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!