Tomato and Two-Cheese Bruschetta

    12 min

    A wonderfully different bruschetta recipe. Sliced bread is topped with tomato, herbs, mozzarella and Emmental cheese, before being baked to perfection. Serve as finger food, an appetiser or tray passed hors d'oeuvres.

    73 people made this

    Serves: 6 

    • 1 French baguette
    • 1 tablespoon olive oil
    • 2 plum tomatoes, thinly sliced
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon garlic granules
    • 1 pinch ground white pepper
    • 225g mozzarella cheese slices
    • 175g Emmental cheese slices

    Prep:5min  ›  Cook:7min  ›  Ready in:12min 

    1. Preheat oven to 180 C / Gas 4.
    2. Slice the baguette into 1.25cm thick diagonal slices. Arrange the slices in a single layer on a baking tray. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic granules and white pepper. Cover the tomato with sliced mozzarella and Emmental. Place more basil, oregano and tomato slices on top of the cheese.
    3. Bake in the preheated oven for 7 to 10 minutes or until the cheese is bubbly.

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    Reviews & ratings
    Average global rating:

    Reviews in English (40)


    Delicious. Can be made a bit ahead of time so that they can be served hot as a starter. But so yummy we will probably also have them as a meal with salad.  -  15 Feb 2011


    This was a BIG hit at my Thanksgiving dinner! I used diced tomatoes instead of sliced, and it was still wonderful! It was the first appetizer to disappear & even my 16 month old liked it!!  -  28 Nov 2001  (Review from Allrecipes US | Canada)


    This is a great recipe. I used just the mozzerela and dried herbs and it still came out really well. Very easy and delicious!  -  02 Oct 2001  (Review from Allrecipes US | Canada)