese

Bruschetta is a traditional Italian appetiser made of tomatoes, basil, balsamic vinegar glaze, olive oil, and cheese, served over large slices of Italian or sourdough bread. While there are many types of cheese that can be used in bruschetta, goat's cheese is a popular option.

Ingredients:

• 1 Baguette, sliced into 1/2-inch thick pieces
• 2-3 tablespoons of extra virgin olive oil
• 1-2 garlic cloves
• 1 pint of cherry tomatoes, cut into quarters
• 2-3 tablespoons of basil leaves, chopped into ribbons
• 1 small shallot, finely minced
• Kosher salt and black pepper to taste
• 4 ounces of mild goat cheese
• Balsamic vinegar glaze

Method:

• Grill the bread: Oil both sides of the baguette slices and grill on high heat until slightly charred. While still warm, rub a garlic clove on one side of the grilled baguette slices.
• Prepare the bruschetta mix: In a medium bowl, add the sliced cherry tomatoes, minced shallot, chopped basil, olive oil, salt, and pepper. Taste the mix and adjust the seasoning as needed.
• Spread the goat cheese: Spread 1-2 tablespoons of softened goat cheese on the garlic side of each grilled baguette slice.
• Top and serve: Spoon the tomato mixture onto the bread, add a drizzle of balsamic glaze, and serve.

You can prepare the tomato mixture up to a day in advance and store it in an airtight container in the fridge. Bruschetta is best served fresh, as it doesn't keep well after it's been assembled. However, you can grill the baguette a few hours before serving and store it in a sealed bag.

Parmesan

When making bruschetta with Parmesan, it is important to use freshly grated Parmesan cheese rather than pre-packaged grated cheese to enhance the flavour. The bread, ideally a sturdy loaf of Italian bread such as ciabatta, should be toasted or grilled to create a warm base for the toppings. The tomato mixture can be made a few hours in advance and left to sit, allowing the flavours to develop further. However, it is important to only add the cheese to the toasted bread right before serving to prevent it from becoming soggy.

Some variations of the recipe include a balsamic glaze, which adds another layer of flavour to the dish. Additionally, bruschetta with Parmesan can be modified to include other toppings such as roasted bell peppers, olives, or cured meats. This adaptability makes bruschetta with Parmesan a versatile and elegant appetizer, perfect for dinner parties or as a snack.

Feta

To make bruschetta with feta, you will need:

• Ciabatta or French bread, sliced into 1/4-inch to 1-inch thick slices
• Extra virgin olive oil
• Garlic cloves, raw or minced
• Ripe, fresh tomatoes, such as Roma or cherry tomatoes
• Feta cheese, crumbled or firm Greek feta
• Fresh basil, chopped or thinly sliced into ribbons
• Balsamic glaze (optional)

First, brush both sides of the bread slices with olive oil and toast them in the oven until lightly browned. Then, rub a raw garlic clove over each slice of bread for a gorgeous background flavour. Next, mix the tomatoes, onion, basil, and feta in a bowl, seasoning with salt and pepper to taste. You can also add a little olive oil to this mixture. Spoon the mixture onto the bread slices and, if desired, drizzle with balsamic glaze. Finally, serve warm or cold and enjoy!

Frequently asked questions