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Bruschetta with semidried tomatoes &  grated Cheddar

Bruschetta with semidried tomatoes &  grated Cheddar

Making full use of fresh ingredients to deliver its profile of rich flavours, our recipe for Bruschetta with semidried tomatoes & grated cheddar is a refreshing take on an Italian classic. Sharing a bed of grilled bread rubbed in garlic, baked tomatoes, thyme and sharp cheddar offer vivid contrasts and a satisfying bite.

1 serving
Cheesy Tomatoey


  • 2 tbsp fresh thyme leaves
  • 250 g cherry tomatoes
  • 1 dl olive oil
  • 2 tsp cane sugar
  • salt
  • ground pepper
  • 70 g grated Castello® Mature Cheddar
  • 12 slices of grilled bread


1. Halve the cherry tomatoes and arrange them in a baking pan with the cut surface facing up.

2. Add thyme in a mortar and mash well. Add oil and mash for about 20 seconds.

3. Sprinkle the tomatoes with sugar, salt and pepper and drizzle with a little oil. Bake the tomatoes at 100c for about 2 hours.

4. Arrange the tomatoes on top of grilled bread and top with plenty of grated Castello Mature Cheddar and a drizzle of the remaining oil.