Bruschetta Fondue Cubes with Vegetables
Serve with Classic Swiss Cheese Fondue, Plowman's Lunch Fondue, Garlic Fondue, or Italian Cheese Fiesta.
INGREDIENTS | SERVES 4–6
- 1 small yellow onion
- 1 baguette
- 1 tomato
- 2 garlic cloves
- ½ cup olive oil
Peel and dice the onion. Wash the tomato, remove the stem, and finely dice. Heat 1 tablespoon olive oil in a frying pan. Sauté the tomato and onion until the onion is tender.
Cut the baguette into ½-inch slices. Broil in the oven on both sides.
Smash the garlic cloves, peel, and cut in half. Rub the garlic over both sides of the bread. Brush the toasted baguette slices with the remaining olive oil.
Cut the bruschetta into bite-sized cubes, about the size of croutons.
Place the sautéed tomato and onion into small individual serving bowls. Spear the bruschetta cubes with a dipping fork. Dip into the cheese fondue, and then into the tomato mixture.
Bruschetta or Crostini?
The main difference between these two Italian classics is the size of the bread and the toppings used. Bruschetta consists of grilled baguette slices, while crostini are really tiny round pieces of toast. While other toppings may be added, the standard bruschetta recipe calls for the grilled bread to be rubbed with garlic and lightly brushed with olive oil. By contrast, popular crostini toppings include everything from chicken livers to fish. Both bruschetta and crostini make excellent appetizers.
