Best Italian Bruschetta Recipes

THE REAL ITALIAN BRUSCHETTA

Steps:

• chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture.
• add red wine vinegar and oil, and salt/pepper and mix well.
• let sit.
• meanwhile grill/ or broil bread until just toasted.
• serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.

ITALIAN RED PEPPER BRUSCHETTA

Steps:

• Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread. , In the same skillet, saute the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread., Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown.

ITALIAN STEAK BRUSCHETTA

Steps:

• Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices., Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.

CLASSIC ITALIAN BRUSCHETTA WITH FRESH HERBS

Steps:

• Combine tomatoes and 1/2 cup fresh basil in a colander, sprinkle with salt and toss to coat; let drain 1 hour.
• Preheat oven to 375°F
• In a large bowl combine the drained tomato/basil mixture with the minced garlic, 1/4 cup olive oil, remaining 1/4 fresh basil, oregano and thyme.
• Let stand at room temperature 15 to 20 minutes to allow flavors to blend.
• During this time brush French bread slices lightly with the remaining olive oil.
• Toast "lightly" in the oven (just a few minutes).
• Pull out and place a small amount of tomato mixture on top of the lightly toasted French bread slices.
• Top each piece with a small amount of Mozzarella.
• Toast in the oven until cheese has melted and its golden brown.
• Serve and enjoy.

ITALIAN SAUSAGE BRUSCHETTA

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine mascarpone cheese and pesto., Preheat broiler. Place bread on ungreased baking sheets. Brush bread slices on 1 side with oil. Broil 3-4 in. from the heat until golden brown, 30-45 seconds on each side. Spread with mascarpone mixture. Top each with sausage, tomatoes, parsley and Parmesan cheese. Serve warm.

BRUSCHETTA-STYLE ITALIAN GRILLED CHEESE SANDWICH

Steps:

• Top 1 bread slice with cheese, tomato, basil and garlic. Drizzle with dressing; cover with remaining bread slice.
• Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

BRUSCHETTA DIP IN AN ITALIAN BREAD BOWL

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, fennel and eggplant and cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the garlic, red pepper flakes, 1 teaspoon salt and a few grinds of pepper. Add 1/4 cup water and cook, stirring, until the water is absorbed, about 2 minutes.
• Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Remove from the heat and stir in the olives and vinegar. Let cool about 20 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake until slightly toasted, 5 to 8 minutes.
• Stir the basil and cheese into the vegetable mixture; season with salt and pepper. Fill the loaf with the dip and top with more cheese. Drizzle with olive oil and serve with the toasted bread and crackers and/or crudites.

ITALIAN BRUSCHETTA WITH HERBED MOZZARELLA & GARLIC TOMATOES

Steps:

• In a large grill pan, heat 2 tablespoons of olive oil.
• When oil is hot, press slices of bread or foccacia firmly against the grill. Turn the flame on high until the bread has become slightly and pleasantly streaked with char lines.
• Heat 5 tablespoons of olive oil on medium heat, and add crushed garlic.
• Tilt the pan upwards so that the oil collects near the end and 'deep-fries' the garlic until golden brown, on medium to high heat. (this ensures a more wholesome garlic infusion in the oil as you're using a grill pan).
• Set golden brown garlic aside.
• In a small bowl, mix all the herbs together.
• Put in tomato slices in the grill pan and sprinkle the mixed herbs liberally and all over the tomatoes.
• Season with salt and pepper. If you have a cover for the grill pan, do so and let grill on a soft flame for 5 minutes or so. If not, leave to grill for about 7 minutes.
• When the tomatoes are soft, but still retaining their shape - or the time has elapsed, add the grated mozzarella cheese.
• Leave for another 5 - 10 minutes, or until cheese has melted and is bubbling.
• Quickly (before the melted cheese hardens), scoop the cheese covered tomatoes out, and place side by side, slightly overlapped, on the grilled bread. (I find using a fork and a spoon helps to scoop the tomatoes out without breaking them.).
• Season with more salt and pepper, and add chopped fresh coriander herb on the bruchetta.
• Serve immediately.

AVOCADO FETA CROSTINI ITALIAN TOAST BRUSCHETTA

Steps:

• Cut your baguette at a slight angle (to allow for more spreading surface). Preheat oven to 400 degrees F. Mix avocado, 3/4 cup feta (the rest of the feta will be used to sprinkle on top), lemon juice, 2 Tablespoons salt, 2 Tablespoons garlic salt and 3/4 cup olive oil. Blend well in food processor.
• Place 1 Tablespoon of avocado mixture onto each sliced baguette piece, spread to cover the whole slice. Take the remaining feta 1/4 cup and sprinkle it on top of spread placed on baguette. Place in oven for approx. 10 minutes.
• While baguettes are crisping, slice tomatoes in long slices and take the seeds out. Pour 1/4 cup olive oil, 1 Tablespoon salt, 1 Tablespoon garlic salt and parsley over the tomatoes you have sliced. Coat the tomatoes evenly.
• Take the baguettes out of the oven and place a slice of tomatoes on each baguette and serve.

ITALIAN-STYLE BRUSCHETTA

Steps:

• Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
• Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.

REAL ITALIAN BRUSCHETTA

Steps:

• Pre-heat oven to 450 F Slice bread into ¼ to ½ inch thick slices Brush bread with good extra virgin olive oil Place bread directly on oven shelf until slightly golden, less than10 minutes. Time may vary depending on oven Remove bread from oven and rub garlic clove over bread, if desired Coat bread with tomato sauce Add cheese like making pizza Add toppings of choice if desired Sprinkle oregano over bread and bake until cheese is melted and slightly bubbly. Cut into 1 inch slices and serve warm

ITALIAN ESSENTIALS: THE BEST TOMATO BRUSCHETTA

Steps:

• PREP/PREPARE
• Traditional tomato varieties for a "classic" bruschetta are usually roma or plum; however, use whatever tomatoes you have on hand. Especially, if they are nice and fresh. straight out of the garden. So yummy.
• When prepping the tomatoes, you can chop them whole (seeds and all), you can cut them open, take out the seeds, and then chop, or you can blanch them, peel them, and chop. In Italy, I have had it served all three ways, and they were all bellissimo.
• When serving this recipe to my Italian relatives, I double the garlic... they like their garlic.
• Gather your Ingredients (mise en place).
• Mix all the ingredients together in a small bowl.
• Cover and allow to sit on your countertop for two or three hours before serving.
• Chef's Note: Before serving do a final taste test for proper seasoning.
• Chef's Note: I was reading on another site that some recipes add freshly-chopped tarragon. I did not include that in this batch, because I will be serving it at an early afternoon event, and I did not have time to create a sample batch (I never throw a new recipe at my guests); however, I felt it worthy enough to include in the Optional Items category. As for the anchovy paste... I have used it and love it; however, if I add it, I eliminate the salt from the recipe ingredients. Do not forget that some people have fish allergies, so if you include the anchovy's make sure you let your guests know.
• PLATE/PRESENT
• Toast up some nice crusty Italian bread, and brush on a bit of olive oil.
• Chef's Note: I usually brush the olive oil on the bread, and then pop them into a 400f (205c) oven, until they are nice and golden brown.
• Chef's Tip: If you genuinely are a garlic lover, and you want to punch it up a bit, then after toasting the bread, cut open a raw garlic clove, and rub it on the bread... Oh Yeah!
• Add a bit of ricotta cheese, or cheese of your choice.
• Top with the tomato sauce, and drizzle on a bit of good balsamic vinegar.
• Serve to your waiting (famished) guests. Enjoy.
• Keep the faith, and keep cooking.

ITALIAN BRUSCHETTA WITH BREAD FROM FRANCE

Steps:

• Take one slice of several-bite-sized toasted French bread.
• Spread one table spoon of sun-dried tomatoes pureed with anchovies, extra virgin olive oil, garlic, oregano, salt, capers and hot peppers made in Italy.
• Put on top several leaves of arugula or other salad leaves.
• Slice one cherry tomato into several pieces and sprinkle it on top of the salad leaves.

ITALIAN BRUSCHETTA

Steps:

• 1. Slice French bread into 1/2 inch diagonal slices. Spread a little butter on each piece of bread. Sprinkle with a little garlic salt. Toast under broiler til brown. Remove from broiler and let cool slightly. Spread each piece of toast with some pesto sauce
• 2. Mix the tomatoes, chopped onions, parsley and olive oil together til well blended. Put about one rounded Tbsp. of mixture on a slice of toasted bread and spread evenly. Arrange Bruschetta on long narrow platter. Serve and enjoy.
• 3. For Italian Bruschetta with cheese spread, you will need 8 oz. cream cheese softened and 2 to 3 finely chopped green onions. Mix well and spread about one heaping teaspoon of cheese mixture on toasted bread. Add tomato mixture from above. Arrange on long platter and serve.

ITALIAN BRUSCHETTA

Steps:

• 1. Lather bread with oil. 2. You can either bake or grill the bread as you like. 3. In a bowl, dice the tomatoes, and the quarter of onion. 4. Add the drained white beans, diced basil leaves, 2 cloves pressed garlic, olive oil, vinaigrette, squeeze a whole lemon in bowl, and add some salt and pepper. 5. Mix all together. 6. Take a glove of garlic and smear it on the bread for extra flavor. 7. Serve with bread warm.

ITALIAN BRUSCHETTA RECIPE

Steps:

• Preheat grill to medium heat. Cut bread into 24 slices; place on grate of grill.
• Grill 1 to 1-1/2 min. on each side or until golden brown on both sides.
• Meanwhile, combine remaining ingredients. Spoon evenly onto toast slices just before serving.