Bruschetta with Tomatoes, Blue Cheese and Pecans

Bruschetta with Tomatoes, Blue Cheese and Pecans

Delight the cheese-lovers at the party with a quick and easy twist on the classic Bruschetta hor d’oeuvres.


  • 2 ounces cream cheese, softened
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons coarsely chopped pecans
  • 4 slices crusty, firm-textured bread, cut about 3/4 inch thick
  • 2 cloves garlic peeled and halved
  • 2 large Florida tomatoes, sliced about 1/8 inch thick
  • Freshly ground pepper to taste
  • Chopped fresh basil or dried basil for garnish


  1. In a small bowl, mash the cheese together with a fork, leaving the mixture somewhat chunky. Mix in the pecans.
  2. Preheat the broiler
  3. Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden. Watch them carefully so they don’t burn!
  4. Rub one side of each piece of bread with garlic.
  5. Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.
  6. Pepper the tomatoes lightly, then garnish with basil and serve.

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