Bruschette

Bruschette are a timeless Italian appetizer, celebrated for their simplicity and bold flavours. Originating as a way to repurpose day-old bread, this dish consists of rustic toasted slices rubbed with garlic, drizzled with extra virgin olive oil and topped with fresh ingredients. The most classic version features juicy diced tomatoes, fragrant basil and a pinch of salt but countless variations exist, from creamy burrata and prosciutto to marinated vegetables or truffle-infused spreads. Whether served as a starter at gatherings or enjoyed as a light meal, Bruschette capture the essence of Italian cuisine – fresh, flavourful and effortlessly delicious. Try making them at home to bring a taste of Italy to your table!

Caprese Bruschetta

Ingredients:

  • Cherry tomatoes 10

  • Basil 8 leaves

  • EVO oil

  • Fine salt to taste

  • Green olives 12

  • Garlic 1 clove

  • Buffalo Mozzarella 250gr

  • Bread 4 slices

  • Oregano 2 pinches

Cut 4 medium thick slices of bread and toast them on both sides on a non-stick pan. When they are golden, take each slice of toasted bread and rub a clove of garlic on them (one clove is enough for all slices). Once you have prepared the bread slices, set them aside to prepare the ingredients for the topping.

Drain the buffalo mozzarella well and cut it into small cubes; cut the cherry tomatoes into quarters as well. In a bowl, combine the mozzarella, green olives, and quartered tomatoes. Add the basil broken by hand, oregano, EVO oil and a pinch or salt. Mix well to blend all the flavours.

Place the toasted bread slices on a serving place and top them with the prepared mixture, divided equally among the slices. Drizzle the Caprese bruschetta with a little extra virgin olive oil and serve.

Grilled Eggplant Bruschetta

Ingredients:

  • Bread 4 slices

  • Eggplants in oil 200gr

  • Garlic 1 clove

  • Mint to taste

  • EVO oil

  • Fine salt to taste

Cut 4 medium thick slices of bread and toast them on both sides on a non-stick pan. When they are golden, take each slice of toasted bread and rub a clove of garlic on them (one clove is enough for all slices). Once you have prepared the bread slices, set them aside to prepare the ingredients for the topping.

Take out the grilled eggplants from their oil and let them drain for about 5 minutes. In the meantime, finely chop the mint leaves, put them in a small bowl and season with extra virgin olive oil, salt and vinegar if you like. 

With this mix you can season the eggplants. Distribute the topping on the golden bread slices and serve the grilled eggplant bruschetta with additional mint leaves if desired. 

Creamy Grilled Pepper Spread and Tuna Fillets Bruschetta

Ingredients:

  • Bread 4 slices

  • Grilled Peppers in oil 300gr

  • Ricotta or Mascarpone 1 tablespoon (optional, for extra creaminess)

  • High-quality tuna fillets in olive oil, drained 200gr

  • EVO oil

  • Garlic 1 clove

  • Lemon juice

  • Fresh basil leaves (for garnish)

Cut 4 medium thick slices of bread and toast them on both sides on a non-stick pan. When they are golden, take each slice of toasted bread and rub a clove of garlic on them (one clove is enough for all slices). Once you have prepared the bread slices, set them aside to prepare the ingredients for the topping.

Drain the grilled peppers from their oil and placing them in a blender. Add a drizzle or EVO oil, a splash of lemon juice, salt and black pepper. Blend everything until smooth, creating a soft and velvety cream. If you prefer a richer texture, a spoonful of Ricotta or Mascarpone can be added. 

Once ready, spread a generous layer of the creamy grilled pepper mixture over each slice, then top with a piece of high-quality tuna fillet. Garnish with a fresh basil leaf, drizzle with a bit of more olive oil, and finish with a pinch of salt. Serve immediately and enjoy the perfect balance of creamy, smoky and savory flavours.

 

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