As we herald in summer today, I thought it only fitting to share one of my favorite summer recipes – tomato bruschetta but with a twist. Instead of the usual way of serving bruschetta: basil infused tomato mixture piled onto crispy toasts, I’ve made gooey, grilled cheese sandwiches using my delicious bruschetta mixture and adding fresh mozzarella and parmesan. Perfect as an appetizer as part of an antipasto platter or for a light lunch, these mini Bruschetta Grilled Cheese Sandwiches are quick and easy to make and will sure to become a summer favorite.Jump to Recipe
With the swath of basil I have growing and our tomato vines laden with fruit, I had to make tomato bruschetta but switch it up a little and make bite-size sandwiches with warm, melted cheese oozing from their crispy layers. I was so pleased with the results: sandwiching the bread together with the bruschetta filling and melted mozzarella held the filling in place making them infinitely less messy to eat so a person can easily use one hand to eat the sandwiches and the other to hold their glass of bubbles or other desired adult beverage. Very important to have your hand free to eat and drink at the same time.
Tomato Bruschetta Grilled Cheese Sandwiches – simple to make and even easier to eat, I can wolf these sandwiches down greedily and not feel the least bit guilty. These are pure enjoyment. Give them a go. Toodles, Lovoni xo
BRUSCHETTA GRILLED CHEESE SANDWICHES
- 3 tablespoons olive oil, plus 1 teaspoon extra
- 2 garlic cloves, minced, plus 2 cloves extra, also minced
- 12 oz vine-ripened tomatoes, diced
- 3 tablespoons chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon crushed red pepper chili flakes
- Generous pinch of sea salt and freshly ground black pepper
- 1 to 2 Italian loaves, sliced you will need 20 slices
- 8 oz ball fresh mozzarella cheese, cut into 10 slices
- 1/2 cup finely grated fresh parmesan cheese
- Combine 3 tablespoons of the oil and 2 minced cloves of garlic in a small bowl; set aside.
- Drain the tomato in a fine sieve, discarding the juice. Place the tomato into a medium bowl.
- Add basil, vinegar, remaining 1 teaspoon of oil, remaining 2 cloves of minced garlic, crushed red pepper, salt and pepper; stir to combine.
- Brush 10 slices of bread with the oil and garlic mixture. Place the slices, cut side down on a cutting board. Place a slice of mozzarella on each slice. Spoon the tomato mixture onto the mozzarella. Sprinkle the tomato mixture with parmesan. Brush the remaining 10 slices of bread with the oil mixture and place, oil side up on the parmesan. Very lightly press down to secure the sandwich.
- Heat a griddle pan or a large frying pan over medium-low heat. Cook the sandwiches in batches if you need to, for 3 to 4 minutes per side until the bread is crisp and golden and the cheese is melted. Serve warm. Makes 10 mini sandwiches.