Bruschetta are just pieces of good bread toasted and dressed with savoury toppings. You will be amazed how easy they are to make, especially when you see what you pay for them in a restaurant.
Good bread, an artisan baguette or a rustic white loaf
Toppings (see suggestions below)
Salt and black pepper
A drizzle of extra virgin olive oil
Sweet Onion and Cream Cheese Bruschetta
Sauté onion slices in a mixture of olive oil and butter until soft and caramelised. Spread softened cream cheese on toasted baguette (rub a raw garlic clove across it first) and spread the soft onions on top. Serve warm.
Tomato and Anchovy Bruschetta
Rub the toasted baguette with a cut garlic clove. Drizzle with extra virgin olive oil. Finely chop ripe vine tomatoes. Mix anchovies with cream cheese. Spread the anchovy paste on the bread and top with tomatoes. Season with salt and freshly ground black pepper.
Goat’s Cheese and Pesto Bruschetta
Spread toasted baguette slices with basil pesto, top with thin slices of goat’s cheese and grill until the cheese melts and bubbles.
Avocado, Sardine and Egg Bruschetta
Drizzle toasted bread with olive oil, top with ripe avocado, a slice of boiled egg and a tinned sardine or finely sliced radish or red onion.
Tomato Bruschetta with Mozzarella
Rub a garlic clove across toasted baguette, add chopped fresh tomatoes, a sprinkling of chopped fresh basil and arrange a thin slice of fresh mozzarella on top (fresh mozzarella should feel like a stress ball when fresh and only collapses in structure when it ages).
Smoked Salmon and Blue Cheese Bruschetta
Spread soft Cambozola or Gorgonzola on toasted bread, top with folds of smoked salmon and garnish with mixed leaves.
Parmesan and Herb Bruschetta
Mix cream cheese with grated Parmesan or Pecorino, spread on toasted bread and top with micro herbs.
Breasola or Roast Beef and Garlic Bruschetta – Rub toasted bread with a cut garlic clove, drizzle over olive oil, top with bresaola or rare sliced roast beef and garnish with fresh basil.
Chorizo or Salami Bruschetta
Fry slices of chorizo in a dry pan until they render their oil and become crispy. Toast baguette slices, dip in the chorizo oil left in the pan and top with slices of chorizo and ripe pear. Or toast the baguette, drizzle with walnut or hazelnut oil and top with slices of Italian salami.