Bruschette Tricolore

by Erin

Bruschette Tricolore translates to tricolor brsuchetta – topped with pesto, marinated tomatoes, and soft stracchino cheese. Just like at Nessun Dorma in Manarola, Le Cinque Terre, Italy.

Bruschette Tricolore

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Most people are familiar with bruschetta (broo-sket-tah) – crusty (usually grilled) bread, rubbed with garlic, topped with olive oil and salt and often marinated tomatoes and basil as well. But did you know that there are a variety of toppings beyond the most popular tomatoes? Variations may include, vegetables, beans, cured meat, or cheese.

Granted, the version I am sharing today is in fact topped with tomatoes, but that’s not all! (Cue infomercial voice) There’s also fresh basil pesto and creamy stracchino cheese, inspired by the bruschetta we enjoyed at Nessun Dorma in Manarola, Le Cinque Terre, Italy a few years ago. It was one of the best things I ate on our trip and I couldn’t be happier with my replica.

Well, other than the obvious lack of being in Italy.

Tricolor Bruschetta

One year ago: Hoisin Glazed Salmon and Brussels Sprouts

Seven years ago: Red Monster Spinach Smoothie

Eight years ago: Carrot Cake with Cream Cheese Frosting

Eleven years ago: Peanut Butter, Banana & Nutella Bars

Bruschette Tricolore


Yield: 16 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 4 large tomatoes, diced
  • 1/4 cup thinly sliced basil
  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp salt
  • Pinch of crushed red pepper flakes


  • 1 large loaf of Italian bread, sliced 1/2" thick on the bias
  • Extra-virgin olive oil, for brushing
  • 2 cloves garlic, halved
  • 1/2 cup basil pesto
  • 8 oz. stracchino or taleggio cheese


  1. For the tomatoes: In a large bowl, gently toss together tomatoes, basil, oil, vinegar, garlic, salt, and red pepper flakes. Cover and let marinate for at least 30 minutes.
  2. For the bread: Preheat oven (or grill) to 400°F. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
  3. Just before serving, spread pesto over each slice, spoon tomatoes on top, and finished with a spoonful of soft stracchino cheese.
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Source: Inspired by Nessun Dorma in Manarola, Cinque Terre, Italy, adapted from Delish.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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1 comment

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