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Baked Gruyère Tomato Bruschetta. The summer appetizer we all need, it’s quick, easy, and most importantly – incredibly delicious! Fresh sourdough baguette with basil pesto, melty-sweet Gruyère cheese, cherry tomatoes, prosciutto + honey, thyme, and garlic. All baked until the baguette is toasted, the cheese melted, and the tomatoes burst. Make this quickly in the oven or on the grill. It’s my go-to appetizer for summer.
Some recipes are just a little more special than others, and today’s recipe feels (and is) one of them. I can’t help but be overly excited about this summer bruschetta.
I’ve been saying this all month long, but the long days of summer are meant to be enjoyed outside and not so much in the kitchen. For most of us, this means we’re looking for very simple recipes.
Monday’s recipe was a super fast pasta dinner. Yesterday, I shared my favorite no-bake peanut butter bars. And today, we have an appetizer that’s ready to be served in under 25 minutes. I am on a roll!
Alrighty, so this recipe is pretty straightforward. The inspo came mainly from wanting to use the herbs and tomatoes I had on my counter at the time.
The Gruyère cheese is the secret, especially with a light drizzle of honey and those juicy tomatoes piled on top. Totally delicious.
These are the process details
Step 1: slice the baguette
Using a bread knife, slice the baguette in half, then into 4 pieces. You could also slice the baguette into small, individual pieces of bread, but I love the ease of the larger pieces.
Step 2: add the toppings
I layer the baguette like this, basil pesto, then add all the Gruyère cheese. You could also use a mix of Gruyère and Gouda, which I found equally delicious.
Next, take the garlic and mix it together with the thyme and a pinch of chili flakes. Sprinkle this over the cheese. Drizzle the cheese with honey. Add the tomatoes, then drape the prosciutto over the tomatoes.
Step 3: bake!
Bake the bruschetta for about 10 minutes, until the cheese is very melty and the tomatoes have burst.
Step 4: garnish and enjoy
I love to finish the bruschetta with fresh basil and extra honey, plus sea salt.
Then slice and serve.
In my mind, this is the picture-perfect summer recipe. So you can be sure I’ll be making it on repeat over the next few months! And most definitely for the 4th of July, which is less than two weeks away!
It’s going to be fun to share it with everyone! Can’t wait to hopefully see you all making this soon!
Looking for other appetizer recipes? Here are a few ideas:
Caprese Garlic Bread with Crispy Prosciutto
Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette
Charred Baby Bell Peppers with Burrata
Charred Peppers with Marinated Feta and Tzatziki
Lastly, if you make this Baked Gruyère Tomato Bruschetta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Gruyère Tomato Bruschetta
Servings: 8
Calories Per Serving: 369 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 baguette, halved, then cut into 4
- 1/4 cup basil pesto
- 1 pound shredded Gruyere, Gouda, or a mix of both
- 1 tablespoon chopped fresh thyme or rosemary
- 4 cloves garlic, grated
- sea salt, black pepper, and chili flakes
- 2 teaspoons honey
- 1 cup cherry tomatoes
- 3 ounces prosciutto, torn
- olive oil, for drizzling
- fresh basil, for serving
Instructions
- 1. Preheat the oven or grill to 425° F.2. Arrange the baguette halves on a baking sheet. Spread evenly with pesto, then add the cheese. Mix the garlic, thyme/rosemary, and chili flakes with your fingers, then sprinkle over the cheese. Drizzle with honey. Add the tomatoes, then drape the prosciutto over the tomatoes. Drizzle everything with olive oil. 3. Bake for 10 minutes, until the cheese is bubbly. Top with fresh basil. EAT and enjoy with extra honey, sea salt, and pepper.
Delicious and bursting with flavor! I had all the ingredients on hand for a quick and fantastic Father’s Day lunch! My husband couldn’t be more pleased! Thank you Teighan!!
Hey Jeanne,
Happy Sunday! Love to hear that this recipe turned out well for you, thanks so much for trying it and your comment! Xx
We made this last night to “test” it for our annual summer dinner party in July. It was a total flavor bomb. Excellent. That being said, there were some unclear elements to your instructions that I’d really like clarification on…
What size baguette are you using? I bought two different sizes (one was a 1 lb. baguette and the other was about 1/2 lb.). I ended up using the 1/2 lb. one, with half the cheese you recommended, piled on a ton of it and still had leftover cheese. However, when I used half the amount of prosciutto, it seemed about right. Also, I make my own pesto and used that. I had a little less than a 1/4 cup, spread it liberally on the bread and sill had a little leftover.
Another small issue I had was with the mixture of the grated garlic, rosemary, thyme and pepper flakes. After mixing it with my fingers, it was very clumpy, so sprinkling it wasn’t really possible. I ended up with clumps scattered. Mind you, it didn’t take away from anything, but I have thought about how I could do it differently.
All in all, it was fabulous and for sure, it will be included as an appie for our party. Thank you for your inspiration. Your recipes are always ones I know will be delicious, and worth the bagillion calories. 😉
Hey Kate,
Thanks so much for making this recipe and your feedback! I’m so glad to hear it was enjoyed!! I would say my baguette was 1lb. I think this recipe is great because you can really use as much or as little of each topping that you like:) For the herb mixture, I think it’s the garlic that made it a little clumpy, I just spread it out as best I can with my fingers. Did you see the video on this page as well? You might also find that helpful! I hope this helps! Thanks again:) xT
I’ve made this several time. One of my favorites of your recipes! Thanks!
Hey Amy,
Happy Friday!! I appreciate you making this recipe so often and your feedback, so glad to hear it always turns out nicely for you! Xx
So easy and delicious
Thank you Monica! xT
My favorite appetizer which I have served often to rave reviews. I’m making it again tonight while I still have some cherry tomatoes. Thanks for this wonderful recipe!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
I made this with a group of ladies at a dinner party where we made all the meal components together. This was so much fun to make. We also made our basil pesto from scratch. AND it was a HUGE hit. We may have said this would have been sufficient for the entire meal and couldn’t get enough. Ha! Thank you for sharing this recipe!
Awesome!! Love to hear that this recipe was enjoyed! Have a great week! xT
This was a big hit with the most discerning of taste buds! Very tasty and popular gathering addition. The honey drizzle tops it off deliciously.
Thank you for giving this recipe a try! I’m so glad you enjoyed it! xT