Bruschetta Done Five Ways

Most artisan breads will work well when making a bruschetta. Toasted in olive oil and garlic, this traditionally Italian starter, can be enjoyed at any meal time, with many different toppings. Here we have used some delicious, fresh ingredients, to create a few variations for you to try.

Level

Beginner

Category

  • Light Meal

Cuisine

  • Italian

Cooking Methods

  • Frying
  • Grilling
  • Roasting

Ingredients

ROASTED TOMATO, BUFFALO MOZZARELLA AND DILL PESTO BRUSCHETTA

    1 Slice Ciabatta Bread
    1 Clove of Garlic
    Extra Virgin Olive Oil for drizzling
    8 Baby tomatoes, halved
    4 Slices Buffalo Mozzarella
    2 tbsp Dill Pesto
    Balsamic Reduction for drizzling
    Freshly ground Salt and Pepper for seasoning

PARMA HAM WRAPPED ASPARAGUS AND BRIE CHEESE BRUSCHETTA

    1 Slice of Ciabatta
    1 Clove of Garlic
    Extra Virgin Olive Oil, for drizzling
    2 Slices of Parma Ham
    2 Spears of Asparagus
    3 Slices of Brie Cheese
    4 Rocket Leaves
    Freshly ground Salt and Pepper, for seasoning

PARMA HAM WRAPPED ASPARAGUS AND BRIE CHEESE BRUSCHETTA

    1 Slice of Ciabatta
    1 Clove of Garlic
    Extra Virgin Olive Oil, for drizzling
    2 Slices of Parma Ham
    2 Spears of Asparagus
    3 Slices of Brie Cheese
    4 Rocket Leaves
    Freshly ground Salt and Pepper, for seasoning

BASIL, STRAWBERRY AND GOATS CHEESE BRUSCHETTA

    1 Slice of Ciabatta
    1 Clove of Garlic
    Extra Virgin Olive Oil, for drizzling
    5 Strawberries, cut into slices
    2 tbsp Goats Cheese
    4 Basil Leaves
    Balsamic reduction, for drizzling

FIG, PARMA HAM AND CAMEMBERT CHEESE BRUSCHETTA

    1 Slice of Ciabatta
    1 Clove of Garlic
    Extra Virgin Olive Oil, for drizzling
    6 Slices of Camembert Cheese
    2 Slices of Parma Ham
    1 Fig, quartered
    Honey, for drizzling

Directions

ROASTED TOMATO, BUFFALO MOZZARELLA AND DILL PESTO BRUSCHETTA

    Rub the ciabatta slice on both sides with the garlic clove and drizzle with olive oil.
    Season and toast in the oven, or in a pan on the stove, until golden brown.
    Drizzle the halved baby tomatoes with olive oil and roast under the grill.
    Spread the dill pesto thickly over the toasted ciabatta and place the mozzarella slices on top.
    Arrange the roasted baby tomatoes on top, season, drizzle with balsamic reduction and serve.

ROASTED BUTTERNUT, GOATS CHEESE AND TOASTED PINE NUTS BRUSCHETTA

    Rub the ciabatta slice on both sides with the garlic clove and drizzle with olive oil.
    Season and toast in the oven, or in a pan on the stove, until golden brown.
    Drizzle the butternut pieces with olive oil and roast under the grill.
    Spread the goats cheese thickly over the toasted ciabatta.
    Arrange the roasted butternut cubes over the top as well as the halved olives.
    Season with freshly ground salt and pepper and drizzle with balsamic reduction.
    Sprinkle with toasted pine nuts and garnish with micro rocket leaves.

PARMA HAM WRAPPED ASPARAGUS AND BRIE CHEESE BRUSCHETTA

    Rub the ciabatta slice on both sides with the garlic clove and drizzle with olive oil.
    Season and toast in the oven, or in a pan on the stove, until golden brown.
    Break the asparagus ends off and discard the hard fibrous ends.
    Heat olive oil in a pan and fry the asparagus tips. Season with salt and pepper, then remove from the heat and allow to cool.
    Place the rocket leaves on the toasted ciabatta, then arrange the Brie cheese on top of that.
    Wrap the Parma ham around the asparagus spears and place on top, then serve.

BASIL, STRAWBERRY AND GOATS CHEESE BRUSCHETTA

    Rub the ciabatta slice on both sides with the garlic clove and drizzle with olive oil.
    Season and toast in the oven, or in a pan on the stove, until golden brown.
    Spread the Goats cheese thickly on top of the bruschetta.
    Arrange the slices of strawberry on top and tuck the basil leaves amongst them.
    Drizzle with balsamic reduction and serve.

FIG, PARMA HAM AND CAMEMBERT CHEESE BRUSCHETTA

    Rub the ciabatta slice on both sides with the garlic clove and drizzle with olive oil.
    Season and toast in the oven, or in a pan on the stove, until golden brown.
    Arrange the slices of Camembert cheese over the top of the toasted bruschetta.
    Curl the Parma ham around your finger and place on each side of the bruschetta.
    Nestle 2 fig quarters into each curled piece of Parma ham.
    Drizzle with honey and serve.