The most famous version of bruschetta is topped with chopped tomatoes, olive oil, salt, pepper and either fresh basil or a sprinkle of oregano… But any crostini topped with meats, cheeses, beans, or other seasonal vegetables and herbs, make endless possibilities that can satisfy all palates.
My trio of bruschetta appetizers come from what was fresh at the farmer’s market, the colors and flavors that can be combined to create such memorable toppings. When I am in Rome, I always go to Campo di Fiori to do my daily shopping for vegetables.
My first bruschetta is the most famous with fresh tomato, the best extra-virgin olive oil and oregano… It is a crowd pleaser that never lets you down. The second is topped with thinly sliced Prosciutto de Parma, fontina cheese and melon which is a play on sweet and savory. The final one is a combination of pickled eggplant, sun-dried tomatoes and Gorgonzola cheese, which has a slightly spicy kick from southern Italy. This one is special because I pickle the eggplant and jar the sun-dried tomatoes under oil to release all of their delicious flavor.
With just a few ingredients, these starters will kick start your flavor palate be the beginning of a wonderful Italian dinner.
Buon Appetito!
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Bruschetta 3 Ways
- Total Time: 22 minutes
- Yield: 12 servings
Description
Experience a trio of Italian bruschetta with vibrant flavors: classic tomato and basil, sweet and savory prosciutto with melon, and a bold pickled eggplant with Gorgonzola.
Ingredients
- 1 large baguette or rustic Italian bread, sliced to 1/2-inch thick
- 1/4 pound Prosciutto di Parma, thinly sliced
- 1 package small cherry tomatoes
- 1 small cantaloupe melon
- 1 package micro greens
- Extra-virgin olive oil
- Salt and pepper, to taste
- Fresh basil or oregano
- Fontina cheese, thinly sliced
- Pickled eggplant
- Sun-dried tomatoes
- Gorgonzola cheese
Instructions
- Preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes, or until golden brown and crispy.
- For the tomato bruschetta: Quarter the cherry tomatoes and place them in a bowl. Season with salt and pepper, drizzle with olive oil, and mix in finely chopped fresh basil or a sprinkle of oregano. Set aside to marinate.
- For the prosciutto and melon bruschetta: Thinly slice the cantaloupe melon. On each toasted bread slice, layer a slice of fontina cheese, a slice of melon, and top with a piece of prosciutto. Add a few micro greens on top for garnish.
- For the pickled eggplant and Gorgonzola bruschetta: Spread a layer of Gorgonzola cheese on the toasted bread. Top with pickled eggplant and sun-dried tomatoes. Drizzle with a bit of olive oil if desired.
- Serve the bruschetta immediately as an appetizer or snack. Enjoy the variety of flavors!
Notes
For best results, use fresh, high-quality ingredients, especially the olive oil and bread. The tomato mixture can be prepared ahead of time and refrigerated to enhance the flavors. Store any leftover toppings separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 7
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
- Cholesterol: 15
Frequently Asked Questions
What type of bread works best for making bruschetta?
Rustic bread, such as a country loaf or ciabatta, is ideal for bruschetta because it toasts well and provides a sturdy base for toppings.
How should I prepare the pickled eggplant for the bruschetta topping?
The pickled eggplant is a ready-to-use ingredient here — simply top the Gorgonzola-spread bread with it straight from the jar, along with the sun-dried tomatoes.
Can I use a different cheese instead of Gorgonzola for the bruschetta topping?
Yes, while Gorgonzola adds a specific flavor, you can substitute it with other cheeses like goat cheese or feta, keeping in mind that it will alter the taste of the dish.
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