How to Make Bruschetta

Updated on March 17, 2016
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under-used ingredients.

Basic Bruschetta Ready to be Plated and Served
Basic Bruschetta Ready to be Plated and Served

What is Bruschetta?

Bruschetta is a starter or appetizer of Italian origin. Bruschetta is not a type of bread as some people are given to think but rather a dish which is made from sliced bread. In olden times, it was often prepared as a means of using up stale bread which was past its best and preventing it from going to waste. Simple bruschetta is toasted bread rubbed with garlic, drizzled with extra virgin olive oil and seasoned with salt and freshly ground black pepper.

Bruschetta is an extremely tasty eating experience on its own but there are any number of delicious accompaniments which can be served with it to enhance the flavours and the presentation. Although designed as a starter or appetizer, bruschetta also makes a delicious accompaniment to many salads, soups or main courses. It is the aim of this page to look both at how to make bruschetta in a simple fashion and provide a number of different service suggestions.

A diagonal slice is cut from a loaf of bread
A diagonal slice is cut from a loaf of bread
The bread is toasted and carefully rubbed with a peeled and crushed garlic clove
The bread is toasted and carefully rubbed with a peeled and crushed garlic clove

How to Make Bruschetta

Simple bruschetta takes only a few minutes to prepare from start to finish. All that is required is some crusty bread, a fresh garlic clove, a little extra virgin olive oil, salt and freshly ground black pepper. There should be enough juice in a large garlic clove to prepare three to four large slices of bruschetta.

Cut the bread in to half inch thick slices. Cutting at a forty-five degree angle makes for bigger slices and better presentation. Toast the bread under an overhead grill on both sides until beautifully golden.

Peel the garlic clove and crush it lightly under the blade of a large knife to release the juices. Wipe it gently over the hot toasted bread. Drizzle the bread with the extra virgin olive oil and season with salt and pepper. The bruschetta should then be served immediately.

Bruschetta with Simple Beetroot and Blue Cheese Salad

Cooked baby beetroot and blue cheese
Cooked baby beetroot and blue cheese

The simplest way to serve bruschetta is with a basic salad accompaniment. In this instance, the bruschetta is served with some chopped beetroot and blue cheese (Stilton recommended.) Note particularly that the beetroot is cooked but not pickled. One diced baby beet and 2oz of blue cheese should make for two servings. Mix the two ingredients at the very last minute to prevent the beetroot from staining the cheese and serve on a bed of salad leaves.

Rocket, Tomato and Red Onion Bruschetta with Blue Cheese

Rocket, tomato, red onion and garlic
Rocket, tomato, red onion and garlic
Bruschetta is topped with chopped salad ingredients
Bruschetta is topped with chopped salad ingredients

The delicious salad topping for this bruschetta recipe again uses blue cheese and requires no cooking, making this another very quick as well as tasty dish to prepare.

Ingredients for Four Servings

4 slices of prepared bruschetta (approx 6” in length)
1 large tomato
Half red onion
Handful of fresh rocket
2oz blue cheese
1 clove of garlic
Salt and black pepper

Method

Half the tomato, scoop out the seeds with a teaspoon and discard. Roughly dice. Chop the red onion in to similar sized pieces as the tomato. Finely chop the garlic and roughly chop the rocket. Season and mix all these ingredients together in a bowl.

Traditional Italian Bruschetta - A Guide and Simple Recipe

Garlic Mushroom Bruschetta with Cheddar Cheese

Garlic, mushroom and sage
Garlic, mushroom and sage
Garlic mushrooms are spread on the bruschetta
Garlic mushrooms are spread on the bruschetta

Garlic mushrooms are themselves a very popular starter or appetizer and combined with bruschetta make an excellent combination of two popular options. For two large slices of bruschetta, dice one large, closed cup mushroom and one garlic clove. Add a little olive oil to a saucepan and gently fry the mushroom and garlic with a pinch of sage, salt and black pepper for two to three minutes, while the bread for the bruschetta is toasting.

The cheese in this recipe is optional. It is simply some grated cheddar or other hard cheese, scattered over the top of the dish, immediately prior to service. You may even wish to put the bruschetta back under a hot grill when the cheese has been added until the cheese melts and begins to bubble. A little more black pepper scattered over the cheese provides the perfect final seasoning.

Tomato, Basil and Mozzarella Bruschetta

Buffalo mozzarella in brine and tomato
Buffalo mozzarella in brine and tomato

Tomato, basil and buffalo mozzarella cheese is another popular starter which goes extremely well combined with bruschetta. Where the tomato and mozzarella would normally be sliced and arranged alternately on a plate before being drizzled with extra virgin olive oil and garnished with torn basil, in this instance one slice of each is used to top each slice of bruschetta. The bread used to make the bruschetta in this instance is a small French stick, providing smaller slices. It may be necessary to half each slice of tomato before putting it in place.

Note that the buffalo mozzrella used in this recipe is the extra soft variety, usually sold in brine. It is not the firmer type of mozzarella used when making pizzas.

Two or three slices of bruschetta of this size will be required to provide a serving.

Bruschetta with Simple Ham and Egg Salad

Ham is boiled simply in water with whole black peppercorns
Ham is boiled simply in water with whole black peppercorns

Bruschetta is not just for serving as a starter. It can serve as a simple snack, or even as an accompaniment to a main meal, such as a salad, instead of potatoes.

This simple salad is made by firstly poaching a large piece of ham in water and whole black peppercorns for twenty-five minutes per pound. Allow the ham to cool before serving on a bed of lettuce with a hard boiled egg, a couple of slices of bruschetta and any other accompaniments of choice.

Are You a Lover of Bruschetta?

Thank you for your visit to this page and your time spent reading through it. Hopefully, it will have given you some ideas for preparing bruschetta at home. Any comments or feedback may be left in the space below.

Questions & Answers

    Comments

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      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        7 years ago from Wishaw, Lanarkshire, United Kingdom

        Thanks, Mulberry. I hope you give them a try and very much enjoy them.

      • mulberry1 profile image

        Christine Mulberry 

        7 years ago

        I love bruschetta...thanks so much for the recipes.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        7 years ago from Wishaw, Lanarkshire, United Kingdom

        Thank you, fucsia, for your visit and comment. I always like to see pictures when I read a food site so think it is only fair and sensible that I add them to my own. Glad you like bruschetta.

      • fucsia profile image

        fucsia 

        7 years ago

        Bruschetta is a simple and good idea for a breack or a nice dinner.

        I very like your recipes and thanks for adding pictures.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        7 years ago from Wishaw, Lanarkshire, United Kingdom

        Thank you very much, Mrs Menagerie. Hope this is something you will try for yourself and that you enjoy it as much as I do.

      • Mrs. Menagerie profile image

        Mrs. Menagerie 

        7 years ago from The Zoo

        Another well written and illustrated food hub by Gordon! Awesome and UP!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        7 years ago from Wishaw, Lanarkshire, United Kingdom

        Thank you, Simone. Isn't it strange how so many people do forget how easy bruschetta is to make? My main problem when I buy a loaf of bread for making bruschetta is that very often I can't stop eating it until the whole loaf is gone! :)

      • Simone Smith profile image

        Simone Haruko Smith 

        7 years ago from San Francisco

        Oh, I'm so tempted to eat nothing but bruschetta tonight! All of the food in the photos looks so delicious, and I keep forgetting how easy it is to make bruschetta. Yum!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        7 years ago from Wishaw, Lanarkshire, United Kingdom

        Thank you, KoffeeKlatch Gals. It is such a tasty preparation for being so simple. Glad you liked it.

        Hope you do try this, Ancilloti. It's so easy and so tasty!

      • Ancillotti profile image

        Ancillotti 

        7 years ago from Brasil, Vitoria - ES

        Her recipes always seem very alien to me and I have to confess that it gives me a certain courage to try them! One day I will, promise!

        Cheers!

      • KoffeeKlatch Gals profile image

        Susan Hazelton 

        7 years ago from Sunny Florida

        Great recipes. There's nothing like a good bruschetta. Thanks for sharing. Rated up, useful, and bookmarked

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        7 years ago from Wishaw, Lanarkshire, United Kingdom

        Thank you, Rochelle. Hope you'll try them and agree that they are! :)

      • Rochelle Frank profile image

        Rochelle Frank 

        7 years ago from California Gold Country

        These look delicious-- I gotta save this one.

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