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:
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
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.
- 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
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- 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.