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Make your own bruschetta

Bruschetta is an Italian appetizer. They are so easy to make and delicious. We love serving this appetizer for holidays, parties or even for lunch and dinner. We found several of bruschetta recipes you might not have thought of. You can't go wrong with these recipes.

  1. Simple tomato bruschetta as a classic Italian starter


  • ½ small red onion, finely shopped

  • 8 medium tomatoes (about 500g), coarsely chopped and drained

  • 2-3 garlic cloves, crushed

  • 6-8 leaves of fresh basil, finely chopped

  • 30ml balsamic vinegar

  • 60-80ml extra virgin olive oil

  • 1 loaf crusty bread


In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together. Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

2. Lemon, Ricotta Basil and Honey Bruschetta


  • french baquette

  • olive oil

  • 65g ricotta

  • 1 lemon

  • 2 fresh peeled garlic clove

  • fresh basil

  • sea salt flakes

  • honey - usa a quality honey


Slice baquette into half inch slices. Lay bread slices on a baking sheet and bake bread 3-4 minutes on each side until golden brown. Cut peeled garlic in half and rub garlic on each slice of bread. Zest lemon and set aside. Mix ricotta cheese and lemon juice. Generously spread ricotta on the slices of bread. Drizzle olive oil and honey over the ricotta. Sprinkle lemon zest and fresh basil over the ricotta. Finish each slice by topping with a coarse, crunchy salt and serve.



  • 1-1/2 cups fresh or frozen blueberries

  • 2 tablespoon honey

  • 1 tablespoon lemon juice

  • french bread

  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup ricotta cheese

  • 1/4 cup minced fresh basil

  • balsamic glaze for drizzling


Preheat oven to 400F. Line a medium sheet pan with parchment paper. In a medium bowl, toss blueberries with honey and lemon juice until combined.

Scrape blueberries in an even layer on sheet pan and roast at 400F 10-15 minutes until slightly bursting and juicy. Remove from oven and set aside.

Lay French bread slices in a single layer on a large baking sheet. Lightly brush each slice on both sides with olive oil. Broil bread under high 1-2 minutes until bread is lightly toasted, then flip to opposite side and broil an additional 1-2 minutes.

Spoon a little ricotta onto each bread slice and top with blueberries and basil. Drizzle bruschetta with a little balsamic glaze and serve immediately while warm.



  • italian bread, sliced

  • 3 tablespoon extra-virgin olive oil

  • 3 cloves garlic, chopped

  • 1 pound mixed mushrooms, choped

  • 1 handful fresh flat-leaf parsley, leaves picked and freshly chopped

  • 1 small handful fresh thyme, leaves picked and freshly chopped

  • salt and freshly ground black pepper


Toast your bread in a toaster or on the grill. In a large pan over medium high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes. Serve the mushrooms warm, on the bread slices, dress with some extra salt, pepper and extra-virgin olive oil.



  • 12 oz french baquette

  • 1-1/2 tbsps salted butter softened

  • 2 tsps crushed or minced garlic, divided

  • 12 oz jar roasted red peppers, drained

  • 1 tbsp grated parmigiano reggiano

  • 1 tsp basil

  • 1 tsp oregano

  • salt and pepper to taste

  • 1/2 cup part-skim ricotta

  • fresh basil to garnish


Pre-heat oven to 400F. On cutting board slice baguette into ~1/4″ slices. Next, in small bowl combine the butter and 1 tsp of the garlic, stirring until combined. Evenly spread garlic butter across all baguette slices, then bake for 5 – 7 minutes until just beginning to brown/crisp.

Meanwhile, in food processor combine the roasted red peppers, remaining tsp of garlic, parmigiano, basil, and oregano, pulsing until smooth – Taste test as you go to add salt & pepper as needed (I used a tiny pinch of pepper and a few dashes of salt).

Slather toasted baguette slices with ricotta, then top with roasted red pepper mixture. Garnish with fresh basil, then eat!

6. Avocado bruschetta



1 Italian baquette, bias-sliced, brushed with avocado oil, and black pepper

  • 3 tbsp. chopped fresh cilantro

  • 3 tbsp. minced scallions

  • 3 tbsp. fresh lime juice

  • 2 tbsp. avocado oil or olive oil

  • 1 tbsp. minced fresh garlic

  • salt and black pepper to taste

  • 3 avocados, diced


Preheat grill to medium, or preheat broiler to high with rack 6 inches from element. Combine cilantro, scallions, lime juice, 2 tbsp. oil, and garlic for the topping, season with salt and pepper, then gently stir in avocado. Grill baquette slices until toasted and grill marks appear, 2-3 minutes per side, broil slices on a baking sheet until toasted, 2-3 minutes per side. Serve topping on baquette slices.

7.Pistachio Burrata Smashed Green Olive Bruschetta


  • 6 (1/2-inch) slices ciabatta bread

For the smashed green olive relish:

  • 3 tablespoons extra-virgin olive oil plus more making the toasts and garnish

  • 1 medium garlic clove peeled

  • maldon sea salt or other flaky sea salt, for garnish

  • 1 1/4 cups California ripe olives green or black olives

  • 1 medium cara cara oranges zested and juiced

  • 1/2 medium lemon zested and juiced

  • 1/3 cup roasted shelled pistachios roughly chopped

  • 15 to 20 fresh mint leaves torn

  • 8 ounces fresh burrata cheese torn 6 pieces


Make The Bruschetta Toasts: Heat the oven to 350°F and arrange a rack in the middle. Place the bread slices on a rimmed baking sheet and brush each on both sides with olive oil. Bake until the toasts are golden brown, about 20 minutes. Make the olive relish while the bread toasts.

Remove the toasts from the oven, rub them with the peeled garlic clove (it will almost dissolve into the toast), and add another drizzle of olive oil onto each toast. Add a pinch of flaky sea salt to each toast and set aside.

Make The Olive Relish: Place the olives on a cutting board and use the back of a knife to smash them. Place the olives in a mixing bowl and add the three tablespoons of olive oil, the three tablespoons orange juice, the one tablespoon lemon juice, all the zest, the pistachios, and the mint stir to combine (all the remaining ingredients except the burrata).

Stir to combine and set aside 5 to 10 minutes before using.

Assemble The Toasts: Place the toasts on a serving plate, divide the torn burrata among the toasts, then spoon a generous helping of the olive relish on top. Drizzle olive oil over the toasts and add a pinch of flaky sea salt to each toast and serve.

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