12 homemade bruschetta recipes

Do you know bruschetta? These little sandwiches, which you can choose from as you wish, will lend themselves perfectly to your aperitifs, your starters or your evening meals. To stock up on delicacies, here are 12 homemade bruschetta recipes.

The bruschetta is an Italian culinary preparation, traditionally served as an antipasti (literally meaning “before the dish”, it is eaten as an aperitif, appetizer or starter). Originally consumed in modest circles, this toast is traditionally made of bread (stale or grilled) garlic rub, garnish andolive oil.

It varies with the seasons and is accompanied by vegetables, fruits, meats, fish, cheeses, fresh herbs and/or condiments. From the traditional crushed tomato bruschetta to the most sophisticated preparations, this preparation lends itself perfectly to many variations.

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2/12 –

Tomato mozzarella bruschetta
For 2 people. Wash and cut 2 tomatoes into slices and slices of mozzarella. Cut 4 slices of bread, toast them and rub them with garlic. Place slices of mozzarella and tomatoes on each toast. Sprinkle with basil and/or oregano leaves, drizzle with oil. Grill the bruschettas for 3 to 5 minutes before serving.

3/12 –

Smoked salmon bruschetta, cream cheese, cucumber
For 2 people. Toast 4 slices of rye bread. Then spread them with cream cheese. Arrange thin slices of cucumber and pieces of smoked salmon on top. Pour a drizzle of olive oil, lemon, and sprinkle with parsley or dill, as well as salt and pepper.

4/12 –

Greek Bruschetta
For 2 people. Slice an eggplant lengthwise. Place them on a baking sheet lined with parchment paper. Brush them with olive oil, then bake them for 20 to 30 min at 200°C. Cut 4 slices of ciabatta bread. Grill them then rub them with garlic. Then place 2 slices of eggplant, halved cherry tomatoes, capers and pieces of feta on top. Finish with a few basil leaves, a little salt and pepper.

5/12 –

Avocado and chickpea bruschetta
For 2 people. Crush the flesh of an avocado with a dash of lemon, a minced clove of garlic, salt, pepper and a little olive oil. Spread this cream on 4 slices of rye bread. Arrange cooked chickpeas on top. Sprinkle everything with 5-berry pepper and fleur de sel.

6/12 –

Bruschetta with olives
For 2 people. Crush 200 g of olives and 2 peeled cloves of garlic with a knife. Add a drizzle of olive oil, salt and pepper. Cut 4 small slices of bread and toast them. Then spread them with fresh goat cheese, then olives. Sprinkle with fresh parsley.

7/12 –

Bruschetta avocado, radish, feta
For 2 people. Cook 2 hard-boiled eggs for 10 minutes in lightly vinegared boiling water. While cooking, place the flesh of an avocado in a blender. Mix it with a clove of pressed garlic. Add a dash of olive oil, lemon, then salt, pepper and mix everything. Wash and slice 3 radishes into thin rings. Peel the eggs once cooked and cut them in half. Toast 4 slices of bread. Then spread over the guacamole, radish slices and hard-boiled eggs.

8/12 –

Bruschetta goat cheese, figs, honey
For 2 people. Cut and toast 4 slices of bread. Cut the figs into rings. Pour a thin drizzle of olive oil on the bread, spread some fresh goat cheese on it, a few shavings of ham and the slices of fig. Finish with a drizzle of honey, a dash of pepper and a few chilli flakes (optional). Put the toasts in the oven under the grill for 3 to 5 min.

9/12 –

Zucchini and cream cheese bruschetta
For 2 people. Cut a small zucchini into thin slices. Fry them in a pan with a drizzle of olive oil until golden. Cut 4 slices of bread. Arrange the slices of fresh cheese, zucchini slices, thyme, parsley and/or basil, and some lemon zest on the sandwiches. Finish with a drizzle of olive oil, salt and pepper.

10/12 –

Bruschetta melon, ham and onion confit
For 2 people. Peel and chop 2 small onions. Brown them over medium heat in a skillet with a drizzle of olive oil. Then deglaze them with 1 tbsp. at s. balsamic vinegar (adjust to taste) and 1 tbsp. c. sugar. Evaporate the vinegar, add a little water if necessary, and let simmer over low heat for 10 to 15 minutes. Meanwhile, cut the melon in half, remove the seeds, and make melon balls using a melon baller (or cut a quarter into strips). Toast 4 slices of bread. Then cover them with a little candied onion, then with melon and pieces of ham.

11/12 –

Peach and ricotta bruschetta
For 2 people. Cut 2 peaches into quarters and sear them very quickly on a frying pan, so that they brown. Toast 4 slices of sourdough bread. Then spread the ricotta, as well as the peach slices. Add a drizzle of honey, a pinch of pepper and a few sprigs of thyme.

12/12 –

Bruschetta with ricotta, radish and peas
For 2 people. Cut and toast 4 slices of rye bread. Cook fresh peas in a pan of salted water until they become tender (between 15 and 20 min). Wash and finely chop 4 large radishes. Spread the ricotta on the sandwiches, then arrange the peas and then the radish slices. Sprinkle everything with parsley, a little salt and pepper.