Bruschetta Love - Top 10
Bruschette are one of our favourite summer foods, they are so easy to make, so varied and I still have to find someone who doesn’t enjoy eating them. The original bruschetta is, of course, the classic tomato bruschetta with just basil, tomatoes, oregano, garlic and olive oil but bruschette come in all shapes and forms.
My personal favourite is the Burrata and Tomato bruschetta as I am a big fan of burrata but I recommend you make 3/4 types for a gathering with friends or a nice lunch outside in order to try the very different tastes. One of the most important aspects of a good bruschetta is the bread so choose wisely. Darker breads or dinkel breads are best because they have a compact crumb that remains crunchy while absorbing the seasonings well. Do not use packaged breads or even breads that say they are especially made for bruschette. The bruschetta bread must be warm and crunchy. You can toast it in the oven, in a non-stick pan or on the plate, but it will never be as good as the one cooked on the hot grill. Just cut the slices thick enough and then cook them for two minutes on each side until they become golden on the outside and soft on the inside.
Most of the Top 10 bruschette are vegetarian and the vegan ones are marked with an *.
10) Bruschetta with Peppers and Feta (Bread, Red Pepper, Feta, Olive Oil, Salt & Pepper)
How to: Start by cleaning and cutting the red pepper. Place the pieces of red pepper on a baking tray and cook them in the over for around 30 Min at 180ºC. Once they are ready toast your bread, add the olive oil, feta and the oven baked peppers (which should now be tender) and add some salt and pepper.
9) Bruschetta with Salame and Figs (Bread, Figs, Gorgonzola, Salami, Salt & Pepper)
How to: Toast your bread, spread the gorgonzola on the bottom with some salt and pepper. Add some salami slices on top an finish the bruschetta with some cut and cleaned figs (you can and should leave the skin on).
8) Bruschetta with Gorgonzola and Grapes (Bread, Gorgonzola, Grapes, Basil, Salt & Pepper)
How to: Toast your bread. Spread the gorgonzola on the bottom. Clean and cut the grapes in half and add them to the bread. Add some basil leaves on the top.
7) Bruschetta with Artichoke Cream* (Bread, Tofu, Artichokes Hearts (in olive oil), Garlic, Mint, Salt & Pepper)
Toast your bread. Take the tofu, the artichoke hearts, garlic, mint, salt and pepper and mix them all in a blender. Check the texture and make sure you don’t over/under mix. Once ready add to the toasted bread.
6) Bruschetta with Zucchini and Tomatoes (Zucchini, Tomatoes, Philadelphia, Olive Oil, Salt & Pepper)
Blanch the tomatoes in boiling water, peel, remove seeds and cut it into cubes. Clean and cut the zucchini, place them in a pan with some olive oil and grill them. Toast the bread, spread some Philadelphia, add the grilled zucchini, cut tomatoes and sprinkle some salt and pepper.
5) Bruschetta with Basil Cream* (Bread, Basil, Tofu, Lemon, Salt & Pepper)
For this bruschetta our base is tofu. Blend the tofu after adding the well-washed and dried leaves of fresh basil, juice and lemon zest in the mixer. Also add salt and pepper to the cream: you will have to obtain homogeneous mixture. Once it’s done toast the bread and spread the mixture on top.
4) Bruschetta with Olive Cream (Black Olives, Garlic, Parsley, Salt & Pepper)
Blend the olives with the oil, the garlic, the salt and the parsley. Toast the bread and place the olive spread on the top.
3) Bruschetta with Baba Ganoush and Spinach* (Baba Ganoush, Spinach, Walnuts, Olive, Salt & Pepper)
For this recipe we bought already made baba ganoush. Clean the spinach and cook it in a pan with some olive oil. Toast the bread, add the baba ganoush on the bottom, then the cooked spinach and some walnuts on the top.
2) Bruschetta Tomato Classic (Basil, Tomatoes, Oregano, Garlic, Oil)
Wash the fresh tomatoes, cut them in half, remove the seeds, chop them coarsely or cut them into strips and salt them. Toast the slices of bread under the oven grill. Rub them still hot with the peeled garlic and drizzle them with a drizzle of extra virgin olive oil. Cover the bruschetta with tomatoes and complete with the chopped basil leaves and a little oregano.
1) Bruschetta Burrata and Tomatoes (Bread, Celery, Chilly Pepper, Garlic, Tomatoes, Burrata, Rocket, Oregano)
Cut the celery into small pieces, chop the pepper and remove the seeds. Blanch the tomatoes in boiling water, peel, remove seeds and cut it into cubes. Chop the rocket, celery, 1/2 teaspoon salt, 1 peeled clove of garlic and half the oil in the mixer. Arrange the mix in a bowl and mix it with the tomatoes, the chilli pepper, the remaining oil and the oregano. Toast the slices of bread in the oven, rub them with the remaining garlic and cover them first with the burrata and then with the prepared mixture.