Grape and Parmesan Bruschetta

Grape and Parmesan Bruschetta
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Grape and Parmesan bruschetta
A perfect side for soup.

Quick. Easy. Tasty. Who doesn’t want that? We sure did. We wanted something that would go along with a bowl of soup and round it out to something more like a meal. Not something large, just a couple bites for in between spoonfuls of soup. You can probably think of dozens of such things, but we thought of bruschetta.

Bruschetta came to mind because we had some bread sitting up in the cupboard, and, since it was homemade bread, we knew that in another day, it would need to be turned into croutons. So, we decided to make little toasts, figuring, just run them under the broiler, and done. We could have done just Parmesan, but we thought, hey, we have grapes, let’s toss a few into the mix.

Grape and Parmesan Bruschetta

Yield: As many as you make

Grape and Parmesan Bruschetta


  • Thin slices of bread
  • Garlic oil, for brushing
  • Grapes
  • Grated Parmesan cheese

Abbreviated Instructions

Place bread slices on a baking sheet. Brush with garlic oil, top with grape slices and cheese.

Broil until cheese is melted and bubbling and bread is lightly toasted.

Ingredient discussion:

You can read how to make garlic oil in our post on Garlic Comté Breadsticks, or you can just slice a garlic clove in half, rub it on the bread, then brush with olive oil. Or just use olive oil. For the cheese, use either real Parmesan, or Grana Padano, or some other cheese that you like. We recommend using a strongly-flavored cheese, since melting cheese seems to reduce the flavor.

Procedure in detail:

brushing with oil
We use a small spoon to drizzle on the oil and smear it around.

Oil bread. Several weeks ago, we had a head of garlic that was a bit soft, so we made up a cup or so of garlic oil. That means we just get it out of the fridge, and spoon it on the bread and spread it around. A small spoon, because you want just a light coating of oil.

making bruschetta
We thought grapes would be a nice addition to bruschetta; they were.

Assemble. Once brushed with oil, add some thin slices of grapes, followed by a pinch of Parmesan. Not too much; you’re not making grilled cheese, you want just an accent of cheese.

broiled bruschetta
Food under the broiler can go from perfect to a lump of carbon in almost no time. Check often.

Broil. Preheat the broiler for a few minutes, then place the pan of bruschetta under the heat. Check often, or you might be setting off the smoke alarm and eating carbonized bread instead of tasty treats.

It’s nice to use fruit in unexpected places, or with flavor combinations you might not expect, like grapes with a bit of garlic oil. It awakens the taste buds: even though you know those are grapes, and you know that there’s a hint of garlic, every bite seems surprising. Grapes? Garlic? Together? Hmm. But it works. So, four stars. Oh, and since we (well, one of us anyway) always seem to forget and mispronounce bruschetta, the ‘ch’ is pronounced like a ‘k.’

Worth the trouble?

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