Bruschetta with tomatoes and cheese

Cherry tomatoes - 15 pcs.
French baguette - 1 pc.
Arugula - 50 g
Curd cheese - 50-70 g
Olive oil to taste
Garlic - optional
Salt to taste

Proteins 3.4 g
Fat 4.3 g
Carbohydrates 15.8 g

A recipe with step-by-step photos of making Italian bruschetta with tomatoes and cheese is described below.

Servings Per Container: 10 Servings.

Step-by-step instruction

Tomato Bruschetta is a simple and delicious Italian appetizer that is crispy toasted bread with olive oil and a spread of soft curd cheese with cherry tomatoes and fresh arugula. The French baguette slices can be pre-grated with a clove of garlic. You can dry the base of the snack in a dry frying pan or in the oven.

You can take any cheese at your discretion, but the most suitable for making bruschetta are mozzarella, ricotta, feta and feta cheese.

To make an Italian snack at home, follow the steps from the following step-by-step photo recipe.

Step 1

Take a fresh French baguette and dry it in an oven preheated to 150 degrees for 7-10 minutes. When golden brown, remove it and let cool to room temperature. When the baguette has cooled, trim off the crust on one side. Using a bread knife, cut 10 roughly equal baguette slices. To properly cut a thin French loaf, you need to hold the knife not evenly (relative to the baguette), but slightly at an angle, as shown in the photo.

Step 2

Rinse the arugula thoroughly with cold water, shave off excess liquid and set the herbs aside to dry. Using a silicone brush, apply a small amount of olive oil to one side of each piece of baguette. Then spread a thin layer of soft cheese on the untouched side of the slices. If you want to add garlic, then grate the crust of bread slices with a cut clove.

Step 3

Place the baguette slices in a dry baking dish. Place the mold in an oven preheated to 150 degrees for 3-5 minutes. After the allotted time, chop the required amount of arugula and evenly distribute the herbs on top of the cheese.

Step 4

Rinse the cherry tomatoes under running water. Then, cut each vegetable in half and carefully remove the firm base. Place 3 tomato halves on each baguette slice, lightly sprinkle with salt. Sprinkle a little olive oil on top and bake for another 3-4 minutes.