Is Italian cuisine close to you?
Are you looking for tips for simple and tasty appetizers or treats for a celebration?
Then you’ve come to the right place!
We have 6 delicious bruschetta recipes for you in several different variants.
Whether you choose the traditional one with tomatoes or the less common mushroom or avocado one, you and your guests are sure to enjoy it.
So enough talk and let’s get to it!
Bruschetta with tomatoes and parmesan
Try this easy bruschetta recipe that will become your favorite summer appetizer. Ideal for summer parties, but also weekday dinners.
- 1/4 cup extra virgin olive oil
- 1 and 1/2 teaspoons of pressed fresh garlic
- 700 g diced tomatoes
- 1/4 cup finely grated Parmesan
- 1 tablespoon balsamic vinegar or more to taste
- 3/4 teaspoon salt, then more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup basil, chopped into strips
- 1 loaf (420g) French, cut into 1.3cm thick slices (about 12 slices)
- Heat the olive oil in a small skillet or saucepan over medium-low heat.
- Add garlic and cook until golden, about 1 minute.
- Transfer to a large bowl.
- Leave to cool while you chop the tomatoes and basil.
- Pour the tomatoes into the bowl with the cooled oil mixture.
- Add Parmesan, basil, balsamic vinegar, salt and pepper.
- Mix the mixture well.
- Place the oven rack a few cm below the grill and preheat on the grill function.
- Line up the bread slices on the baking sheet.
- Grill until golden, about a minute, then flip to the other side and grill until golden again.
- Serve the tomato mixture immediately with the toasted bread (add a little juice with a spoon).
- Garnish with Parmesan cheese if desired.
See also our 7 best Italian recipes ! What will you cook first?
Toasted bread with spinach, feta and tomatoes
Blanched spinach mixed with crumbled feta and chopped tomatoes creates a luxurious topping that you can spread on toasted bread and simply conjure up a wonderful light dinner or tasty appetizer on the table.
- ¼ cup spinach blanched, drained and chopped
- ¼ cup crumbled feta
- ¼ cup tomatoes, seeded and coarsely chopped
- salt to taste
- pepper to taste
- 6 slices of bread
- 1 clove of garlic, cut in half
- extra virgin olive oil
- Mix chopped spinach, cheese and tomatoes.
- Season with salt and pepper.
- Toast the bread until light brown
- Spread the slices of bread on both sides with the cut sides of the garlic.
- Drizzle with olive oil.
- Divide the spinach mixture among the bread slices and serve immediately!
Mushroom bruschetta with balsamic and thyme
Mushrooms and thyme are best friends! Combine them with balsamic vinegar and you have an irresistible delicacy that you simply pile on toasted bread lightly smeared with garlic. It is a great breakfast, a light lunch or a perfect appetizer, which takes only 10 minutes to prepare.
- 400 g of any mushrooms
- 3 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of sugar
- 1 tablespoon of thyme leaves
- salt and pepper to taste
- half a clove of garlic, unpeeled
- 4 slices of bread
- extra olive oil for drizzling
- Heat the oil in a large skillet over high heat.
- Cut the mushrooms into 0.5 cm slices.
- Throw in the pan and quickly saute, about a minute or two.
- Add the balsamic vinegar and sprinkle with sugar, then stir for another 30 seconds or so to caramelize the balsamic and sugar.
- Add the thyme and season with salt and pepper.
- Toast the bread and rub each piece with garlic.
- Pile the mushrooms on top of the bread and serve immediately, drizzled with extra olive oil (if desired).
We also have popular recipes for Italian salad with mozzarella and basil in 8 different versions. Try them all!
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Tomato bruschetta with avocado and mozzarella
Quick and easy bruschetta with avocado is perfect for brunch or as a light dinner. You can prepare it in less than 20 minutes and at the same time make an incredible show with it!
For the bread:
- 1 loaf of bread
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic
For the tomato mixture:
- 280 g cherry tomatoes, evenly sliced
- ¼ cup chopped red onion
- 4-5 chopped fresh basil leaves
- 1 tablespoon of olive oil
- salt to taste
For the avocado:
- 2 medium avocados, peeled, pitted and crushed
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- salt to taste
- 1/4 cup shredded Mozzarella
- fresh basil leaves
- 1 tablespoon balsamic vinegar for drizzling
- Preheat the oven for the grill program.
- Cut the bread into 1.3 cm thick slices.
- Transfer the bread slices to a baking sheet.
- Spray with olive oil and bake the slices in the oven for about 2 minutes on each side or until golden.
- When the bread is crispy, remove it from the oven.
- Cut the garlic clove in half.
- Rub all the slices of bread with garlic.
- Set aside.
- In a separate bowl, mix the chopped tomatoes, onion, olive oil, fresh basil leaves and salt.
- Mix it up.
- Mix the mashed avocado, lime juice and ground pepper.
- Mix well.
- Take a slice of toasted bread.
- Spread a layer of avocado mixture on each slice.
- Spread the tomato mixture generously over the avocado layer.
- Finally, top with diced mozzarella and fresh basil leaves.
- Serve immediately.
Toasted baguette with grilled eggplant and sweet onion
Bruschetta with a creamy mixture with grilled eggplant, sweet onion and Parmesan will satisfy all your taste buds and you won’t even remember the original version with tomatoes!
- 1 medium eggplant (approx. 500 g)
- 1 medium sweet onion
- 1/2 cup whipping cream
- 4 cloves of garlic, thinly sliced
- 2 teaspoons fresh thyme leaves, chopped
- 1/4 cup extra virgin olive oil plus a little extra
- salt and freshly ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano
- about 1/2 a baguette, cut diagonally into slices about 1.3 cm thick
- Preheat the grill to medium heat.
- Cut about 1.3 cm from the top and bottom of the eggplant.
- Cut the eggplant lengthwise into slices about 1.3 cm thick.
- Cut the onion crosswise into 1.3 cm thick slices.
- In a small saucepan over medium-high heat, bring the cream, garlic and thyme mixture to a boil.
- Reduce heat to medium and simmer until cream is reduced by half, 3 to 5 minutes.
- Remove from heat.
- When the grill is ready, brush both sides of the eggplant and onion slices with 1/4 cup olive oil.
- Arrange the vegetables on the grill and grill with the lid closed until they begin to soften on one side and leave grill marks, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion.
- Flip and cook the other sides with the lid closed until the eggplant is soft and the onion is nicely browned but not necessarily completely soft, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion.
- Transfer the eggplant to a cutting board and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Transfer the onions to a large sheet of aluminum foil, stack the slices nicely next to each other, wrap tightly, and let rest until the residual heat softens the onions, about 5 minutes.
- Roughly chop the eggplant and onion and mix in a medium bowl.
- Add cream mixture and cheese.
- Mix it up.
- Taste and add salt and pepper as needed.
- Brush both sides of the baguette slices with oil and grill until lightly golden, 30 seconds to 1 minute per side.
- Top each slice with a generous handful of the eggplant mixture and serve.
Also try our excellent recipes for Italian soups , which are suitable for every season. Get inspired!
Bruschetta with sweet corn
This toasted baguette with sweet corn and goat cheese is simple, elegant, and a great party treat. Enjoy it!
- 4 ears of fresh corn, without husks
- 1 spoon of honey
- 1 tablespoon granulated sugar
- 3 tablespoons of balsamic vinegar
- ¼ cup fresh basil, thinly sliced
- salt and pepper to taste
- 1 baguette
- ¼ cup olive oil
- 230 g of goat cheese
- Using a sharp knife, carefully cut the kernels off the corn cob.
- Combine corn kernels, honey, sugar and balsamic vinegar in a large bowl and toss to combine.
- Stir in the basil and season with salt and pepper to taste.
- Cut the baguette into slices (cut slightly diagonally).
- Brush both sides of each slice with olive oil and place on a grill pan.
- Toast the baguette slices for 3 minutes, turn them over and toast for another 2 minutes.
- Remove from pan, spread goat cheese on each slice and top with corn mixture.
- Serve immediately!
How long to keep bruschetta?
- Ideally, always prepare as much bruschetta as you can eat , as they do not store well.
- If you do have some left over, put the filling in an airtight container and store in the refrigerator.
- It should last 2-3 days .
- Always prepare the pastry fresh , because the baked one hardens and hardens quickly, and is not good.
And how did you like our recipes this time? Write to us in the comments!