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Bruschetta recipes - easy and make them in 15 mins

Updated on March 13, 2014

© frangipanni 2013. All rights reserved.

Who doesn't like bruschetta? There is some combination of delicious ingredients that fit everyone's taste. This quick, easy, not to mention inexpensive snack can be dished up as a meal too. Got guest dropping in mid morning? Uninvited in laws staying over night? Kids are whining that they're hungry? No problem, you've got this covered. Serve Bruschetta!

A Quick History and Main Ingredients

Bruschetta is grilled made up of bread rubbed Garlic and olive oil and then topped with toppings. It's origins as you may have guessed by the name are from Italy and date back to around the 15th century. Leftover bread was used by the Italians and topped with what they had, to create an new meal. Bruschetta is eaten throughout Italy but it's name does change in different regions and so can the toppings. This ranges from the standard tomato and basil to using cured hams, salami's and beans.

  • Bread - You can use any bread you like but the best breads I have found are Cibatta, French sticks, Crusty Italian loaf or a home cooked crusty loaf. Bruschetta is also better if the bread is a day old and has firmed a bit.
  • Garlic - Now this is optional but traditionally The Italians rub it all over the bread to impart a not too overwhelming garlic flavour. Of course only use fresh garlic cloves.
  • Olive oil - The oil actually really matters. It does affect the taste a lot so you want a good quality extra virgin olive oil.

Basis of Bruschetta Ingredients - the recipes serve 4 people

  • 8 small slices or 4 large slices Bread, your choice of day old bread.
  • 2 tablespoons Extra Virgin Olive Oil, good quality
  • 1 clove Garlic, make sure it is as fresh as possible
  • Whatever toppings you will use. Read on below for ideas.
  • salt and pepper for seasoning.


  1. Prepare your topping so it is ready to go. Slice your bread into 1 inch thick pieces.
  2. Drizzle or rub both sides of the bread with Olive Oil.
  3. Slice your garlic clove in half and rub on both sides of bread also.
  4. Place on the grill, turn once, until both sides are toasted.
  5. Remove and top with prepared toppings. For Topping recipes see below.
  6. Season with salt and pepper. Serve while warm.


  • Use the freshest ingredients you can get your hands on. Fresh is always superior in flavour.
  • Use tomatoes that are full of flavour.
  • Shred the basil leaves instead of chopping. This doesn't bruise the basil so much and imparts a better flavour.
  • If using garlic in the topping recipe, skip the step of rubbing it on the bread.

Recipes for toppings

Basic tomato and basil bruschetta

  • Prepare bread as above
  • 5 medium ripe tomatoes, diced
  • 2 handfuls of fresh basil leaves

Spoon the chopped tomatoes equally onto bread. Top the tomatoes with basil. Season with salt and pepper to taste. Serve immediately.

Bruschetta with a Balsamic Twist

  • Prepare bread as above
  • 5 medium ripe tomatoes
  • 1/8 cup of Parmesan cheese grated
  • 1/2 a clove of garlic, minced
  • 1 tablespoon balsamic vinegar
  • 2 handfuls of fresh basil leaves, shredded
  1. Mix together all the ingredients in a bowl (the tomatoes, basil, cheese, balsamic vinegar, olive oil, garlic, salt, and pepper).
  2. Spoon the mixture equally on top of the bread slices. Season with salt and pepper to taste. Serve immediately.

Bruschetta with Salmon and Pesto

Prepare bread as above

  • 1 cup of basil pesto
  • 1/4 cup of cream cheese
  • 1 small tin of salmon
  • 1/4 Spanish onion, finely chopped
  • Fresh chives, chopped
  • Shaved parmesan flakes
  1. Spread the pesto on one side of the bread
  2. Mix together all the leftover ingredients except the Parmesan in a bowl (the cream cheese, salmon, Spanish onion, fresh chives).
  3. Spoon the mixture equally on top of the bread slices. Sprinkle with parmesan flakes and serve immediately.

Bruschetta with Tomatoes and Bocconcini

Prepare bread as above

  • 1/2 cup bought basil pesto
  • 50g semi-dried tomatoes, drained and lightly chopped
  • 200g cherry bocconcini, drained, halved
  • Small fresh basil leaves, to serve
  • Extra Virgin Olive oil for drizzling
  1. Spread bread slices with pesto.
  2. Top the bread first with tomatoes. Next top with bocconcini slices. Finally top with basil leaves.
  3. Drizzle with Olive Oil.
  4. Season with salt and pepper and serve immediately.

Bruschetta with Goat cheese and Olives

Prepare bread as above

  • 1/4 onion, finely chopped
  • 1/2 cloves garlic, finely chopped
  • A few black olives, pitted and sliced
  • 1 teaspoon each of fresh oregano, basil, parsley
  • 5 large fresh tomatoes, diced
  • 50g crumbled feta cheese
  • 1 tsp of parmesan cheese, grated
  1. Mix together in a bowl the onion, garlic, olives, herbs and tomatoes.
  2. Top the bread equally with tomato mixture
  3. Sprinkle with feta cheese and parmesan. .
  4. Grill until cheese is melted.

Bruschetta with Chorizo

Prepare bread as above

  • 1 red capsicum
  • 1 yellow capsicum
  • 50 g chorizo thinly sliced
  • 5 large ripe tomatoes, chopped
  • ¼ cup fresh basil, shredded
  1. Grill capsicums skin facing up until the skin blisters, put in a plastic bag to cool then peel the skin off. Slice capsicum into strips.
  2. Saute the chorizo then drain and mix in a bowl with tomatoes, capsicum and shredded basil.
  3. Season with pepper to taste and mix well.
  4. Top the slices with the mixture and serve immediately.

Savory Bruschetta.

Prepare bread as above

  • 1 small container of hummus.
  • dried paprika
  • 5 large tomatoes, chopped
  • feta cheese
  • 1 handful of fresh oregano
  • 1/2 teaspoon of fresh garlic, minced
  1. Crumble feta into a bowl and combine with garlic, tomatoes and oregano.
  2. Mix paprika into hummus mixture and spread over one side of each slice.
  3. Top with tomato and feta mixture.
  4. Season with salt and pepper and serve immediately.

Bruschetta with Prosciutto ,Rocket and Asparagas

Prepare bread as above

  • 1 bunch of fresh asparagus, trimmed and halved lengthways
  • 2 Tbs of Extra Virgin olive oil
  • 5 ripe tomatoes, chopped roughly
  • 1 cup of baby rocket
  • 4-8 prosciutto slices, torn into small pieces
  • ¼ cup shaved Parmesan cheese
  1. Grill the asparagus spears with 1 tablespoon of the olive oil.
  2. In a pan, add the rest of the oil,heat through tomatoes, add asparagus and season with salt and pepper.
  3. Top bread slices with tomato and asparagus mixture.
  4. Fold over a slice of prosciutto on top of the mixture then top with rocket.
  5. Sprinkle shaved Parmesan to finish and serve immediately.

Whether your feeding just yourself or feeding a huge party, incorporate bruschetta for a virtually fuss free, reasonably priced, healthy alternative bursting with flavour. Oh, and did I mention it takes about 15 minutes? Who doesn't like that?

Check out some of my other recipe hubs

How to make Mamma's best pizza dough.

Easter Hot cross buns

How to Desserts, make in 10 mins - 3 non cook, easy ideas Yummo!

If you enjoyed my hub please check out my other hubs, comment, share and email the link to friends and checkout the items printed in blue for my recommendations and links.


Cast your vote for Bruschetta

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: 6 - 12 slices depending on thickness cut of bread

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