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Grilled Bruschetta with Basil and Provolone

These fresh-tasting, open-faced sandwiches will impress family and friends."


3 ounces Provolone cheese
1/4 cup fresh basil leaves, washed and dried
1 small garlic clove, peeled
8 plum tomatoes, seeded
Vegetable oil cooking spray
12 slices (1/2-inch thick) French bread (about 2 in diameter)


Insert medium shredding disc in a Cuisinart® food processor. Put cheese in large feed tube and shred using medium pressure. Reserve. Remove shredding disc and insert metal blade. Pulse to coarsely chop basil leaves, about 5 times. Reserve.
Add garlic and process until minced, about 5 seconds. Reserve. Add tomatoes and pulse to coarsely chop, about 5 - 6 times.
Coat a Cuisinart® Non-Stick Stainless 12-1/2" skillet with vegetable oil cooking spray and place over medium-low heat.
Add bread and toast until golden, about 1 minute on each side. Remove from skillet and reserve.
Increase heat to medium and sautéd garlic until golden, about 30 seconds. Add tomatoes and basil; cook until soft but not wet, about 2 minutes.
Add shredded cheese and cook until bubbly, about 30 seconds. Spread over toasted bread and serve immediately.

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Makes 12 appetizers

Nutritional Information
Per Serving

Calories 107 (25% from fat) · carbo 16g · prot. 4g · fat 3g · sat. fat 1g · chol. 6mg · sod. 211mg

This recipe can be prepared using the following Cuisinart® products:
Chef's Classic™ Non-Stick Stainless 12"

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