Canela Bruschetta

10 to 12 servings
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Try bruschetta with a twist by adding our Spanish-style Canela cheese.


  • 2 whole wheat Bollilo rolls
  • 2 tablespoons olive oil, plus additional for baking
  • 2 leeks (white and light green parts only), washed and thinly sliced
  • 4 ounces assorted fresh gourmet mushrooms
  • 2 cloves garlic, minced
  • 1/4 cup sundried tomatoes, chopped
  • 8 ounces Roth Canela cheese, shredded


  1. Heat oven to 375 degrees F.
  2. Slice each roll into ½” slices and place on a baking sheet that has been lightly coated with olive oil. Bake for 5 minutes; remove from oven and let cool on baking sheet.
  3. Heat olive oil in a sauté pan over medium heat; add leeks and mushrooms and cook for approximately 7 minutes, or until softened.
  4. Stir in garlic and sundried tomatoes cook for an additional 2 to 3 minutes.
  5. Evenly divide leek and mushroom mixture among the bread slices. Top with Canela cheese and return baking sheet to oven.
  6. Bake for an additional 5 to 7 minutes, or until cheese has fully melted.