How to Prepare

   Tomatoes (8)

   Onion ( ¼ cup)

   Arugula ( ½ cup)

   Salt (1/2 tbsp.)

   Rosemary (1/2 tsp.)

   Pepper (~20 cranks)

   Oregano ( ½ tsp.)

   Balsamic (just a splash)

   Garlic (2 ½ cloves)

   Ciabatta bread Olive oil 

   Parmesan & Romano cheese (*mixture     of half and half)


  1. Cut the tomatoes into quarters and remove the “pulp” of the tomato. 
  2. Dice the remaining tomatoes
  3. . Add in spices, salt, pepper and a splash of balsamic.
  4. Take a cast iron pan and put it on low heat. 
  5. Add in a splash of olive oil and add a quarter cup of the cheese mixture to the pan.
    1. a. Thin it out like a pancake and brown.
  6. Wait for the cheese to cool and slice the bread. 
  7. Place the cut bread on a plate and drizzle both sides of the bread with olive oil. 
  8. Toast the bread and cut the cheese crunch. 
  9. Take fresh garlic and rub on the toasted bread. 
  10. Add bruschetta mix onto the bread and top with the cheese crunch. Enjoy!