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How to Make Bruschetta and Bruschetta Serving Suggestions

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

how-to-make-bruschetta

A Brief Introduction to Authentic Italian Bruschetta

Bruschetta is a bread based dish of Italian origin, usually served as an appetizer or starter. It is believed to have originated as a means of using up leftover bread which was a few days old and had gone slightly stale. It was at first a peasant dish, therefore it was traditionally made with the most basic of available Mediterranean ingredients. This page will firstly look at how to make basic bruschetta and go on through time to suggest a number of tasty, alternative ways to serve bruschetta.

How to Make Basic Bruschetta

How to Make Basic Bruschetta

How to Make Basic Bruschetta

Bread is sliced at an angle to create larger slices

Bread is sliced at an angle to create larger slices

There is no particular type of bread which needs to be used in order to make bruschetta. Ideally, the bread should be a day or two old for the most authentic effect but fresh bread does work just as well. The bread used in this instance is a French style stick loaf, from which the slices have been cut at a forty-five degree angle to both increase their size and improve upon presentation.

This part of making bruschetta is standard in each instance so the recipes which follow this one will relate to the toppings/accompaniments only.

Prep timeCook timeReady inYields

5 min

5 min

10 min

One

Ingredients

  • 3 slices of bread stick
  • 1 clove of garlic
  • Aprrox 2 tsp extra virgin olive oil
  • Freshly ground black pepper
  • Sea salt

Instructions

  1. Toast the bread on both sides under an overhead grill untl golden. Peel the garlic clove and lightly crush it to release the juices. Rub it over the top of each slice of toast. Drizzle the toast lightly with the extra virgin olive oil and season with sea salt and black pepper. Your bruschetta is now ready for service with your topping of choice.

Tomato, Cucumber and Mozzarella Bruschetta Recipe

Tomato, Cucumber and Mozzarella Bruschetta Recipe

Tomato, Cucumber and Mozzarella Bruschetta Recipe

how-to-make-bruschetta

This bruschetta topping recipe nicely illustrates the green, white and red of the Italian flag and thus the origins of the dish. Be sure in this preparation to use the soft buffalo mozzarella which usually comes in ball form, floating in brine, and not the firmer mozzarella which is used for making pizzas.

Prep timeCook timeReady inYields

5 min

5 min

10 min

One

Ingredients

  • 3 slices of prepared
  • basic bruschetta
  • 3 1/4 " slices of buffalo mozzarella
  • 3 1/4 " slices of cucumber
  • 3 1/4 " slices of tomato
  • Sea salt
  • 3 small basil leaves
  • Sprig of basil for garnish

Instructions

  1. Arrange the slices of cucumber, mozzarella and tomato alternately, one of each for each piece of toasted bread. Season with a little sea salt. Tear a basil leaf and scatter over each slice. The sprig of basil can be used asan optional final garnish.

Tomato, Basil and Cucumber Bruschetta Recipe

Tomato, Basil and Cucumber Bruschetta Recipe

Tomato, Basil and Cucumber Bruschetta Recipe

Tomato and cucumber are halved and deseeded

Tomato and cucumber are halved and deseeded

This recipe is one of the more popular options for serving bruschetta, with diced tomato forming a large part of the topping.

Prep timeCook timeReady inYields

5 min

5 min

10 min

One

Ingredients

  • 3 slices of prepared bruschetta
  • 2 " piece of cucumber
  • 1 medium tomato
  • 1 clove of garlic
  • 2 large basil leaves
  • 2 tsp extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Sprig of basil for garnish

Instructions

  1. Half the tomato and half the cucumber lengthwise through the core. Deseed in each instance with a teaspoon before chopping to a fine dice. Add the tomato and cucumber to a mixing bowl, along with the torn basil leaves, peeled and grated garlic clove, olive oil and seasoning. Stir well before transferring to a small serving dish and garnishing with the basil sprig.
  2. This recipe may alternatively be served as in the introduction module to this page, simply by foregoing the small dish and basil sprig garnish and spooning the mix instead straight on to the bread.

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Garlic Mushroom and Sage Bruschetta Recipe

Garlic, Mushroom and Sage Bruschetta Recipe

Garlic, Mushroom and Sage Bruschetta Recipe

Button mushrooms and garlic for making bruschetta topping

Button mushrooms and garlic for making bruschetta topping

Garlic mushrooms are very popular in their own right as a starter or appetizer. This recipe combines them with bruschetta to delicious and healthful effect.

Prep timeCook timeReady inYields

5 min

10 min

15 min

One

Ingredients

  • 6 small button mushrooms
  • 1 clove of garlic
  • Generous pinch of dried sage
  • 1 tbsp extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Wipe the mushrooms clean and finely slice them, before peeling the garlic clove. Warm the olive oil very gently in a saucepan and grate in the garlic clove. Season with the sage salt and pepper and cook for a couple of minutes on a low heat, stirring constantly with a wooden spoon.
  2. Add the mushroom slices and continue to cook while the bread is toasted. Use a tespoon to carefully spoon the mushroom slices over the prepared bruschetta.

Sauerkraut and Dill Bruschetta Recipe

Sauerkraut and Dill Bruschetta Recipe

Sauerkraut and Dill Bruschetta Recipe

It is probably safe to say that every food recipe in the world, throughout history, has come about through either some level of experimentation - or entirely by accident. This recipe falls very much in to the latter category. It was while a very different bruschetta topping was being prepared and unfortunately spilled on the floor that a frantic search of the fridge resulted in this bruschetta topping idea. Think of this as a fusion of German and Italian cuisine and give it a try. You may be surprised by how tasty this actually is!

Prep timeCook timeReady inYields

5 min

5 min

10 min

One

Ingredients

  • 3 slices of prepared bruschetta
  • 2 tbsp sauerkraut
  • 6 small sprigs of fresh dill

Instructions

  1. The sauerkraut is taken from a jar. It is simply laid on top of the toasted bread and a few sprigs of fresh dill added as garnish. There should be no requirement for additional seasoning, as the bread and the sauerkraut already contain all that is needed.

Lots More Great Bruschetta Recipes around the Web - Click on any link for further details

  • Bruschetta Recipes: How to Make Bruschetta
    Bruschetta is an Italian appetiser, originating simply as a means of using up stale bread. This page looks at lots of different, tasty ways in which it is possible to enjoy bruschetta.
  • Tomato and Basil Bruschetta
    Bruschetta with tomato and basil. Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread.
  • BBC - Food - Bruschetta recipes
    Find out key information about bruschetta, including tips on storage and preparation, and browse the BBC's archive of bruschetta recipes
  • Tomato Bruschetta Recipes
    This Tomato Bruschetta is the most wonderful appetizer during fresh tomato season. Easy to prepare and bursting with summer flavors.
  • Jamie Oliver's Bruschetta Ideas
    Welcome to the recipe section of JamieOliver.com. Here are loads of tasty recipes that I've set aside for my website. Don't forget to let me know how you get on with them in the forum. Why don't you inspire me with your cooking as well by uploading y

Thank you for your visit to this page and I hope you have found it beneficial. The possible combinations for tasty bruschetta toppings are all but limitless and this page can but hope to scratch the surface. If you have a further idea for a delicious bruschetta recipe, why not share it below?

Do You Love Bruschetta?

Philinda on February 16, 2015:

Finindg this post solves a problem for me. Thanks!

Sundaycoffee on March 18, 2014:

The Sauerkraut topping sounds quite interesting. I happen to have a jar of Sauerkraut lying in the fridge...

julieannbrady on October 19, 2011:

Ah ... I surely do love it now! Fabulous job on the presentation ... I might have to have an early lunch as you have got my tastebuds all in a drool.