Mozzarella Provolone Bruschetta

Mozzarella Provolone Bruschetta

Bruschetta (pronounced [bru’sket:ta]) is typically a crusty bread brushed with olive oil, sometimes rubbed with garlic, and topped with a variety of fresh ingredients. There are many different versions of bruschetta, depending on your taste preferences, but I’m partial to fresh, ripe tomatoes mixed with a balsamic vinegar. However, I’m always willing to try something new, so this one was a no brainer.

Mozzarella Provolone Bruschetta

This bruschetta mozzarella recipe comes from the Sargento Cheese test kitchens. You can use Sargento mozzarella cheese or the Artisan Blend like I did. If you are looking for an easy recipe with a highly impressive appearance, make this. It tastes wonderful, doesn’t require anything complicated, and looks gorgeous on a plate. Yum!

Mozzarella Provolone Bruschetta

The original recipe calls for salt, though it’s listed as optional. I did use it but wouldn’t again. I found it to be a bit too salty, so next time I will just leave it out. I believe it really has to do with the type of olive oil you are using as they vary in strength and flavor. So feel free to add salt in with the olive oil if you like.

Mozzarella Provolone Bruschetta

Slice a loaf of Italian bread in half lengthwise. Brush it with olive oil mixture, sprinkle with green onions and tomato, then top with cheese. Bake it for 5 minutes or so at 500 F. Excellent. Easy. Couldn’t be better.

Mozzarella Provolone Bruschetta

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 14 servings

Serving Size: 1 wedge

Calories per serving: 174.5

Fat per serving: 9.2 g

Mozzarella Provolone Bruschetta


  • 1 loaf Italian bread
  • 1/3 cup olive oil
  • 1 clove garlic, minced
  • 1/4 tsp. pepper
  • 2 green onions, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
  • Fresh parsley sprigs (optional)


  1. Cut bread in half lengthwise. Place cut-side up on foil-lined baking sheet. Combine oil, garlic, and pepper; brush over bread. Sprinkle with green onions, tomato and cheese.
  2. Bake in preheated 500°F oven 5 minutes or until cheese is melted and edges of bread are browned. Cut into 1-inch pieces. Garnish with parsley, if desired.

Notes from Amanda

Saturated fat: 2.9 g Unsaturated fat: 4.9 g Carbohydrates: 17.3 g Sugar: 0.3 g Fiber: 1.0 g Protein: 5.6 g Cholesterol: 8.6 mg


Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)

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11 Responses to Mozzarella Provolone Bruschetta

  1. 1
  2. 2

    This looks fabulous!

  3. 3

    I’m always interested in easy-to-prepare dishes, and this does make an impressive presentation! I particularly like your thin, elongated pieces…they look so appetizing! I find that if I use cheese in a dish, I need little to no salt.

    I wanted to let you know that you are one of my nominees (I had to select five) for the Food Stories Award For Excellence in Storytelling! For more information, check out http://foodstoriesblog.com/food-stories-award/.

  4. 4

    wow…simply wow!! those sound absolutely delicious and look gorgeous! i love the confetti of color! thanks for sharing! glad i found your blog!

  5. 5
    Sue says:

    These are honestly making me hungry! I better go to bed:)

  6. 6
    Melanie says:

    This looks delightful! YUM!

  7. 7
    patsyk says:

    I love bruschetta, this really does look pretty on the serving plate… worthy of taking to a gathering of friends to share!

  8. 8
    Katrina says:

    It does look beautiful and delicious. But me being me, I’d have to skip the scallions and use basil instead. ;)

  9. 9
    Sanjeeta KK says:

    Breakfast recipes could not get much easier, better and yummier than this one! Lovely.

  10. 10
    Calogero says:

    Provolone, bruschetta and mozzarella are wonderful!

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