This Loaded Bruschetta is perfect for a dinner party.
But it’s also perfect for a football party or game day or comfort food Sunday! It’s like eating pizza with all of your favorite toppings on a baguette. We love this!
What’s in a loaded bruschetta appetizer?
The bread is loaded with garlic, olive oil, Romano cheese and freshly ground black pepper. Bell peppers, tomatoes and green onions are piled on next. Mozzarella cheese, mushrooms and prosciutto are added to the top. It’s baked and broiled, and then a little more Romano cheese and fresh parsley are sprinkled on to finish it off.
This is not your typical bruschetta recipe. This loaded bruschetta is appealing to the eye with red with so many colorful and delicious ingredients all in one place! Enjoy!
Here are a few more bruschetta recipes you might enjoy:
- Steakhouse Bruschetta
- Grilled Cheese Guacamole and Bacon Bruschetta
- Easy Balsamic Bruschetta
- Honey Tomato Bruschetta with Ricotta
- 1 medium baguette
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated Romano or Parmesan cheese
- ¼ teaspoon freshly ground pepper
- 1 medium red bell pepper, seeded + ribs removed, and chopped finely
- 1 medium yellow bell pepper, seeded + ribs removed, and chopped finely
- 2 medium Roma tomatoes, cut into thin slices
- 3 whole green onions, cut into thin slices
- ½ cup shredded mozzarella or Asiago cheese
- 4 ounces mushrooms, cut into thin slices
- 4 ounces prosciutto, cut into ½-inch strips
- 4 tablespoons freshly grated Romano or Parmesan cheese
- chopped Italian parsley for garnish, optional
- Slice the baguette lengthwise into halves. Place them cut side up on a baking sheet.
- In a bowl, combine the olive oil, garlic, 1 tablespoon Romano and pepper; mix well. Spread the mixture over each of the bread halves. Distribute the bell pepper, tomatoes and green onions evenly between each bread half. Sprinkle with mozzarella cheese. Top with mushrooms and prosciutto.
- Bake at 350 degrees for 5 to 10 min. or until the cheese melts.
- Then broil for 2 to 3 minutes or until the cheese begins to brown. Cut into small slices (about 16). Sprinkle with freshly grated Romano. Top with Italian parsley, if desired.