When homemade bread comes together with cheese

The word “Bruschetta” translates as “sweet bread” and is a favorite bread topping at weddings.

I’m sure you’ve had bruschetto bread before.

But the best bruschelto in town is homemade and made with homemade cheese, a traditional Italian staple that is often made into a savory cheese sauce.

This recipe, made with a traditional Swiss-style bruscher recipe, is one of my favorite and most beloved.

Ingredients 1/2 cup fresh, peeled and diced onion, chopped 1/4 cup finely chopped garlic 1/3 cup fresh parsley, finely chopped 1 tablespoon fresh rosemary, finely sliced 1 tablespoon grated parmesan cheese 1 tablespoon feta cheese, grated 1 cup shredded mozzarella cheese, shredded 1 cup mozzese cheese, freshly grated Directions In a food processor, pulse the onion, garlic, parsley and rosemary together until finely chopped.

Add the cheese and pulse until well combined.

Add in the parmesans and pulse a few more times.

Add a few teaspoons of feta and pulse.

Now, add in the mozzones and pulse just until incorporated.

Pour the mixture into the bread bowl, and spread it out evenly, about one-third of the way around.

The cheese will spread out, but keep it at a fairly even temperature, if possible.

Cover with foil, and bake at 350 degrees for 20 minutes.

Allow to cool completely before slicing.

Notes For best results, use a fluted or ricotta-style knife.

You can also use a serrated knife or a sharpie, but be sure to be careful not to cut into the sides of the bread.

Enjoy!

This is a sponsored post.

The opinions expressed are my own.

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