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Tomato + Fontina Bruschetta Featured in Where Women Cook

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PHOTO: WWCook + Paige Hermreck

mediterranean hors d’oeuvres

FEATURED IN WHERE WOMEN COOK  *  RECIPE BY KELSEY BANFIELD

We love supporting our local farmers and grocers all year round, but summer is particularly exciting with the beautiful array of vibrant fruits and vegetables that are available. Add fresh tomatos and a crunchy baguette to your list of things to pick up at the next farmer’s market so that you can enjoy this Italian appetizer.

Tomato + Fontina Bruschetta
 
Author:
Ingredients
  • 6 slices fresh country bread
  • 4 Tbsp olive oil
  • 6 thin slices fresh fontina
  • 2 cups halved cherry tomatoes
  • 1 pinch fresh sea salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Brush bread slices with olive oil and place on a cookie sheet. Bake for 8-10 minutes, or until very lightly golden.
  3. Remove bread from oven and top with fontina and tomato halves.
  4. Turn broiler to high and broil for 2-3 minutes, or until cheese melts.
  5. Remove from oven, drizzle with a tiny bit of olive oil, sprinkle with salt, and serve!

Tomato + Fontina Bruschetta Cheese

PHOTO: WWCook + Paige Hermreck

Tip

Always have the big box of kosher salt handy. It goes in just about every dish and, in a pinch, it can put out a fire.

Tomato + Fontina Bruschetta Finished

PHOTO: WWCook + Paige Hermreck


Ogden, UT

Where Women Cook explores the heart of the home, the kitchen, through the stories of women who are passionate about food. This quarterly magazine shares the delicious recipes, beautiful kitchen decor, entertaining ideas, and inspirational journeys of extraordinary women.
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