Cheese Curd Tomato Bruschetta
Cheese Curd Tomato Bruschetta. Photo by Tristin Rieken
Farmstand FreshRecipes

Cheese Curd Tomato Bruschetta

A delicious Italian antipasto inspired dish using local farmstand fresh Skagit Valley ingredients, this Cheese Curd Tomato Bruschetta is a great make ahead dish. Prepare and store components separately to turn this into a beautiful portable appetizer that’s perfect for toting to parties, picnics and anywhere else your adventures take you. For this dish, Tristin used Golden Glen Creamery cheese and butter.

Golden Glen Creamery features all-natural, handcrafted cheese, butter, and dairy from the herd of Holstein, Guernsey, and Jersey cows. Golden Glen’s dairy, creamery and farm store owned and operated by Norma Ruiz and family in Bow, Washington. Read more about the Ruiz family, how they make their cheese, and their new farm store in Bow here on the GSV Blog.

Cheese Curd Tomato Bruschetta



Prep time


Cooking time



Recipe by Tristin Rieken, Fresh Flavorful


  • 1 long French baguette – or other similar rustic bread loaf

  • 2 tbs Golden Glen Creamery butter

  • 6 oz Golden Glen Creamery Squeaky Cheese Curds

  • 3 large tomatoes, diced and drained

  • ¼ c basil, roughly chopped

  • 4 cloves garlic, divided

  • 1 tbs extra virgin olive oil

  • 1 tbs balsamic vinegar

  • ½ tsp salt

  • 1/8 tsp black pepper


  •  Slice a French baguette or other long loaf of bread on the bias to create long flat slices. Lightly butter and grill over medium heat for about 5 minutes. Or lay in a single layer on a sheet pan and toast in a 400°F oven for about 10 minutes.
  • Meanwhile, make cheese curd and tomato bruschetta topping. Chop tomatoes and discard any juices. Then combine tomatoes with cheese curds, 2 tablespoons finely minced garlic. Whisk balsamic with olive oil and pour over the mixture, tossing to coat. Again, drain liquid and stir in basil, and season to taste with salt and pepper. Cover, and refrigerate to allow the flavors to meld.
  •  Once toasted sprinkle lightly with salt and rub with a couple cloves of crushed garlic.
  • Once bruschetta is fully toasted, place in a single layer on a platter.
  • Using a slotted spoon top each warm slice of bruschetta round with a spoonful of the chilled cheese and tomato mixture.

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