The perfect starter or welcome snacks, Crisp Mouthwatering Bruschetta. It’s an easy appetizer that requires just 10 minutes of prep and packs big flavor. Here you have a recipe of various mixes besides the standard tomato/garlic taste.
The recipe is simple, but that doesn’t mean you can’t make it better. The moment the bread comes off the oven/toast/grill, give it a quick rub with a peeled garlic clove. The garlic practically melts into the warm bread. Not only is this the more authentic way to make bruschetta, but it also makes it taste much better.
And I’m giving a few examples to add different combinations to serve the bruschetta’s. One favorite became the Brie de Meaux variant.
It’s best to wait to prepare any bread until right before servings because toasted bread will become tough. Really you should try to only make as much as you can eat in one night, as bruschetta does not store very well.
The definition of Bruschetta? Well, if you ask Wikipedia, it says that it’s toasted bread with olive oil, garlic, and tomatoes.
If you make this recipe, be sure to tag me on Instagram with the hashtag #lembitlounge and leave a comment and rating below letting me know how you liked it!
Star ratings are especially helpful because they help others find my recipes too.
Crisp mouthwatering bruschetta is the appetizer you need at your next party!
Crisp Mouthwatering Bruschetta
Ingredients
Bread slices
- 8 slices French bread, country bread or larger baguette sliced 1,5cm thick
- Extra-virgin olive oil for brushing
- 2 cloves garlic halved
Tomato topping
- 2 tomatoes diced
- 2 tbsp. extra-virgin olive oil
- 2 cloves garlic grated
- 1 pinch thinly sliced basil or thinly sliced green onions
- 1 tbsp. balsamic vinegar
- 1 tsp. salt flakes
- black pepper to taste
Prosciutto topping
- 100 g Prosciutto ham
- 1 pinch arugula
- 2 radishes thinly sliced
Cheese topping
- 150 g Brie de Meaux French cheese, room temperature
- sundried tomato's
Avocado topping
- 1 avocado mushed
- 1 tbsp lemon juice
- grilled pickled red and yellow peppers small slices
- salt and black pepper to taste
Salami topping
- 4 slices piccante salami with some "sting" in it
- 1 pinch arugula
- ½ red onion finely chopped
Instructions
- Heat the oven to 200 C°.
- Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves. Cut the slices in half if you are using large loaf
- Tomato mix: In a large bowl, toss together tomatoes, basil, vinegar, garlic, and salt flakes. Let marinate for at least 30 minutes. Spoon tomatoes on top of bread just before serving.
- Assembly the other variants as well
- Serve fresh and Enjoy!Cuisine: Stop the time, enjoy the taste!
