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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.
I made this several weeks ago, and my husband was an instant fan! He loved the combination of flavours. I’ve made it a few times since for other people, and every time its been a hit! Thanks!
Thank you so so much for trying out the recipe! Have an awesome weekend! xT
Grill this! I did all the prep then my husband threw on the grill and it was the absolute best. I used sun dried tomato pesto, which made it more pizza-esque. That worked well since we made this for dinner. I also cooked the tomatoes beforehand in some olive oil and spices until they burst, cooled, then assembled. And we skipped the prosciutto for a meatless Monday option. Delish.
So glad you loved the recipe! Thanks so much for giving it a try! xT
Had this as an appetizer tonight. Delicious!! I love the combination of flavors, so good! I think I might also roast the tomatoes first but that pop of fresh tomato exploding in your mouth was fantastic. Definitely will be making this again and again! Thank you!
Thank you so much for trying out the recipe! I hope you loved it! xT
My favorite appetizer as I have made this delicious dish at least 5 times this summer. It doesn’t hurt that I’m able to buy heirloom cherry tomatoes and artisan 5 grain sour dough bread now at our local farmer’s market!! Thanks for a true go to gem!!
Sounds amazing with all of your yummy farmer’s market ingredients! xT
I was disappointed in this recipe. The many layers of flavors overwhelmed the fresh tomatoes. There is, IMO, no need to add extra garlic to the cheese mixture. Also, the proscuitto is already so salty that adding salt to the cheese mixture was competely unnecessary and impossible to correct. The drizzle of honey seemed a strange element in this dish. This is also extremely messy to eat, in case one wanted to pick it up as finger food.
Hey Mary, I’m sorry you didn’t enjoy this recipe! Thank you so much for the feedback, I appreciate it! xT
Two questions. Do you think this would work on smaller individual slices of bread. And do you think it would still be good if served at room temperature?
Loved the flavors…I think you add the honey after baking (I think you do this in the video of the recipe) and that makes more sense. I added it before and the honey burned in the oven. But VERY delicious and I will make over and over again. Thanks!
Hi Megan,
Happy Friday!!🍉🥭 I love to hear that this recipe was a winner, thanks for making it and sharing your comment! xT
I’ve made this recipe twice now and my husband has raved about it both times! A lovely combination of flavours. It has gone into my recipe book, and cant wait to make it as a starter for friends soon.
Hi Helen,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx
Made this for lunch today! (We used gouda as that is what we had on hand) fantastic! Definitely keeping this in the lunch rotation.
Thanks so much for trying this recipe Claire!! I love to hear that it was a winner and appreciate you making it! xx
This was a winner with our entire family! Really versatile too.
Love to hear this Jen!! Thanks so much for making this recipe and sharing your feedback! xT
Made this last night and it was a huge hit with the entire family. Matter of fact they are asking for it for breakfast
Hi LuAnn,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend:)
Looks yummy. I want to make this tomorrow for family. Is it okay to prep in advance and then bake when they get here or will that make it soggy? Thanks.
Hi Karen,
These should be fine for you to prep in advance and then bake when you are ready to serve! I hope this recipe turns out well for you, let me know if you give it a try! xx
I think this looks fantastic and can’t wait to try it!
Thanks so much Carol!! I hope you love this recipe! xx
What would you think of the idea of roasting the tomatoes separately and then adding them to the bruschetta before popping them in the oven? I think the tomatoes look a little unwieldy and might have more flavor if you roasted them first??
Hi Laura,
Sure, I don’t see why that wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it! xx
This is going on my table tonight! Can’t wait!
I hope you love the recipe Teresa!!