Bruschetta - how to choose bread and step-by-step recipes for making it at home with different fillings. Bruschetta with roast beef and arugula - step-by-step recipe with photos on how to cook at home What is bruschetta
Or “sandwich with a cow”...
This is not a recipe at all, but more of a serving method. Inspired by a visit to a tavern. We came in to while away the time and tried this appetizer. What was there and how it became immediately obvious, so we can safely repeat it at home. If you subtract the restaurant markup, then your soul finally becomes chocolatey, and you can drink quite a lot with the money saved.
Needed first mottled cow meat And quality olive oil. Ideally, I wanted to buy a New Zealand ribeye. Khertam. It was Lipetsk marble. But after 20 minutes of poking around in the tray I found this aged striploin. Let's try. Wash and dry on paper towels:
I also need olive oil, I have unfiltered, grano served cheese, pepper. Rub the meat with oil, pepper and let it sit at room temperature:
Refueling is very important. Tbsp. honey, 2-3 tbsp. oils, tsp. Tabaski, art. l. mustard and tbsp. balsamic:
Mix but do not shake...
The meat is well seasoned - fry it on the grill at the highest temperature for one and a half minutes per side, making a square pattern. It is important not to overcook. Roasting - rare
Place on a plate under foil to cool gradually. Place the future bruschetta on the same frying pan. The bread should be neutral in taste and preferably coarse in texture. Borodinsky won't screw it up here. White loaf too. Ciabata maybe. I chose this neutral gray, round loaf: Sokolnichesky, like...
Immediately rub the hot piece with garlic and pour oil over it:
Then add salt and some grano shavings. He's melting before our eyes...
Let it cool a little. The main thing is that the juices disperse in the meat and nothing leaks out during slicing. Take a sharp knife and cut thin slices across the grain:
And we put together a sandwich. The main thing is not to squeeze and do not forget to sprinkle the layers of meat with pepper:
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Italian cuisine is famous for its abundance of delicious dishes. One of them is bruschetta, common in many Italian regions. Traditionally, bruschetta is eaten as an appetizer before serving the main course. The classic version involves using only tomatoes with spices, but there are also more satisfying options with the addition of cheese, prosciutto, smoked fish or vegetables.
What is bruschetta
Italian bruschetta sandwiches were originally prepared as a snack for workers. The name “bruschetta” in Italian means grilled over coals. This appetizer is toasted ciabatta bread with filling. Today it is eaten as an appetizer (antipasto) or as a separate dish to accompany a glass of wine or beer. There are several varieties of bruschetta in Italy. In Tuscany, a fried slice of bread is called fettunta, and in Piedmont it is called soma d’aj (a version of two slices of bread that is folded like a sandwich).
How to cook
Preparing this snack does not require a lot of effort and time. In order for homemade bruschetta to turn out delicious, you need to take into account several important nuances. First you need to dry or fry the bread until golden brown. Then prepare the filling separately, which is placed on the bread. Before this, you need to add natural olive oil to the bread and rub it with garlic.
Fillings
The traditional filling for bruschetta is tomato and basil, sometimes mozzarella, dried prosciutto ham or vegetables are added. There are recipes for making the filling with different types of fish, eggplant, shrimp, mushrooms, cheese, meat or chicken. You can use pates or vegetable mousses (for example, avocado guacamole or the usual squash or beetroot caviar). Some people like a sweet filling made from fruits (grapes), berries (figs), nuts, chocolate, a variety of jams and jams.
Bread for bruschetta
To prepare bruschetta, it is important to choose the “right” bread. The most suitable option is Italian ciabatta bread. It is baked from wheat flour, yeast or wheat sourdough. Ciabatta has a crispy crust and soft, porous flesh. It is often used to make Tuscan sandwiches and catfish sandwiches. Ciabatta can be replaced with a French baguette or a regular white loaf.
Bruschetta Recipes
To make bruschetta at home, you can use various products. These can be either exquisite Italian products or simple affordable ingredients. Many people experiment by combining salty or sweet ingredients with each other. For example, the combination of goat cheese with berries is very piquant, and as a sweet snack it is interesting to try bruschetta with strawberries and ricotta. Read recipes for bruschetta with different fillings to learn how to prepare a delicious Italian snack.
With tomatoes
- Time: 15 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 70 kcal per 100 g.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: easy.
The combination of juicy tomato with crispy toasted bread, seasoned with aromatic basil and garlic is perfect for those who adhere to the principles of proper nutrition.
Ingredients:
- Bread – 4 slices of loaf;
- Olive oil – 3 tbsp. spoons;
- Tomatoes – 2 large or 150-200 g cherry tomatoes;
- Basil – 3-4 sprigs of greenery;
- Garlic – 2-3 cloves;
- Salt - to taste.
Cooking method:
- Slice the bread, dry it, sprinkle with oil.
- Cut the tomatoes into rings, add salt and place on bread.
- Add finely chopped garlic and basil.
With tuna
- Time: 20 minutes.
- Number of servings: 3 persons.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: easy.
Bruschetta with tuna is popular not only in Italy. An unusual combination of fish, cheese, and aromatic seasonings make the appetizer incredibly tasty. Fish is useful for almost any diet: it is a source of vitamins (A, D, E), fatty acids (omega 3, omega 6). Any type of fish goes well with bruschetta. If desired, you can replace the tuna with other fish, such as canned salmon.
Ingredients:
- Baguette – half a loaf;
- Tomato – 1 piece;
- Canned tuna – 1 can;
- Cheese (hard) – 50 g;
- Olives or capers - 10 pieces;
- Garlic – 3 cloves;
- Red onion - half;
- Lemon juice – 2 tbsp. spoons;
- Parsley - a few sprigs;
- Olive oil (unrefined) – 4-5 tbsp. spoon;
- Salt, hot pepper - to taste.
Cooking method:
- Cut the baguette into slices 1-2 cm wide.
- Fry in a frying pan or dry in the oven until golden brown.
- Then drizzle each slice with olive oil.
- Take one large tomato, cut into cubes and add chopped garlic.
- Season the resulting mixture with salt and pepper.
- Cut the onion into half rings and add a little lemon juice to it.
- Wash the parsley, separate the greens from the stems and chop it.
- Cut the olives into small rings; there is no need to cut the capers.
- Grate the cheese on a fine grater.
- Place tuna pieces on baguette.
- Then add tomatoes with garlic and onions.
- Add the cheese, then place the dish in the oven for 1-2 minutes.
- At the end, decorate the finished bruschetta with parsley and olives.
- Time: 25 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 315 kcal per 100 g.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: easy.
Bruschetta with roast beef is a very tasty and satisfying appetizer that is quite capable of replacing a full lunch. Roast beef is prepared from beef tenderloin, which is baked in a special way. Beef contains proteins, zinc, potassium, iron, B vitamins. If you are thinking about how to prepare a delicious original dish, then this sandwich is an excellent option.
Ingredients:
- Baguette – 1 piece;
- Roast beef – 10 slices;
- Cream cheese – 6-7 tbsp. spoon;
- Olive oil - to taste;
- Onion – 1 piece;
- Greens - to taste.
Cooking method:
- Slice the baguette and dry it until crispy.
- Remove from the oven and brush with olive oil.
- Once the baguette slices have cooled, spread the cream cheese over them.
- Peel the onion, cut into cubes and fry in oil until translucent.
- Add fried onions on top of the cream cheese.
- Place the roast beef slices on the bruschetta.
- Decorate with greens.
With mushrooms
- Time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 328 kcal per 100 g.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: easy.
Bruschetta with mushrooms is an exquisite dish for real gourmets. When mixing mushrooms with onions, especially if you add different seasonings, it turns out very tasty and aromatic. In preparing this bruschetta you can use champignons, porcini mushrooms, honey mushrooms, and chanterelles.
Ingredients:
- Ciabatta – 1 piece;
- Curd cheese – 120 g;
- Onions – 2 pieces;
- Olive oil – 1 tbsp. spoon;
- Brown sugar – 1 teaspoon;
- Champignons – 150 g;
- Wine vinegar - 3 tbsp. spoons;
- Balsamic vinegar – 2-3 drops;
- Dried pepper (chili) – 2 sprigs;
- Thyme – 2-3 sprigs;
- Salt, pepper - to taste.
Cooking method:
- Cut the onion into thin half rings.
- Fry the onion in a frying pan for 5 minutes.
- Add brown sugar, 1 tbsp. spoon of water.
- Mix well and leave for another 5-10 minutes.
- Wash the champignons and cut them into slices.
- Fry the mushrooms for 5-10 minutes.
- Add salt and pepper to taste, thyme, wine vinegar.
- Add onion, stir and remove from heat.
- Slice the bread, toast it or dry it.
- Wait for the bread to cool.
- Spread the crackers with cream cheese, then add the mushroom mixture.
- Add some balsamic vinegar.
With eggplants
- Time: 60 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 367 kcal per 100 g.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: medium.
Eggplant bruschetta is a great option for vegetable lovers. An important feature: it is prepared without salt, since feta cheese compensates for its absence.
Ingredients:
- Eggplants – 4 pieces;
- Ciabatta – 2 pieces;
- Feta cheese – 300 g;
- Pine nuts – 50-60 g;
- Garlic – 1 head;
- Olive oil - to taste.
Cooking method:
- Prick the eggplants on all sides with a fork.
- Cut the head of garlic into two parts, pour in olive oil, and wrap in foil.
- Place the garlic and eggplants on a baking sheet and bake for about half an hour at 200 degrees.
- Slice the ciabatta, toast it in the oven or on a grill pan, then brush with olive oil.
- Separate the flesh of the baked eggplants and remove the skins from the garlic.
- Chop the vegetables, season with oil and pepper.
- Roast the pine nuts in a dry frying pan.
- Crumble the cheese with your hands.
- Place the vegetable paste on pieces of toasted bread and add pieces of cheese.
- Then sprinkle with pine nuts and pepper.
With shrimps
- Time: 30 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 303 kcal per 100 g.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: easy.
A shrimp sandwich is a very delicate, delicious appetizer that goes perfectly with a glass of dry white wine. In order for the appetizer to be especially tasty, it is important to choose large, preferably fresh frozen seafood, as they are softer. It is recommended to avoid purchasing pre-peeled shrimp, as they will lose their flavor when fried or boiled.
Ingredients:
- Shrimp – 200 g;
- Ciabatta – 1 loaf;
- Parsley – 50 g;
- Garlic – 6 cloves;
- Olive and butter - to taste;
- Lemon juice – 2 tbsp. spoons;
- Salt, pepper - to taste.
Cooking method:
- Cut the ciabatta into slices and toast.
- Fry the shrimp in a mixture of butter and olive oil.
- Add crushed garlic cloves and pepper to the shrimp mixture.
- When the shrimp are ready, sprinkle them with lemon juice.
- Drizzle the dried slices with olive oil.
- Then salt and sprinkle them with parsley.
- At the end, place the prepared shrimp on the bread.
With cheese
- Time: 25 minutes;
- Number of servings: 3 persons.
- Calorie content of the dish: 190 kcal per 100 g.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: easy.
An Italian sandwich with tomato slices and melted mozzarella is a great option for a family lunch or get-togethers with friends. For such appetizers, it is better to take mozzarella in brine. The best mozzarella is made from buffalo milk. But in Russia, the more common cheese is made from cow's milk, which is just as suitable for this recipe.
Ingredients:
- Ciabatta – 1 piece;
- Mozzarella – 100 g;
- Tomato – 1 piece;
- Garlic – 3 cloves;
- Cilantro – 10 g;
- Olive oil – 40-50 g.
Cooking method:
- Cut the tomato into thin slices.
- Chop the garlic and mix with olive oil.
- Cut the mozzarella into small pieces.
- Chop the greens.
- Slice the ciabatta and toast or dry it.
- Then coat with garlic-butter mixture.
- Place a slice of tomato and a piece of cheese on each piece of ciabatta.
- Bake for a few minutes (the cheese should melt).
- Sprinkle with cilantro before serving.
With prosciutto
- Time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 272 kcal per 100 g.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: easy.
Prosciutto is an Italian version of ham made from salt-rubbed ham. Blue cheese adds a sophisticated flavor, while arugula and walnuts add flavor to the bruschetta.
Ingredients:
- Ciabatta or baguette – 1 piece;
- Prosciutto – 8-10 slices;
- Blue cheese – 150 g;
- Arugula – 1 bunch;
- Walnuts – 100 g;
- Olive oil - to taste;
- Pepper - to taste.
Cooking method:
- Slice the bread and dry it in the oven.
- Brush the finished croutons with olive oil.
- Place the prosciutto slices on the bread.
- Rinse the arugula, dry it and place on each slice.
- Grind the cheese and place on the arugula.
- Chop the walnuts and sprinkle on top of the sandwich.
- Season and place in the oven for a few minutes.
- Time: 30 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 282 kcal per 100 g.
- Purpose: snack.
- Cuisine: Italian.
- Difficulty: easy.
To make delicious bruschetta, you can use bacon, which goes well with goat cheese. It has a soft curd consistency and can be easily spread on a toasted baguette..
Ingredients:
- Baguette – 8 slices;
- Bacon – 8 pieces;
- Leeks - 2 onions;
- Goat cheese – 150 g;
- Olive oil - to taste.
Cooking method:
- Chop the bacon and fry until crispy.
- Then place on paper towels to drain excess fat.
- Cut the onion into circles.
- Fry the baguette without oil.
- After frying, drizzle with olive oil.
- Fry the onion.
- Spread goat cheese on baguette slices.
- Add onion.
- Add the bacon at the end.
How to eat bruschetta correctly
Italians eat bruschetta with their hands, but if you are served a very large sandwich with a fair amount of filling, you can use cutlery. The ideal alcoholic accompaniment for bruschetta is wine, but you can order convenient, delicious sandwiches with a glass of light beer. An assorted dish serving several (five to six) types of bruschetta is well suited for a large company. In some cafes, bruschetta is served for breakfast - then it is better to choose tender, hearty options, for example, with cream cheese and prosciutto: this goes well with a cup of strong Italian coffee.
Video
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!Italian cuisine is usually associated with dishes such as pasta, risotto and pizza. But this article will not talk about them. We will prepare bruschetta. This delicious appetizer of fried slices of bread is one of the symbols of gastronomic Italy.
In general, bruschetta, like pizza, pudding and other dishes, came out of the simple kitchen of the rural poor. In order not to throw leftover food into the trash, Italian peasant women used it as a filling for fried bread. But today, representatives of wealthy Italian families are not averse to enjoying bruschetta.
In general, every region of Italy is famous for its bruschetta. In some parts of this country it is called "panunto", and in Tuscany it is called "fettunta". In Alpine Piedmont, this snack resembles a sandwich. The bread, fried and crushed with garlic, is placed one on top of the other, and tomato slices are placed between the slices. They are salted, peppered and flavored with olive oil.
How is bruschetta prepared?
There is nothing difficult in preparing such a snack.And this task is unlikely to take more than 5-10 minutes. Before preparing bruschetta, it is important to understand a few rules:
- The taste of the snack should be bright and rich
- Bruschetta ingredients should not overlap each other.
There are a lot of recipes for this snack. Toasted bread and rubbed with garlic is the simplest bruschetta. But, there are more refined recipes for such a snack. If you wish, try experimenting with complex flavor combinations when preparing this dish.
Classic bruschetta is prepared like this:
- White bread cut into slices and fried on a grill or frying pan
- When a golden crust appears, cool the slices of bread and rub them with garlic.
- Peel the tomatoes and cut into slices
- Drizzle olive oil onto bread and add tomatoes
- Salt, pepper and add basil leaf
More complex versions of bruschetta can use various thick creams and pates. In Italy, this appetizer is very popular, stuffed with a mixture of green asparagus and smoked duck breasts. There are also sweet versions of children's bruschetta.
Bruschetta with tomatoes
Bread, garlic, tomatoes and olive oil are the main ingredients of classic bruschetta. The first version of such a snack was given above. But, it can be improved. For this:
- Cut bread (1 piece) into equal pieces
- Grease each piece with a thin layer of butter (100 g)
- Chop the basil (1 tbsp) and use a special press to chop the garlic (3 cloves)
- Peel tomatoes (350 g) and cut into small pieces
- Mix tomatoes, basil and garlic
- Add balsamic vinegar (1 tablespoon), ground pepper and salt to this mixture
- Mix the filling and place on slices of bread
- Grease a baking sheet with olive oil (1-2 tablespoons) and place on sandwiches
- Sprinkle them with grated Mozzarella cheese (200 g)
- Bake until the cheese melts
This bruschetta can be served either hot or cold.
Bruschetta with cheese
Cheese, the second ingredient after tomatoes, is used in the preparation of this traditional Italian snack. But, in this recipe Adyghe cheese will be used. It can be purchased at every supermarket.
- Tomato (1 pc.) cut into 2 halves and cut into thin slices
- Pass garlic (3 cloves) through a press and mix with olive oil (40 g)
- Cut Adyghe cheese (100 g) into portions
- Grind cilantro (10 g)
- Slice the bread and coat it with olive oil and garlic
- Fry in a frying pan until golden brown
- Place a tomato slice and a piece of cheese on each slice
- Bake over medium heat until the cheese melts
- Sprinkle with cilantro and serve
If you want to bring the recipe for such a snack closer to the Italian one, replace the Adyghe cheese with “Mozzarella”
Bruschetta with eggplant
Feta cheese goes best with eggplant. Therefore, these two products will be used in the dish below.
- Prick eggplants (4 pieces) with a fork on all sides
- Cut unpeeled garlic (1 head) into two halves, pour in oil and wrap in foil.
- Place the eggplants and garlic on a baking sheet and bake at 200 degrees for about half an hour.
- Cut Italian Ciabatta bread (2 pieces) into slices 1.5 cm thick
- Brush them with olive oil on both sides and bake them on a wire rack in the oven until they brown.
- We extract the pulp from the baked eggplants, and remove the garlic from the husks
- Chop the baked vegetables, season with pepper and butter
- Since Feta is a rather salty type of cheese, there is no need to salt the vegetables.
- Pine nuts (50 g-60 g) need to be heated in a dry frying pan
- Crumble feta (300 g) with your hands or chop it into unequal pieces with a knife
- Spread vegetable paste on slices of bread and sprinkle with feta pieces
- Pepper and sprinkle with pine nuts
Before serving, you can drizzle with olive oil.
Bruschetta with chicken
The wives of Italian peasants brought this type of snack to their husbands working in the fields. Chicken meat has high nutritional value and does not spoil for a long time. Improves the dish a little:
- Grind tomatoes (2 tbsp), green chili (1 pc) and onion (2 tbsp)
- Simmer vegetables until they become soft
- Add chicken meat (1 cup), dried coriander (½ teaspoon) and fry until cooked
- Cut white bread into slices (2-3 pieces) and fry them
- Place the filling on top and serve
Thanks to coriander, this bruschetta will taste like Indian cuisine.
Bruschetta with herring
Herring is also very popular in Italy And naturally it is used in preparing various snacks. And bruschetta too. In this recipe, herring is combined with pickled cucumbers. You can buy them at the store, but it’s better to pickle them yourself.
- In a deep plate, mix olive oil (3 tablespoons) and wine vinegar (2 tablespoons)
- Finely chop dill (1 bunch) and add it to the oil-vinegar mixture
- Add salt and pepper to the marinade
- Cut cucumbers (2-3 pcs.) into thin slices and place them in a bowl with marinade
- Cucumbers should be completely covered with marinade. We wait 15 minutes
- Finely chop the red onion (1 piece) and pour it into a colander
- In order for the onion to lose its bitterness and its sharp taste, pour boiling water over it
- Cut herring fillet (2 pieces) into small cubes and add onion to it
- Cut the baguette into pieces 1-1.5 cm thick
- Line a baking sheet with parchment paper and place the sliced bread on it.
- Bake it until crispy
- Place pickled cucumbers and herring with onions on the prepared hot bread.
- Pour the remaining marinade on top
This bruschetta can be used as an appetizer for a traditional Russian 40-degree drink.
Bruschetta with arugula
This “sandwich” is best prepared with black bread Herbs such as rosemary, oregano and basil are very suitable for preparing this snack. If you don’t have them on hand, you can experiment with other spices.
- Cut the bread into thin pieces and sprinkle with chopped herbs
- Drizzle with a little olive oil and place in the oven
- Finely chop the onion and bake it in a slow cooker (you can use a double boiler or oven)
- Add chopped chili pepper, thinly sliced eggplant and sun-dried tomato to the prepared onion.
- Mix olive oil, balsamic vinegar, a pinch of sugar and some herbs
- Place vegetable mixture on bread
- Place a leaf of arugula on top and drizzle with dressing
The amount of ingredients can be determined according to taste.
Bruschetta with beef
You can make delicious bruschetta with beef tenderloin. Its taste can be improved with Pesto sauce.
- Fry steak (300 g) in olive oil until cooked
- Turn off the heat and leave the meat in the pan to finish cooking
- When the beef has cooled, cut it into slices 2-3 mm thick
- Spray rye bread (4 slices) with olive oil and fry in a frying pan on both sides
- Spread Pesto sauce (2 tablespoons) on bread and place finely chopped sun-dried tomatoes (6 pcs.), beef and arugula (40 g) on top.
- Salt, pepper and serve
You can take these “sandwiches” with you to work and snack on them for lunch
Bruschetta with pepper
Pepper goes very well with Feta cheese In order to taste the irresistible taste of such a snack, you can prepare the Italian “sandwich” bruschetta.
- Bake the pepper (1 pc.) in the oven on a wire rack until scorch marks appear on it.
- Heat olive oil in a frying pan and fry white bread (2 pieces)
- When the sides of the bread are browned, transfer it to a plate.
- Core and peel the roasted peppers
- Cut the pepper into long pieces and place them on the bread
- Top with crumbled feta (40 g) and basil leaves (2 sprigs)
Bruschetta with mushrooms
- Peel onions (2 pcs.) and cut into thin half rings
- Heat olive oil (1 tablespoon) in a small frying pan and fry the onion for 5 minutes
- Add a tablespoon of water and brown sugar (1 teaspoon) to the pan.
- Stir and continue frying the onions for another 10 minutes.
- Wash the champignons (150 g) and cut into slices
- Fry the mushrooms in butter for 8 minutes over medium heat.
- Add wine vinegar (3 tablespoons), black pepper, salt, a pinch of dried chili pepper and thyme (2 sprigs) to the mushrooms.
- Fry the mushrooms for another 6-7 minutes, then add the onion, stir and remove from the stove
- Cut white bread (1 piece) into slices and bake them in a preheated oven
- Remove the bread from the oven and let it cool slightly
- Spread the bread with curd cheese (120 g) and place mushrooms and onions on it
- Salt and add balsamic vinegar (2-3 drops)
Bruschetta with shrimp
Shrimp is a very tasty seafood that is widely used in Mediterranean cuisine. They also found their use in preparing bruschetta.
- Fry large and fresh shrimp (200 g) in the shell in a mixture of olive and butter
- To enhance the taste of shrimp, you can add chopped garlic (6 cloves) and ground pepper to the oil.
- Prepared shrimp should be sprinkled with lemon juice.
- Fry slices of bread (1 loaf) in the remaining oil from the shrimp.
- Sprinkle them with parsley (50 g), salt and let cool
- Place peeled shrimp on top and pour soy sauce over it
Bruschetta with ham
Dry-cured ham from the Parma region is famous throughout the world. It can also be used as a filling for the traditional Italian dish bruschetta.
- Cut the baguette (1 piece) into slices, grease them with olive oil and bake in the oven until cooked
- Cut the ham (8-10 slices) into very thin pieces and place on each slice
- Arugula (1 bunch) needs to be washed and excess water removed with a paper towel
- Place 2-3 arugula leaves on one slice
- Grind blue cheese (150 g) and place a few pieces on top of arugula
- Grind walnuts (100 g) in a mortar and use as a topping
- Sprinkle with ground pepper and place in the oven preheated to 180 degrees
- As soon as the cheese begins to melt, remove the bruschetta and serve.
Bruschetta with avocado
Many lovers of such Italian “sandwiches” rightly consider bruschetta with avocado the most delicious and healthy snack. In addition to the fact that this fruit is very beneficial for the liver in many respects, it can even replace meat.
- Cut the avocado (1 pc.) into two parts, remove the pit and use a spoon to extract the pulp
- To prevent the avocado pulp from turning black, sprinkle it with lime juice.
- Using a fork, chop the pulp and add spices to it to taste.
- Cut the baguette into pieces and spread the avocado pulp on top of them.
- Using a grater, grate the Parmesan and sprinkle it on top.
This appetizer can be used as a base for other types of bruschetta.
Bruschetta with basil
Basil perfectly complements the taste of cherry tomatoes. The recipe below also contains one more ingredient - hard cheese. It will make this bruschetta not only tasty, but also filling.
- Cut white bread into thin slices (4 slices), brush with olive oil (1 teaspoon) and bake in the oven
- Cut cherry tomatoes (8-10 pcs.) into slices, add chopped garlic (1 clove), pour in olive oil (1 teaspoon) and wine vinegar (1/2 teaspoon)
- Chop basil (a small bunch) and add to the tomatoes
- Place sliced cheese (50 g) on slices of bread and then tomatoes
- Garnish with whole sprigs of basil and serve
This bruschetta not only has a very pleasant taste and appearance. This snack also smells amazing.
Bruschetta with tuna
This type of bruschetta is very popular in Piedmont. The blend of tuna, tomato and olive flavors epitomizes traditional Italian cuisine.
- Cut a white or gray baguette (1/2 piece) into slices, sprinkle olive oil on them, salt and fry
- Cut out the stem and core of a large tomato and cut into cubes
- Pass the garlic (3 cloves) through a press and add to the tomatoes
- Salt and pepper the tomato-garlic mixture, add olive oil and stir
- Peel the red onion (1/2 pcs), cut into half rings and sprinkle lemon juice (2 tablespoons) on it.
- Grind the cheese (50 g) on a fine grater and rinse the parsley sprigs
- Separate the parsley leaves from the stems and chop them
- Olives (10 pcs.), cut into thin slices
- Place pieces of canned tuna (1 can) on warm pieces of toasted bread.
- Then add a layer of tomatoes and garlic
- Then a layer of onions and grated cheese
- Place the bruschetta in the oven until the cheese runs out.
Decorate the finished Piedmontese “sandwich” with olive rings and chopped parsley.
Bruschetta with mozzarella
Perhaps this bruschetta can be called the most Italian. Find the bread from the day before yesterday in the bread bin. It is with its help that you can create a classic snack. And one more nuance, the pesto sauce used in this recipe is better to prepare yourself. Don't buy it in a store.
- Place the bread slices on a baking sheet, drizzle them with olive oil and place in the oven for 6 minutes.
- Mix soft butter (1 tablespoon) with Pesto sauce (1 teaspoon)
- Cut the peeled tomatoes (1 piece) into cubes and finely chop the olives (a handful)
- Combine olives, tomatoes, tomato paste (1 teaspoon) and mix
- Mozzarella cheese (1 ball) cut into slices
- Grease the finished bread slices with a mixture of Pesto and butter.
- Place tomatoes, olives (1 teaspoon each) and Mozzarella slices on top
- Place the bruschetta in the oven for 2 minutes
- Remove the sandwiches and decorate them with basil leaves (2 sprigs)
Bruschetta with salmon
Bruschetta with salmon is an excellent appetizer for wine It is better to toast the bread in a toaster or dry frying pan.
- Cut the baguette (1 piece) into thin slices
- Sprinkle it with olive oil and place it in a preheated (180 degrees) oven
- When the slices are browned, they need to be removed from the oven.
- Cut salmon (120 g) into thin strips
- Wash the tomatoes (2 pcs.) and basil (5-6 leaves) under running water and place them on a paper towel
- Grind the basil leaves and cut the tomatoes into small cubes
- Mix tomatoes and basil, and add olive oil (3 tablespoons) and ground pepper
- Place vegetable dressing, pieces of salmon, and cottage cheese (a small amount) on cooled slices of bread.
- Place a sprig of basil on top for beauty.
Bruschetta with salmon
Another “fish” bruschetta can be prepared using salmon meat or the same salmon (Atlantic salmon). There will be no difference.
- Cut the loaf into small slices (5-6 pieces)
- Fry them on a grill or dry frying pan until golden brown
- Using a pastry brush, soak the bread slices with olive oil.
- Divide the avocado (1 piece) into two parts and remove the pit
- Peel the avocado and cut the flesh into small cubes
- Place avocado cubes and chopped dill (2 sprigs) into a blender bowl.
- Sprinkle them with the juice of half a lime and add olive oil (1 tablespoon), ground pepper and salt.
- Make a puree from the products loaded into the blender
- Spread the puree onto warm pieces of loaf
- Cut salmon (200 g) into thin slices and place them on top
- Decorate the bruschetta with arugula and serve
Bruschetta with roast beef
Is it possible to get enough of these Italian “sandwiches”? Yes, if one of their ingredients is roast beef. Look in the refrigerator, maybe after the last holiday you have a piece of beef left over, and you don’t know what to do with it?
- Preheat the oven to 180 degrees and thinly slice the roast beef (8-10 slices)
- Cut the baguette (1 piece) into slices and grease them with olive oil
- Bake them until crispy
- Grease the cooled slices of bread with cream cheese (5-6 tablespoons)
- Peel the onion and cut it into small cubes
- Fry them in vegetable oil until transparent
- Place the onions on a layer of cream cheese
- Place sliced roast beef on top
Bruschetta with Parmesan
A light and satisfying “sandwich” can be made from tomatoes, garlic and Parmesan.
- Fry bread (2 slices) on both sides until golden brown
- Cut the tomato (60 g) into small cubes
- When the bread has cooled, rub it with garlic.
- Mix chopped tomato, basil (pinch) and olive oil (20 ml)
- Place the filling on the bread and sprinkle with grated Parmesan (15 g)
Bruschetta pesto
For a quick snack or if you don't want to spend a lot of time in the kitchen preparing breakfast, take a look at this recipe for bruschetta with pesto sauce Its taste will not leave anyone indifferent.
- Wash the basil leaves in cold water and lay them out to dry on a paper towel.
- In a mortar we crush the garlic and pine nuts fried in a dry frying pan.
- Add a little salt to the mortar and crush everything in a circular motion.
- The mixture in the mortar should turn the color of green cream.
- Using a fine grater, grate two types of hard cheese
- Mix the cheese and mortar mixture and dilute with a small amount of olive oil
Pesto sauce is ready. But, if you don’t want to bother with the sauce, you can buy it ready-made.
- Slice the bread (1 piece), sprinkle the slices with olive oil and place in an oven preheated to 170 degrees.
- Cut cherry tomatoes (6-8 pcs.) into two parts
- Grease slices of bread with cottage cheese (4-5 tablespoons) and pesto sauce (4-5 tablespoons)
- Place tomatoes on top and garnish with basil leaves
Bruschetta with vegetables
Another hearty bruschetta. Its vegetable base is zucchini. And ham is responsible for the nutritional value.
- Cut the baguette into small slices (4 pieces) and dry in the oven
- Zucchini (1 piece) cut into slices thick (2-3 mm) and baked on the grill or vegetable oil
- Chop the garlic (1-2 cloves) and season the cooling zucchini with it
- Salt and pepper the zucchini
- Add chopped herbs and leave for 10 minutes
- Rub cooled baguette slices with garlic and place zucchini with garlic and herbs on them
- Sprinkle with olive oil and place a slice of ham on top (4 pcs.)
- Decorate with herbs and serve
Bruschetta with bacon
Another delicious bruschetta can be made with bacon, goat cheese and leeks. - Cut the bacon (6 pieces) and fry in vegetable oil until crispy
- Place bacon slices on a paper towel to remove excess fat.
- Cut leeks (2 pcs.) into slices
- Cut the baguette into slices (8 pcs.)
- Fry the bread slices in pure vegetable oil
- In the pan where the bacon was previously fried, fry the onion rings until golden brown.
- Spread goat cheese (150 g) on slices of bread and add onions
- Place bacon on top and serve hot
Bruschetta with olives
Many recipes for this Italian appetizer include olives. But, most often they are used as decoration. If you want to make not only tasty, but also healthy bruschetta, make it with olive paste.
- Place one can of black olives (400 g) without pits in a blender
- Add a little vegetable oil (70 g) and beat for 10 seconds
- Add pine nuts (2 tablespoons) and parsley to this mixture and beat for 20 seconds
- If the paste turns out dry, you can add more olive oil.
- Separately, beat curd cheese (5 tablespoons), salt and lemon juice (1 tablespoon)
- Dry a few slices of ciabatta in a frying pan, brush with olive oil and rub with garlic
- Spread olive paste and garnish with herbs
Bruschetta with pate
This recipe was spied on by the famous lover of Italian cuisine Nika Belotserkovskaya Even though this recipe uses chicken liver pate, this bruschetta is very easy and quick to prepare.
- Fry onion (1 head) in butter until transparent
- Add coarsely chopped chicken liver (500 g) to it and pour dessert wine (150 ml)
- While stirring, wait until the wine evaporates and the smell of alcohol goes away.
- Place the finished liver in a blender and blend until smooth.
- Place the liver in the pan again and add chicken broth (150 ml)
- Boil until required, add salt and pepper
- Toast the bread and spread the required amount of pate on it
Bruschetta with liver
Another recipe that contains liver. But, instead of chicken, we will use beef liver. Another interesting ingredient in this bruschetta will be quail eggs.
- Cut the liver (200 g) into pieces, and the onion (1 head) into half rings
- Melt butter (75 g) in a frying pan and fry the onion
- Add the liver to the pan, cover with a lid and fry until done
- Season with salt (1/4 teaspoon), nutmeg (0.2 g) and pepper (0.25 teaspoon)
- When the liver has cooled, beat it in a blender or food processor along with butter (0.75 g) and mayonnaise (2 tablespoons)
- Fry slices of white bread (200 g) in a dry frying pan on both sides
- Boil quail eggs (8 pcs.) and peel them
- Place liver pate and quail eggs on slices of bread
- Decorate with greens (8 branches) and olives (8 pcs.)
Bruschetta with garlic
Garlic is one of the most important ingredients not only in this dish, but in all Mediterranean cuisine. When preparing bruschetta, garlic is rubbed on dried slices of bread or crushed and added to the tomato mass.
- Dry slices of bread (5-7 pieces) and sprinkle it with olive oil
- When the oil is absorbed, rub the bread with garlic (2 cloves)
- Cut the eggplant into thin slices
- Heat the oil in a frying pan and fry the eggplant strips on both sides.
- Place eggplants on bread
- Finely chop the garlic (2 cloves) and sprinkle it over the eggplants
- Cut Feta (150 g) into cubes and place them on top
Bruschetta with fish
A light snack can be prepared from smoked salmon and cream cheese.
- Place black bread (9 slices) on a baking sheet, sprinkle it with vegetable oil and fry in the oven for 8 minutes
- Add lemon juice and pepper to cream cheese (2 tablespoons)
- Cut the cucumbers into slices lengthwise
- Cut smoked salmon (150 g) into small pieces
- Spread cream cheese on prepared bread
- Place salmon and cucumbers on top
- Decorate with dill
Bruschetta with meat
Is there some boiled pork left after yesterday's feast? Great. Let's prepare a hearty and healthy snack from it.
- Fry bread (8 slices) in olive oil on both sides
- Clean the champignons (4 pcs.) from dirt and boil them
- Place cheese (100 g), meat (200 g) and arugula leaves on slices of bread
- Place thin slices of mushrooms on top
- Drizzle with olive oil, sprinkle with salt and pepper
- Decorate with herbs and serve
Bruschetta with tomatoes
Let's make "sandwiches" with tomatoes, pickles and cream cheese
- Traditionally we dry or brown bread in butter (200 g)
- Cut the tomato into small cubes and season with Tabasco sauce (1 teaspoon)
- Pickled cucumbers (2-3 pcs.), cut into longitudinal slices
- Spread cream cheese (100 g) on bread
- Place tomatoes and cucumbers on top (folded into a tube)
- Sprinkle crushed black peppercorns on top
- Decorate with basil sprigs
Lenten bruschetta
If you are fasting, you can use this recipe for an Italian appetizer - Clean the mushrooms (300 g) from contaminants and wash them
- Coarsely chop the mushrooms and fry them in vegetable oil
- Chop garlic (1 clove) and fresh herbs
- Add to the pan and stir
- Add salt, ground pepper and chopped chili pepper
- Stir and add olive oil if necessary
- Add butter and 2-3 tbsp. spoons of water
- Sprinkle with lemon juice and simmer over low heat for 3-4 minutes
- Toast bread (2 slices) and rub with garlic
- Place equal amount of mushroom mixture on each slice of bread
- Decorate with herbs and serve
Mini bruschetta
This recipe for such a tasty and appetizing snack came to us not from Italy, but from the capital of Austria - Vienna. Unlike its traditional Italian counterpart, Viennese bruschetta is miniature in size.
- Slice Borodino bread (1 piece) crosswise, 0.6 cm thick
- Grill on both sides
- We clean the bell pepper (310 g) from seeds and solid inclusions
- Peel carrots (330 g) and cut into squares
- Grind bell pepper
- Fry carrots, onions (460 g), bell pepper, chopped garlic (30 g) and tomatoes cut into squares (570 g) in vegetable oil
- Add tomato paste (120 g), sugar (20 g) and freshly ground pepper (2 g)
- Prepare lecho and spread it with slices of bread
- Leave room in the middle for sour cream (11 g)
- Spread the sour cream and cut the bruschetta into two parts
Bruschetta according to the recipe of Yulia Vysotskaya
Famous TV presenter Yulia Vysotskaya loves Italian cuisine And he prepares one of the traditional dishes for this cuisine - bruschetta with fried peppers.
- Cut cherry tomatoes (4 pcs.) into 4 parts
- Place peppers cut into two pieces (2 pieces) on the grill, cover with foil on top and fry for 8 minutes.
- Turn the peppers over to the other side and fry for another 6 minutes.
- Cut the finished peppers into thin strips and mix them with tomatoes, capers (3 tablespoons), olive oil (3 tablespoons) and red wine vinegar (2 tablespoons)
- Salt, add pepper and mix
- Fry bread (8 slices) on both sides
- Place the vegetable mixture on bread, sprinkle with Parmesan and drizzle with olive oil.
Bruschetta with cottage cheese
Cottage cheese goes very well with tomatoes and herbs. A snack with these ingredients will be very tasty and satisfying.
- Wash basil (1-2 sprigs) and tomatoes (3 pcs.) under running water and let them dry
- We tear off the leaves from the basil stems and the skin from the tomatoes.
- Cut the tomato pulp into squares and place them in a salad bowl
- Sprinkle them with basil leaves and any spices
- Italian Herbs spices (5-7 g) are ideal for this recipe.
- Finely chop the garlic (2-3 cloves) or pass it through a press
- Add garlic to tomatoes and drizzle with olive oil
- Add salt and mix the mixture, let it sit
- Heat vegetable oil in a frying pan and fry slices of bread (4 pcs.)
- Readiness is determined by golden color
- Place fried slices on a plate
- Spread a little tomato mixture on each
- Sprinkle the “sandwiches” with chopped cottage cheese (50 g)
- Decorate with basil leaves
Bruschetta with egg
This bruschetta is made using a poached egg. To prepare it, the egg is first broken and its contents are poured into a cup. And only then from the cup into boiling water.
- Tomato (1 large) cut into two parts and remove seeds and excess liquid from it
- Line a baking dish with foil and place the tomatoes in it
- Salt, pepper and sprinkle with olive oil (1 tablespoon)
- Bake in the oven for about 15 minutes
- Boil water (0.5 ml) in a saucepan and add vinegar
- Stir boiling water and pour in egg (1 pc.)
- Reduce heat to low and cook for 2-3 minutes
- Remove the egg to a paper towel
- Heat olive oil (1 tablespoon) in a frying pan and fry the bread slices on both sides
- Remove the tomatoes from the oven and chop
- On each slice we place tomatoes, half a poached egg, thinly sliced bacon (2×25 g) and parsley leaves (2 sprigs)
- Salt and serve
Bruschetta with ricotta
This Italian sandwich features warm garlic toast topped with a spicy balsamic and basil dressing.
- Fry bread (4 slices) in a frying pan with olive oil or toast in a toaster, and then sprinkle with olive oil
- Rub the prepared bruschetta base with garlic on one side.
- Remove the seeds from the tomato (1 large) and cut its pulp into cubes
- Recotta cheese (150 g) also cut into small cubes
- Finely chop the red onion (1 small head) and basil leaves (1 tablespoon)
- Mix the filling ingredients, add balsamic vinegar (1 tablespoon), pepper and salt
- Place on bread and serve
Bruschetta assorted
What is assorted bruschetta? This is serving several types of such snacks to the table at once. In any Italian cafe and restaurant you can order such an assortment of several sandwiches.
Bruschetta calories
The calorie content of this Italian “sandwich” depends on the filling ingredients. Below is a table with the calorie content of classic bruschetta with tomatoes, olive oil, garlic and herbs.
Kate. In my opinion, the most successful sandwiches are made from Italian bread - ciabatta. A baguette is also good, but it is drier. And when preparing bruschetta, you need to pay attention to vegetable oil. Extra virgin olive oil goes best with this dish.
Olga. We ordered this appetizer in Italy. We decided to try it and subsequently use it at home. The waiter brought several different sandwiches on one platter. Traditional with tomatoes and cheese, as well as more exotic seafood. I liked it very much.
Video. Bruschetta with Suluguni
