Sometimes the best recipes are the simplest. As you grow up and your tastes develop, you’re inclined to disagree because your palate expands. But, as your palate expands, you can appreciate simple flavours in a way you couldn’t before. You can taste the nuances of adding too little or too much seasoning, or a ripe fruit.

My first introduction to this dish was when I was young – maybe when I was a teenager. My aunt was excited to share this recipe with my family, as she learned it from her mother-in-law (who, by the way is Italian). To receive recipes that have been in your family for generations is highly flattering. Even learning how to cook from my dad has made me appreciate our culture and where our ingredients come from.

bruschetta black truffle cheese

Today, I made Bruschetta – but with a twist. Instead of using the usual suspects when it comes to cheese, I’m using something that elevated this bruschetta to unparalleled heights (ok, maybe I’m over-exaggerating a little, but it’s beyond delicious). That something is Bothwell’s Black Truffle Cheese. This Monterey Jack is infused with pieces of Italian Black Summer Truffles. The cheese is semi-soft and has a beautiful flavour – particularly if you’re in love with truffle!

bruschetta black truffle cheese

As you know, I’m always a huge advocate for promoting locally made items and Canadian Cheese is no different. We have amazing cheeses from different provinces which you must try! Bothwell Cheese hails from New Bothwell in Manitoba when it was started as a co-op of dairy farmers back in 1936. Throughout these past months, it’s been an eye opening adventure to cook with different Canadian cheeses. We are truly lucky to have such a wide variety of world-class cheese.

bruschetta black truffle cheese

Bruschetta with Black Truffle Cheese

Serves: 4
Time: 25 minutes

1 cup, Bothwell Black Truffle cheese, shredded
4 Roma tomatoes, diced
3 garlic cloves, diced finely
½ red onion, chopped finely
6-7 sprigs of parsley, chopped finely
3-4 tablespoons, olive oil
half a baguette, sliced
½ cup butter , for bread

bruschetta black truffle cheese


  1. Set your oven to low broil or toast (depending on your oven type)
  2. Butter your baguettes and place in a pan.
  3. Toast your baguettes until the butter has melted and remove from oven.
  4. In a medium bowl, add tomatoes, garlic, onion, parsley and olive oil.
  5. Spoon a generous amount of the mixture onto each baguette slice.
  6. Sprinkle cheese on top.
  7. Place the pan back into the oven for 2-3 minutes or until cheese is melted (the cheese melts fast, so keep an eye on it).
  8. Enjoy!

For more information on Bothwell Cheese and their Black Truffle, visit their website here:

Learn more about Canadian Cheese, get recipes and locations at their website here: