6 different types of Bruschetta recipes

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and coated with olive oil and salt. Many variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.

Tomato Bruschetta

Ingredients

  1. 4-5 tomatoes (medium size)chopped
  2. two basil leaves roughly torn for each bread slice
  3. two pinches dried oregano for each bread slice
  4. Salt
  5. 4 tsp extra virgin olive oil 200g bread, sliced
  6. 1-2 garlic cloves, for each bread slice

Method

Mix the tomatoes with the basil, oregano, salt and extra virgin olive oil in a bowl. Toss well. Allow the ingredients to sit for a while. Toast the bread and rub the garlic on it. Spoon a generous amount of the tossed tomato mixture on top and serve.

Garlic Olive Oil Bruschetta

Ingredients

  1. 200g bread, sliced
  2. 1-2 garlic cloves, for each bread slice
  3. 1 tsp extra virgin olive oil for each bread slice
  4. two pinches dried oregano, for each bread slice
  5. Salt

Method

Toast the bread and rub garlic on each slice. Drizzle the toast with the oil, oregano and a pinch of salt. Serve immediately. Tip: Hot garlic oil can be used instead of the extra virgin olive oil. Note: People think there’s no difference between bruschetta and garlic bread, but there is. Garlic bread is usually soft and served without olive oil. Bruschetta is toasted bread drizzled with olive oil. Originally, it was one way of tasting the quality of the olive oil. Later, of course, with more experiments happening around Italy, bruschetta became a richer preparation, with garlic, tomatoes, cheese emerging as popular toppings. Garlic bread is a British innovation.

Green Bruschetta

Ingredients

  1. 300g tomatoes, chopped (except for one)
  2. 2-3 green chillies, chopped
  3. 3 garlic cloves, chopped + 1 garlic clove whole for each bread slice
  4. 2-3 tbsp extra virgin olive oil
  5. 8 pinches dried oregano for each bread slice + 2 pinches Salt
  6. 1 eggplant
  7. 5 capsicums, chopped
  8. 200g bread, sliced
  9. 2 tbsp Hot Garlic Oil

Method

Mix the chopped tomatoes, green chillies and chopped garlic with the extra virgin olive oil, oregano and salt. Refrigerate for an hour. Wrap the eggplant and each capsicum in silver foil and bake in a preheated oven at 200°C for 20 to 30 minutes depending on the size of the vegetables. Peel the remaining tomato and purée in a food processor along with the eggplant and capsicum till it is a smooth paste. Season with salt and drizzle with the Hot Garlic Oil. Keep at room temperature. Toast the bread and rub whole garlic on each slice of bread. Spread the capsicum, eggplant and tomato sauce on each slice and then spoon the refrigerated tomato mixture over it.

Pesto Bruschetta

Ingredients

  1. 125 ml of water
  2. 125 ml white vinegar
  3. 4 or 5 sun-dried tomatoes
  4. 200g bread, sliced
  5. one garlic clove for each bread slice
  6. 1 tbsp pesto for each bread slice
  7. Parmesan, grated

Method

Add the water to the vinegar and bring to a boil. Add in the sun-dried tomatoes and allow to cook for 7 to 8 minutes. Drain the tomatoes and let them dry on a cloth. Chop them in quarters. Toast the bread and rub the garlic on both sides. Spread the pesto sauce on each of the slices, garnish with the sun-dried tomatoes and sprinkle the Parmesan and serve warm.

Onion Sauce and Parmesan Bruschetta

Ingredients

  1. 2 tbsp extra virgin olive oil
  2. one garlic clove chopped + 1 garlic clove whole for each bread slice
  3. 250g onions, chopped
  4. 60 ml white wine/beer
  5. Salt
  6. 2 pinches dried oregano for each bread slice
  7. 4-5 pinches black pepper
  8. 200g bread, sliced
  9. 2 tbsp Parmesan, grated
  10. four green chillies, chopped, for garnish

Method

In a frying pan, heat two tbsp of extra virgin olive oil and fry the chopped garlic and onions. Sauté till the onions turn golden. Pour in the wine/beer. Remember to keep stirring even as you pour the wine/beer. Season with salt and oregano and cook till the onions are tender. If it becomes too dry, add 30 ml of hot water. Add the black pepper. Toast the bread and rub whole garlic on each slice. Spread the sauce over the bread and garnish with the Parmesan and green chillies.

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