Wednesday, November 4, 2009

How many bruschetta variations can we come up with?

Italian bruschetta (pronounced "brusketta") is an extremely simple dish and with fresh bread and quality olive oil, you CANNOT go wrong.  The original recipe is defined as grilled bread rubbed with garlic, drizzled with olive oil, and sprinkled with salt and pepper; however, nowadays you are more likely to see some variation of this recipe, usually involving tomatoes.  If I have fresh, ripe, tomatoes on hand, here's my "go-to" version:   


• 1 narrow Italian of French loaf of bread

• 1 clove of garlic, cut in half

• 5 ripe tomatoes, seeded and chopped

• 1 ½ tbsp EVOO, plus more for drizzling (optional)

• 2 ½ tsp balsamic vinegar

• Small handful of basil leaves, chopped

• S & P to taste

1) Cut ¾ inch slices of bread on a bias. Places slices directly on hot grill for 1-2 min on each side until lightly toasted.

2) Combine chopped tomatoes, EVOO, balsamic vinegar and chopped basil. Season with salt and pepper. Taste… not enough salt? ADD MORE!

3) Rub toasts with cut side of garlic and top with tomato mixture.

4) If you love EVOO as much as I do, add a finishing drizzle to your bruschetta and eat immediately!

While this is a pretty basic version, there are unlimited variations of this versatile appetizer.  I made a hearty grilled eggplant and goat cheese bruschetta just recently that was both delicious and filling (sorry no pics)!  You can add all differents kind of veggies, herbs, cheeses, beans, and the list goes on! 

Throw a few variations onto a large platter and you have a perfect appetizer for entertaining.  Trust me, you won't hear any complaints!!

Now I need your help... does anyone have any unique variations on this classic recipe?   I promise to try out a few of the most original and appetizing and report back!


  1. Extra Virgin Olive Oil! Obviously someone has never seen Rachel Ray ;)

  2. I like to spread basil pesto (I cheat and use premade) on the bread prior to the tomato topping. Once it comes out of the oven sprinkle some feta or goats cheese on top. Yum!

  3. Thanks Leanne! Pesto and cheese, sounds great to me!!!

  4. kalamata olives are a staple in my bruchetta...always get rave reviews (from the olive lovers at least!!)

  5. Jacqui -- Here is a recipe that my father uses.

    This recipe makes a large portion -- obviously cut down respectively for smaller portions ---

    Chop 8-9 large plum tomatoes-firm-not soft

    Finely chop 2/3’s of a container of the sliced button mushrooms

    Finely chop 1 medium Vidalia onion

    Use one small can of finely chopped ripe olives

    Chop approx 10-14 green queen size olives stuffed with pimento

    Herbs are to be added to taste…

    Salt & Pepper to taste

    Garlic salt to taste

    1 tablespoon of Italian seasoning

    Chop fresh basil or dry basil (fresh is best-if you have it)

    3-4 tablespoons of olive oil or to taste

    3-4tablespoons of balsamic vinegar or to taste

    Use a bread you like-French, Italian, your choice- drizzle olive oil on bread and toast in oven...add mozzarella cheese to toast, back in the oven to melt the cheese…top with bruschetta and enjoy!!!

  6. Sounds delicious! Can't wait to try this out!



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