Bruschetta Collection

This is a collection of some of my favorite bruschetta or crostini recipes that would make great appetizers for any Italian meal.

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Basic Bruschetta:

1 Loaf Crusty Italian Bread - Baguette

2 Cloves Garlic

1/2 Cup Good Olive Oil

Cut bread into slices about 3/4 inches thick. Either place under a broiler, or on grill, and cook untill just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts . Next brush a little olive oil on each toast. Eat as is, or proceed with topping of choice.


Bruschetta With Roasted Peppers:

4 Medium Roasted Peppers

1 Tablespoon Fresh Parsley - Chopped

1 Anchovy Fillets (Optional)

Salt And Pepper To Taste

Slice peppers into thin strips, and mix with rest of ingredients. Place a little on each prepared slice of bruschetta.


Bruschetta With Black Olive Paste:

1/2 Cup Black Olive Paste

Follow the recipe for black olive paste. Spread a couple of spoonfuls on each prepared bruschetta.


Bruschetta Rossi:

1 1/2 Pounds Ripe Tomatoes

1 Garlic Clove, Minced

2 Tablespoons Capers, Rinsed And Dried

1/4 Cup Fresh Basil Leaves

Salt And Pepper To Taste

5 Tablespoons Olive Oil

Core the tomatoes then squeeze gently to remove most of seeds and juice. Chop into small dice. Add the rest of the ingredients, and then spread some on each piece of prepared bruschetta.



Bruschetta With Broccoli Rabe:

1 Pound Cima di Rape - (Broccoli Rabe)

3 Tablespoons Olive Oil

2 Large Garlic Cloves, Thinly Sliced

Pinch Hot Red Pepper Flakes

Slice Fresh Pecorino or Mild Provolone

Trim the broccoli rabe, clean and cut into 1 inch pieces. Cook in boiling salted water, about 3-5 minutes, or till tender. Drain well. Heat oil in pan, adding garlic and pepper flakes. Before garlic browns, add the broccoli rabe, and swirl around to coat with the oil mixture. On each slice of bruschetta, place a little broccoli rabe mixture, then a slice of cheese. Place toasts back under broiler till cheese begins to bubble. Serve.



Bruschetta With Eggplant:

1 Small Eggplant - (about 3/4 Pound)

3 Tablespoons Olive Oil

Salt And Pepper

1 Large Ripe Tomato, Cored & Chopped

1/4 Cup Fresh Basil

1/2 Cup Ricotta Salata or Feta Cheese Crumbled

Preheat oven to 375 degrees F. Place the eggplant on a baking pan, and cook for about 1 hour or untill it is soft. Cool slightly, remove skin, and process in a food processor. Add 1 tablespoon of oil, salt and pepper. Mix the tomatoes with the basil, and set aside. Spread the toast first with the eggplant puree, then sprinkle on some tomatoes, then a little crumbled cheese. Serve immediately.

NOTE: Though almost anything can be used as a topping for bruschetta, these are some of my favorites. By grilling the bread before adding the oil or garlic, you are able to keep the toasts crisp, despite the toppings.


by Deborah Mele