RecipesVegetarian and Vegetables

Mixed Bruschetta Recipe

Bruschetta, the classic tasty Italian starter of olive oil toasted bread and flavoursome toppings.

Dairy Free
Vegan
Mixed Bruschetta Recipe
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Ingredients

For the Tomato and Basil Bruschetta
  • 2-3 medium ripe tomatoes, coarsely chopped
  • 4 tbsp extra virgin olive oil
  • 4 slices of sourdough
  • 1 clove garlic, halved
  • to garnish flaky sea salt
  • to garnish chopped fresh basil
  • to garnish Urfa chilli flakes
For the Mixed Pepper Bruschetta
  • 1 bell pepper (or 5 mini peppers)
  • 1/2 tsp smoked paprika
  • 4 tbsp extra virgin olive oil
  • 4 slices of sourdough
  • 1 clove garlic, halved
  • to garnish flaky sea salt
  • to garnish Urfa chilli flakes
For the Mushroom & Thyme Bruschetta
  • 3-4 mushrooms, chopped up and sautéed
  • 1/2 tsp dried rosemary
  • a sprig fresh oregano
  • 4 tbsp extra virgin olive oil
  • 4 slices of sourdough
  • 1 clove garlic, halved
  • to garnish flaky sea salt
  • a generous pinch dried parsley & Italian herbs
For the Aubergine & Chilli Bruschetta
  • 1/2 aubergine, sliced into think medallions and pre-grilled
  • 1/2 tsp Aleppo chilli
  • a sprig fresh mint
  • 4 tbsp extra virgin olive oil
  • 4 slices of sourdough
  • 1 clove garlic, halved
  • to garnish flaky sea salt

“Buongiorno! Bruschetta is one of my favourite dishes in the world to make and it can be fantastically delicious if you use high-quality ingredients. There are many different varieties of bruschetta in Italy depending on the region but the most well-known version of bruschetta is simply made with grilled slices of bread rubbed with raw garlic and topped with chopped tomatoes, fresh basil, and salt. Because there are only a few ingredients, each one is important. High-quality, fruity olive oil is best, and good rustic Tuscan/ sourdough or Italian bread makes a tasty base. Here I’m showcasing my top 4 flavours but you can really play around with the flavours and even add some added protein, too.”

Extra Bonus Flavour: 

If you omit the tomatoes and basil and just drizzle the garlic-rubbed toasted slices with extra-virgin olive oil, you have what is called fettunta (literally, “oily slice”) in Tuscany, or the Italian version of garlic bread!

Thanks to Nikibakes for the tasty inspiration. 

Method

01
Gather all the ingredients for your desired bruschetta topping. 
02
Combine the chopped tomatoes and half of the olive oil in a bowl and toss. Marinate the tomatoes for about 10 minutes at room temperature. For the other three flavours you want the toppings to be ready to go and pre-grilled/sauteed. 
03
Toast the bread slices on a charcoal grill until golden-brown and lightly marked with grill lines. You can also toast them in an oven or toaster, or on a griddle or grill pan, if charcoal grilling is not possible. 
04
Gently rub the grilled slices of bread with the cut end of the raw garlic clove. 
05
Top each slice with the marinated tomatoes (or the other three toppings), sprinkling with flaky sea salt and chopped fresh basil leaves for the tomato flavour and all the other herbs for the other bruschetta toppings. Finish with a drizzle of extra virgin olive oil. Serve immediately.