Provolone Bruschetta

Provolone Bruschetta


  • 1 tablespoon red onion, finely diced
  • 1/4 cup yellow pepper, diced
  • 1 cup tomato, diced
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
  • 12-inch thin baguette, cut into 16 slices
  • 1-2 tablespoons olive oil
  • 1/3 cup prepared pesto
  • 1 cup (4 ounces) Wisconsin provolone cheese, shredded
  • Italian seasoning, to taste


  1. Heat broiler.
  2. In medium bowl, combine onion, yellow pepper, tomato, and vinegar. Season with salt and pepper; set aside.
  3. Meanwhile, line baking sheet with foil. Brush both sides of baguette slices lightly with oil.
  4. Broil about 6-inches from heating element for 1 to 2 minutes per side, until lightly toasted.
  5. Remove from oven. Spread each slice with teaspoon of pesto. Top each with about a tablespoon of bruschetta mi.
  6. Divide cheese among slices and sprinkle with Italian seasoning.
  7. Broil for 1 to 3 minutes until cheese is melted and just starting to brown in spots.

Servings: 16 pieces

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin -