6 Delicious Bruschetta Recipes You Need to Make

Tomato Bruschetta

Choose beautiful ripe tomatoes, fresh bread that’s crunchy on the outside, and extra virgin olive oil). This recipe serves 4 people and can be prepared in 25 minutes. You’ll need 20 fresh and red cherry tomatoes, chopped; 10 fresh basil leaves, and a pinch of salt. Cut the bread into slices and toast them on the grill for a few minutes until they are golden. Dribble at least one tablespoon of extra virgin olive oil on top of each slice and cover with the chopped tomatoes and basil. Sprinkle with salt and olive oil, if desired.

Prosciutto, Black Fig & Stracciatella Bruschetta

This recipe will introduce you to Stracciatella, a traditional Italian cheese made from pulled mozzarella curds mixed with fresh cream. Start with a pan focaccia, which is basically an olive-oily-crusted bread. Cut it into slices at least a half-inch thick. Sprinkle the slices with good extra virgin olive oil and toast them in a hot pan until they become golden and crispy. Wash the black figs and cut them into wedges, then sauté them in a pan with butter for 2 minutes. While cooking, add chopped chives and a generous handful of pepper. Once ready, remove them from the pan and let them cool. Pile on a generous layer of Stracciatella, then top with the figs and prosciutto. Serve and enjoy!

Dried Tomato & Pecorino Cheese Bruschetta

Delicious and delicate, the bruschetta will satisfy your most refined guests and is super easy to prepare. Your ingredients are sun-dried tomatoes, Pecorino cheese, garlic, bread, oil, and salt. To start, soak the dried tomatoes for a few minutes and then cut them into small slices. Also, slice the Pecorino cheese and bread. Toast the bread slices in the oven and, once ready, rub them thoroughly with the clove of garlic.  Place the sun-dried tomatoes and cheese slices on top of each slice of bread and, if you like, cook for a few more minutes in the oven. Serve very hot.

Fettunta Bruschetta

This is the most basic version of tomato bruschetta made with stale bread and is typically served as a Tuscan merenda or light afternoon snack. The bread must be crunchy but soft in the center. Turn a plain bruschetta into the simplest Tuscan treat by spreading some garlic on hot grilled 1-inch thick slices of bread and add a splash of freshly squeezed extra virgin Italian olive oil and a pinch of black pepper. Fettunta (plain bruschetta) is most delicious when eaten with Cacciucco, a Tuscan fish soup, or Tuscan salami, ham, or white beans and mushrooms. Buon appetito!

Avocado & Tomato Bruschetta

This version of bruschetta will savor your taste buds from the first bite for its delicacy and originality of taste. To serve 4 people you’ll need bread, 1.5 ounces of butter, 5.3 ounces of sliced mozzarella cheese, 2 tomatoes, 1 lemon, 1 avocado, pepper, and salt. Cut the bread and bake the slices until they are golden. Once ready, spread with butter and then add a slice of mozzarella cheese to each piece. Chop the tomatoes and avocado into cubes and mix with lemon juice. Place the mixture on each slice and sprinkle with salt and pepper to taste before serving. Che Buono!

Lemon & Thyme-Scented Langoustine Bruschetta

This gorgeous bruschetta recipe from La Cucina Italiana takes 30 minutes and serves 4 people. You will need 8 slices of bread, 3 spring onions, 8 shelled langoustine tails (similar to a small lobster), 1 ripe tomato, 1 bunch of thyme, Acacia honey, lemon, extra virgin olive oil, and salt. Line a baking sheet with parchment paper and bake the bread slices at 340° F for 5 minutes. Pull leaves from the bunch of thyme. Peel the spring onions, keeping them a little green, and slice them very thickly. Brown them in a little oil for one minute, then reduce the heat and add a teaspoon of thyme leaves, grated lemon zest, and a teaspoon of honey and continue cooking for 2-3 minutes. Cut the tomato into four wedges. When the bread slices are ready, rub them with the ripe tomato wedges, add salt, grated lemon zest, and the rest of the thyme. Heat a pan veiled in oil - when it’s hot, insert the langoustine tails for one minute on one side only and add a bit of salt. Spread the spring onions on the slices of bread, complete with the fish, and serve them hot.