Cheddar Bruschetta

Cheddar Bruschetta created by Sharon123

Here is a fine appetizer and a different take on bruschetta. It still has the tomatoes you love but adds some cheddar to make it a creamier finger food that melts in your mouth. I served it to my guests and family and they really enjoyed it. There were no leftovers so make a double batch if you have a really big crowd. Served hot from the oven makes this one you can serve any time of year. I found this recipe from Vicki Thompson in a 2009 Taste of Home Summer appetizers booklet. Makes two dozen of the French baguette size but if your French bread slices are larger it will make one dozen. Enjoy! ChefDLH

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Place bread slices on ungreased baking sheets.
  • Bake at 350 degrees Fahrenheit for 5 minutes on each side, or until toasted.
  • Meanwhile, in a small bowl, combine tomatoes, cheddar cheese, mayonnaise, parmesan cheese, dried oregano, dried basil and pepper.
  • Spread mixture over toasted bread.
  • Bake 8 to 10 minutes longer, or until bubbly.
  • Serve warm.
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RECIPE MADE WITH LOVE BY

@herbsx2
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@herbsx2
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"Here is a fine appetizer and a different take on bruschetta. It still has the tomatoes you love but adds some cheddar to make it a creamier finger food that melts in your mouth. I served it to my guests and family and they really enjoyed it. There were no leftovers so make a double batch if you have a really big crowd. Served hot from the oven makes this one you can serve any time of year. I found this recipe from Vicki Thompson in a 2009 Taste of Home Summer appetizers booklet. Makes two dozen of the French baguette size but if your French bread slices are larger it will make one dozen. Enjoy! ChefDLH"
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  1. Sharon123
    Cheddar Bruschetta Created by Sharon123
    Reply
  2. Sharon123
    This was great! I scaled the recipe down just for me. Creamy good! Thanks! Made for Everyday is a Holiday game.
    Reply
  3. herbsx2
    Here is a fine appetizer and a different take on bruschetta. It still has the tomatoes you love but adds some cheddar to make it a creamier finger food that melts in your mouth. I served it to my guests and family and they really enjoyed it. There were no leftovers so make a double batch if you have a really big crowd. Served hot from the oven makes this one you can serve any time of year. I found this recipe from Vicki Thompson in a 2009 Taste of Home Summer appetizers booklet. Makes two dozen of the French baguette size but if your French bread slices are larger it will make one dozen. Enjoy! ChefDLH
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