Summery Cheesy Tomato Bruschetta

Our Bruschetta is the essence of summer. Served warm, it starts with a base of toasted bread,  covered with a square of gooey baked cheese and a tomato - garlic - balsamic topping.

Serves 4


4 Heirloom tomatoes coarsely chopped
1/2 Cup fresh basil
2 cloves of garlic
1 Tablespoon balsamic vinegar
2 Tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 loaf french bread
Balsamic glaze for drizzling


  1. Preheat oven to 400˚F. Note; the baguette can also be grilled.
  2. Slice baguette into 1/2 inch pieces and brush olive oil on both sides of each piece. Arrange the slices on a baking sheet with aluminum foil or parchment paper.
  3. When oven is heated, bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
Bruschetta Topping
  1. Dice tomatoes. Drain/remove any excess juice and transfer tomatoes to a medium bowl.
  2. Chiffonade (thinly slice the basil) and transfer sliced leaves to the bowl with tomatoes.
  3. Mince garlic and add to bowl. 
  4. Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes.
  1. Cut cheese into squares with pizza cutter.
  2. Preheat airfryer to 350. Place in airfryer and cook for 4. minutes per side or until melty in the middle. Or grill THE BIG MOO along with the bruscetta.
  3. Rest for 2 minutes


  1. Top the toasted baguettes with the cheese and the bruschetta mix, or leave the toast out and just have the bruschetta on the BIG MOO squares.
  2. Serve your BIG MOO bruschetta with a drizzle balsamic glaze.


    1 comment

    • Just bought some Big Moo at HEB. This recipe looks perfect.


    Leave a comment

    Please note, comments must be approved before they are published