Bruschetta with Tomatoes and Wisconsin Provolone


  • 16 homemade or purchased bruschetta canape bases* (see below)
  • 1/2 cup shredded Wisconsin Provolone cheese
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. minced garlic
  • 2 Tbsp. finely chopped parsley
  • 1 Tbsp. finely chopped fresh basil
  • 1 tsp. dried oregano
  • 1 tsp. red wine vinegar or Balsamic vinegar
  • 1/2 cups peeled, finely chopped ripe tomatoes

  • Directions

    *1. For the bruschetta bases, preheat oven to 325°.

    2. Arrange 16 bread slices from a long baguette, about 1/2 inch thick, on a baking sheet.

    3. Bake until toasted, about 6 minutes per side.

    4. Smear one side of slices with cut garlic clove and brush with olive oil.

    5. Set aside.

    *1. OR, purchase the bruschetta toasts at an Italian deli, the specialty or deli section of your supermarket.

    2. Set aside.

    1. In a bowl, mix the Wisconsin Provolone, olive oil, garlic, parsley, basil, oregano and vinegar.

    2. Marinate mixture for 1/2 hour.

    3. Add tomatoes and mix.

    4. Top each bruschetta toast with about 1 Tbsp. of the tomato-cheese mixture. (Some people like to let the bruschetta sit long enough for the toasts to absorb some of the juices.)