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Italian Antipasti Spread

Bruschetta Recipe Three Ways

Three bruschetta recipes for a fun summer bruschetta party.
5 from 6 votes
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Course: Appetizer
Cuisine: Italian
Keyword: bruschetta recipe, bruschetta toppings
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 10 people

Ingredients

For the Tomato and Basil Bruschetta

  • 5 ripe tomatoes or cherry tomatoes equivalent
  • 4-5 fresh basil
  • 1 clove garlic
  • 1 tbsp extra virgin olive oil good quality is important
  • salt and pepper to taste

For the Balsamic Grilled Eggplant Bruschetta

  • 2 eggplants medium
  • 2 tbsp extra virgin olive oil
  • salt
  • 1 tbsp balsamic vinegar
  • 1 clove garlic
  • 4 sprigs flat leaf parsley
  • 3-4 fresh mint leaves

For the Lemon Garlic Artichoke Bruschetta

  • 400g/1.5 cups canned artichoke hearts not oil packed
  • 1/2 lemon, juice and zest
  • 1 cloves garlic
  • 3 fresh mint leaves
  • 5 fresh basil leaves
  • 1 tbsp extra virgin olive oil
  • salt to taste
  • 1 baguette, sliced long

Instructions

For the Tomato and Basil Bruschetta Topping

  • Cut the tomatoes in half and squeeze the seeds out, chop them finely or chunky and put them a bowl. (Omit de-seeding if using cherry tomatoes.)Slice basil leaves and add them to the same bowl, add pressed garlic, olive oil and season with salt and pepper.

For the Balsamic Grilled Eggplant Bruschetta Topping

  • Slice eggplant 1/8 inch thick and brush the slices with 1 tbsp of olive oil. Grill on a hot grill or griddle about 3-5 minutes on each side or until cooked and not spongy anymore.
  • Meanwhile mix together olive oil, balsamic vinegar, chopped parsley and mint, finely minced or pressed garlic. Add the cooked eggplant to the bowl, mix with a pinch of salt and pepper.

For the Lemon Garlic Artichoke Bruschetta Topping

  • Chop up artichokes in small pieces ,then add lemon zest and lemon juice, pressed garlic, chopped mint and basil, olive oil and season to taste with salt and pepper.( If your canned artichokes were packed in oil, skip adding oil to your bruschetta topping.)

For the Bruschetta

  • Slice a loaf of crusty bread (ciabatta or baguette) and grill the slices brushed with olive oil until a bit crispy. Alternatively you can toast the bread in a frying pan. Load up your bread right before serving, otherwise it will get soggy very quickly or let your guests do the work themselves.