Best Bruschetta Recipes
I'm so glad you asked, @mianguyen, because I happen to think bruschetta is the best impromptu appetizer ever. For purposes of this list, I'm going to allow bruschetta to mean bread topped with stuff.
- •Classic tomato and basilToss together 3 chopped ripe Roma tomatoes, 2 clove minced garlic, a handful of fresh basil leaves, chopped, 2 tbsp good extra virgin olive oil, a touch of lemon juice, salt and pepper. Let sit for at least 20 minutes. Grill or toast slices of baguette, then rub bread with a clove of garlic to season. Spoon tomato mixture over the bread slices.
- •Pear, gorgonzola, and caramelized onionsTop grilled or toasted baguette slices with a couple of thin slices of fresh Bosc, Bartlett, or Anjou pears, a crumble or two of Gorgonzola or other blue cheese, and a pinch of caramelized onions. Top with lots of black pepper.
- •GreekMake classic bruschetta as described above, except use parsley instead of basil, and stir 1/4 cup of crumbled feta into the tomato mixture and top each bruschetta piece with a pitted Greek olive.
- •Lox and creme fraicheTop toasted baguette slices with creme fraiche or sour cream, thin slices of lox, slivers of red onion, capers, dill, and a squeeze of lemon. Top with black pepper. Boom. It's reminiscent of bagels and lox, and you can serve it with cocktails.
- •Goat cheese, fig and prosciuttoTop toasted baguette slices with a smear of goat cheese, a dollop of fig jam or, when they're in season, a slice of fresh fig, and a twirl of prosciutto.
- •Pesto-artichokeSpread prepared pesto on toasted baguette slices, then top with sliced artichoke hearts.
- •Cream cheese and red pepper jellyTop baguette slices with a thick smear of cream cheese and a teaspoon or so of red pepper jelly (this kind from TJ's is good: www.traderjoes.com/fearless-flyer/article/1427). Top with black pepper.
- •Cream cheese, Nutella, and toasted hazelnutsBrioche or challah toast, smear of cream cheese, drizzle of Nutella, shower of chopped, toasted hazelnuts.
- •Make sure to pronounce it broo-SKETT-ah. Hard "sch"Suggested by @corey