Easy Recipes for Bruschetta
Quick and Easy Recipes for Bruschetta Toppings
Bruschetta is one of my favorite appetizers to serve for friends. It ticks all the boxes, It's simple to prepare, can be made ahead of time, is inexpensive to make and looks pretty on the plate.
This page contains everything you need to prepare perfect bruschetta for your family or friends. 4 Simple recipes, tips about which breads to use, even how to say bruschetta correctly!
I hope you enjoy my favourite bruschetta recipes.... if not there are links to another dozen or so I love from other cooks.
image by by Michael_Spencer (Creative Commons)
How do you pronounce bruschetta?
Lots of people stumble over this word... make sure you are getting it right :-)
The key to good tomato bruschetta is very good tomato - I like using roma or egg shaped tomatoes or the newer grape variety and the best olive oil you can get your hands on. It's a simple easy combination of ingredients that will shine if you use fresh high quality produce.
- 4 -6 seeded tomatoes
- 1 clove of garlic
- 3 tablespoons of fresh basil leaves
- 1 small red onion very finely chopped
- 3 tablespoons of olive oil
- sea salt
- Half tomatoes and scoop out most of the seeds and juice
- Dice into even squares
- Crush one clove of garlic and mix with the tomatoes and onion.
- Add the olive oil and stir till well mixed
- Shred the basil leaves and sprinkle over the tomatoes.
- Season with sea salt and serve.
It's prononced "broo-SKET-uh," not "brushetter"
Which bread should you use for bruschetta?
Most people use sour dough or ciabatta loaf some recipes suggest you can use a French stick but i much prefer to use a heavier bread. French sticks tend to get very soggy. Often by the time I get to the deli on a last minute dash for bread for bruschetta they smaller sized loaves have all gone. Rather than get a French stick I would get a larger sourdough loaf and cut it in half to an appropriate serving size. Ciabatta tastes fine to me but there are sometimes holes in the bread which can be inconvenient.
There is an interesting discussion on the orgins of Italian breads used for Bruschetta if you would like to know more http://www.fornobravo.com/forum/f11/best-bread-bru...
By Infrogmation of New Orleans via Wikimedia Commons
This one is my favourite. To get the best flavor use Swiss brown mushrooms if you can.
- 500 gms Swiss brown mushrooms - can be substituted for small flat mushrooms
- Balsamic Vinegar
- Parmesan cheese
- Olive oil
- 1 -2 tablespoons of finely chopped fresh herbs (parsley
- tarragon or chives all work well)
- Heat oil in a pan over low heat
- Slice mushrooms and add to pan
- Cook until they begin to soften
- Add the parmesan cheese and pepper and stir
- Add the Balsamic vinegar and stir for one minute.
- Turn off heat and add pepper and finely chopped parsley or tarragon or chives according to taste.
- Serve on toasted sourdough bread that has been rubbed with garlic and a little oil.
Bruschetta looks great on white serving platters
Bruschetta toppings are endless
You are only limited by your imagination
- Chargrilled red pepper (capsicum) and goats cheese
- Diced bacon and onion
- Roasted sweet potato and pine nut
Bruschetta originated in Southern Italy in the 15th Century
How to make Italian bread
If you have the time and inclination here are some videos about making Italian bread at home.
More bruschetta recipes
- Jamie Oliver's Bruschetta
Baby artichoke bruschetta
- Char-grilled vegetable bruschetta
Pesto and store bought ingredients make this recipe very very simple
- Bruschetta with Gorgonzola Cheese and Honey
The mixture of the Gorgonzola and the honey is magic
- Bruschetta with Fontina and Greens
something a little different
- Strawberry Bruschetta
A dessert bruschetta
- Prosciutto Fig & Ricotta Bruschetta
When figs are in season this is a fantastic treat
- Bruschetta with apricots, peaches and nectarines
Another desert bruschetta this time featuring stone fruits
- Olive Bruschetta
A variation on the classic tomato recipe
- Tuna, pesto and walnut bruschetta topping
A recipe from masterchef contestant Justine Scholfield
- Sweet Feta Bruschetta with Figs and Honey
I love this recipe by Jill Dupleix
You do not need to serve your bruschetta on the bread. Put all the ingredients on the table and let everyone make their own!