Tomato & Fontina Bruschetta {Powernap}
This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.
One of my favorite parts about summer is reaping the rewards of fresh tomatoes. I know it sounds so trivial, but I can’t stand the watery tomatoes that are in the market year round. The red beauties grown locally in June through September are infinitely more flavorful and juicy so I gorge on them all season and preserve as many as possible for winter while I’m at it. This year my tomato plant started producing little cherry tomatoes pretty early and we’ve been having a ball harvesting and eating them with just about every meal. So far I’ve made tiny slow-roasted tomatoes and a great simple dinner of pan roasted tomatoes with pasta. This latest dish came from my desire to for tasty summer appetizer to go with a summer salad.
Since I had some fresh fontina on hand I decided to make a tasty riff on bruschetta. I simply toasted some country bread with olive oil, topped it with fontina and tomatoes and popped them under the broiler. The result was this delicious easy appetizer that I ended up serving over a bed of fresh baby arugula. I can already guarantee that this crunchy, gooey bruschetta will be making an appearance again and again this summer.
Recipe
Tomato & Fontina Bruschetta
makes 6
Ingredients
| 6 | slices fresh country bread |
| 4 | tablespoons olive oil |
| 6 | thin slices fresh fontina |
| 2 | cups halved cherry tomatoes |
| 1 | pinch fresh sea salt |
Instructions
1. Preheat oven to 400F.
2. Brush the slices of bread with the olive oil and place on a cookie sheet. Bake for 8 to 10 minutes, or until very lightly golden.
3. Remove the bread from the oven and top with fontina and tomato halves. Turn the broiler to high and broil for 2 to 3 minutes, or until the cheese melts. Remove from the oven, drizzle with a tiny bit of olive oil, sprinkle with salt and serve!
Naptime Notes
Naptime Recipe Serving ideas
We served this over a salad and had some grilled chicken on the side. It would also be great served up on a big platter as a party appetizer!
Naptime Stopwatch
10 minutes prep time, 20 minutes cook time
Naptime Reviews
This is a great summer appetizer that takes advantage of summer tomatoes!
This is a great bruschetta recipe! I was unsure about the fontina cheese, since I’ve never tried before making this recipe, and ended up really liking it. I would highly recommend this recipe to my friends and family.
Thanks, Jenn! I am so glad you liked it!
Looks delicious… nyam…nyam…