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Tuma Bruschetta

Tuma cheese resembles ricotta in colour and taste. This delicate, milky flavoured cheese originated in Sicily. It is a mild, fresh cheese with a velvety and firm texture that is made from cow’s milk. Tuma cheese can be used in casseroles, frittatas, salads, spreads or dips. In this appetizer we are showcasing its qualities as a table cheese by adding colour and flare. With the basil pesto and bruschetta on top, this recipe resembles cheesecake in appearance and also lends itself well as a festive appetizer for the Christmas season.

Makes 4 servings

  • 2 cups tomatoes chopped into 1/4 inch cubes
  • 1 tbsp finely chopped red onion
  • 1 garlic clove crushed
  • 1/2 cup chopped fresh parsley
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup basil pesto
  • 1 baguette sliced and toasted
  • 4 cups fresh basil leaves, rinsed and drained well in a salad spinner
  • 3/4 cup toasted pecans
  • 3 cloves crushed garlic
  • Salt and pepper to taste
  • Pinch of oregano
  • 1 cup extra virgin olive oil

In a bowl, add chopped tomatoes, onions, garlic, parsley, salt and pepper and olive oil. Mix well.

Cut the Santa Lucia Tuma cheese with a serrated knife into 4 pie shaped pieces. Place each piece on a pie plate. With a small palette knife spread a layer of basil pesto on top of each piece. Spoon bruschetta tomato mixture on top of each piece. Serve as an appetizer with toasted baguette pieces.


In a food processor, add the basil, toasted pecans, crushed garlic, salt, pepper and oregano. Pulse to mix ingredients together. Add a bit of olive oil a little at a time and pulse to mix the ingredients. With the processor on, drizzle the olive oil in a slow steady stream into the mix. This will emulsify the mix into a paste. It may require more or less oil depending on desired thickness. Adjust seasonings.

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