Bruschettas with tomatoes and creamy cheeses

Recipe for Bruschettas with tomatoes and creamy cheeses

Hello! We are going to prepare some incredible bruschettas that combine the freshness of tomato with an irresistible creamy mixture. It's a appetizer perfect where the secret lies in that special sauce that brings all the flavors together on the toasted bread crispy. I assure you that in a few minutes you'll have a bite worth sharing.

Preparation time

To organize ourselves well, here is the breakdown of the times. It's a quick recipe, but that doesn't mean we should rush; the key is in the detail of the toasting and mixing.

• Preparation: 15 minutes
• Cooking: 5 minutes
• Total: 20 minutes
• Servings: 4 to 6 people
• Difficulty: Easy

Ingredients

To achieve that balance between crispy and soft, we need to respect these proportions. The creamy base is what differentiates this version from drier ones.

For the creamy mixture

• 1/2 cup natural yogurt (unsweetened)
• 1/2 cup heavy cream (whipping cream)
• 4 large tablespoons of mayonnaise
• 1 sachet of chicken broth powder («»little hen'' type)
• 1/4 teaspoon ground black pepper
• 1/2 cup of crushed fresh basil

For assembly

• 1 loaf of French bread or baguette (about 250 grams)
• 1 cup of tomato (red and firm)
• 1 pound of mozzarella cheese (sliced)
• 1 pound of prosciutto (thin cured ham)
• Garlic (optional, for rubbing)
• Olive oil (for drizzling)

Substitution options: If you can't find prosciutto, you can use serrano ham of good quality, although the flavor will be a bit saltier. If you don't have chicken broth powder, you can substitute it with a generous pinch of celery salt and onion powder to add depth, although the flavor profile will change slightly. If you're looking for more ideas for dairy-based appetizers, I suggest checking out how we make the cheese and bacon spheres, which use similar mixing principles.

Utensils we will use

We don't need sophisticated equipment, but we do need tools that make our work easier and ensure hygiene and precise cutting.

• Cutting board (stable and clean)
• Chef's knife (well-sharpened so as not to crush the tomato)
• Serrated knife (essential for cutting bread without tearing it)
• Medium bowl (for the creamy mixture)
• Manual whisk or large spoon
• Large frying pan, griddle or baking tray (depending on how you decide to toast)
• Plate or serving board

Preparation

We are going to build this dish in stages. The order is important so that the bread does not get soggy prematurely and maintains its texture of toasted bread perfect.

1. Preparation of the creamy sauce

1. Dairy mix: In a medium bowl, pour half a cup of plain yogurt and half a cup of heavy cream. Whisk gently with a whisk or spoon until combined.
2. Seasoning: Add 4 tablespoons of mayonnaise, the packet of powdered chicken broth, and a quarter teaspoon of black pepper.
3. Incorporation of aromas: Add half a cup of basil fresh crushed. Mix with enveloping movements until a homogeneous and aromatic cream is obtained. Reserve this mixture in the refrigerator while we continue with the rest; the cold will help it thicken.

2. Preparing the fresh ingredients

1. Tomato cutting: Wash the tomatoes well and dry them. Cut them into small cubes (brunoise), approximately half a centimeter. It is vital that the tomato is firm so that it does not release too much water. If you have leftover tomato, you could use it for a cold pasta with tomatoes the next day.
2. Cheese and ham preparation: Have the slices of mozzarella cheese and prosciutto ready, separating them carefully so they don't break when assembling.

3. Toasting the bread

1. Bread cutting: With a serrated knife, cut the French bread loaf into diagonal slices about 2 centimeters thick. This increases the surface area for placing ingredients.
2. Toasting: You can do this in a pan or in the oven. If using a pan, heat it over medium heat and place the slices until golden and crispy (about 2-3 minutes per side). If using an oven, preheat it to 200°C and bake the slices on a tray for 5 minutes.
3. Garlic touch (Tip): As soon as you remove the bread from the heat, if you like an intense flavor, very gently rub a clove of garlic peeled garlic over the rough surface of the bread. The heat will cause the garlic to melt slightly.

4. Final Assembly

1. Creamy base: Take a slice of toasted bread and spread a generous portion of the reserved yogurt and cream mixture.
2. Layers of flavor: Place a moderate amount of the tomato cubes on top, followed by a slice of mozzarella cheese folded artistically.
3. Crowning: Finish by placing a slice of prosciutto on top, giving it volume (do not flatten it, let it fall loosely).

To finish and serve

Once all the pieces are assembled, arrange them on a large platter or wooden board. Just before serving, you can drizzle a few drops of olive oil extra virgin olive oil over the ensemble to add shine and an extra aroma. Serve immediately to ensure the bread crunches in your mouth while the cream and the creamy cheese melt on the palate. If you want a varied table, this dish pairs very well with other Italian preparations; for example, after this antipasto, a main course like the cacio e pepe would be a spectacular continuation.

Nutritional Information

Here are the estimated values per serving so you have a clear reference of what we are consuming. Remember that these are approximations based on standard ingredients.

• Calories: 209.9 kcal
• Proteins: 15.6 g
• Fats: 9.8 g
• Carbohydrates: 14.3 g
• Fiber: 0.6 g

Note: Daily percentage values are based on a 2000-calorie diet. Sodium content may vary depending on the brand of powdered broth and prosciutto.

5 keys to make it perfect

Sometimes, small details make the difference between a common toast and a memorable Italian recipe. Here are my secrets.

1. The bread's doneness: Don't toast the bread too far in advance. If it gets too cold, it loses its charm. Ideally, it should be warm or freshly toasted when adding the cold cream, that contrast of temperatures is delicious.
2. Tomatoes without excess water: If your tomatoes are very juicy, remove the seeds before dicing them. Excess liquid can dilute the creamy sauce and soften the bread.
3. The quality of the basil: Always use basil fresh. Dried basil does not have the same aromatic potency or vibrant color we are looking for in this snack.
4. Sauce balance: The mixture contains powdered chicken broth, which is already salty. Taste the mixture before adding more salt; generally, with the prosciutto and cheese, it is enough.
5. Assemble at the last minute: Never assemble these bruschettas an hour beforehand. The moisture from the yogurt and tomato will penetrate the bread and you will lose the «crunch» effect. If you have guests, have everything ready in bowls and assemble in front of them or 5 minutes before.

If you like to experiment with textures, we apply this same logic of «crispy bread + soft topping» to other bruschettas varieties you can explore to create a toast festival.

When is it ideal to enjoy it?

These bruschettas are incredibly versatile. Due to their freshness, they are the queens of summer and outdoor meals. Imagine a terrace afternoon with friends in 2026, where we seek real and tasty food without complications. They are ideal as an appetizer before a barbecue or as part of a finger food dinner. They also work wonderfully for family celebrations where you need a dish that appeals to children and adults alike, as the flavors are gentle and familiar. Their visual elegance makes them suitable even for a festive brunch.

Comparison table

To show you where our recipe stands compared to other similar options, I have prepared this comparison. Our version stands out for its special creamy base.

If the idea of something with cheese but different appeals to you, you might be interested in trying the goat cheese roll with apricots, which offers a very interesting sweet-savory contrast.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how these bruschettas turned out for you, if you dared to add a touch of garlic, or if you changed any cheese. Leave your comment and share your own tricks so we can all learn new ways to enjoy this classic! If you have leftover ingredients, like asparagus from another meal, sometimes innovating brings surprises, as happens with asparagus with hollandaise sauce, where the sauce is everything.

Culinary glossary

• Brunoise: A cutting technique in which vegetables (in this case, tomato) are diced into very small, uniform cubes, about 2 to 3 mm per side.
• Emulsion: A mixture of two liquids that normally do not combine well (like oil and water), resulting in a stable cream. The mayonnaise used here is an emulsion.
• Prosciutto: Italian cured ham, served raw and sliced very thinly, almost transparent.
• Richness/Creaminess: Smooth, creamy, and fatty sensation that a food leaves in the mouth, a key characteristic of our yogurt and cream blend.
• Sear: Although here we toast, the concept is similar: cooking the surface (of the bread) to close the pores and prevent it from absorbing moisture too quickly.