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A classic Italian antipasto, Bruschetta, pronounced “brusketta”, is all about the grilled bread.  In hopes to salvage stale bread, bruschetta was created using baguette or a rustic loaf, brushed with olive oil and grilled to a light golden color and crisp edges. A Bruschetta Trio is the perfect appetizer that is quick to make using a variety of ingredients, sweet and savory.

A classic Italian antipasto, Bruschetta, pronounced “brusketta”, is all about the grilled bread.  In hopes to salvage stale bread, bruschetta was created using baguette or a rustic loaf, brushed with olive oil and grilled to a light golden color and crisp edges.  Tomato Bruschetta is one of the most common toppings, but there are endless amounts of pairings that can be piled high on grilled bread.   With the bounty of summer fruits, vegetables, cured meats and cheeses, it is easy to create a Trio of Bruschetta for your next brunch, lunch or dinner. 

Tomato Bruschetta

A farm fresh blend of ruby red ripe tomatoes or the most colorful heirloom tomatoes diced and marinated in olive oil, garlic, balsamic vinegar and freshly torn basil leaves.

Ingredients

Ripe Tomatoes-Diced ruby red ripe tomatoes or heirloom tomatoes are great options but any all tomatoes will work as long as they are super fresh.
Garlic- Minced garlic adds an amazing flavor but make sure you don't put to much and it over powers the flavor of the tomatoes. If you don't have fresh garlic you can use garlic powder as a replacement.
Olive Oil- Used for the marinated tomatoes as well as brushing the bread before toasting.
Balsamic Vinegar-Balancing the acid of the tomatoes with vinegar will marinate the tomatoes and adds the perfect amount of tangy flavor.  
Fresh Basil Leaves- Fresh is the only way to go with bruschetta. Handfuls of fresh basil leaves can be roughly chopped and mixed into the marinated tomatoes and also the perfect garnish on top.
Dried Oregano- Just a dash of oregano enhances the herby flavor in the tomatoes mixture.

Sweet Pea and Prosciutto Bruschetta

Fresh and creamy ricotta spread on top of grilled bread slices is accompanied by a fresh citrus sweet pea salad and thinly sliced prosciutto for a salty finish. 

Ingredients

Shelled Green Peas- Fresh peas need to be boiled for a few minutes to make the tender and ready to be mixed into a lemon vinaigrette.
Olive Oil-Used for both the sweet pea salad and brushed on the sliced bread before toasting.
Lemon Zest-The most amazing addition to the sweet pea salad, the lemon flavor enhances the peas and pairs perfectly with the ricotta cheese.
Ricotta Cheese- Creamy full fat ricotta cheese is lightly spread on each crostini.  
Prosciutto- Salty cured meat is placed on top of the ricotta cheese but can easily be removed for a vegetarian option.
Fresh Mint- A touch of green and an aromatic garnish to add to the top of the bruschetta.  

Peach Caprese Bruschetta

Sweet peaches thinly sliced over fresh mozzarella is the ultimate sweet and salty bite.  These two flavors pair perfectly over grilled bread with a drizzle of balsamic reduction.

Ingredients

Peaches- Fresh and medium ripe peaches that can be sliced and hold their shape but are sweet in flavor.
Mozzarella- Creamy slices of fresh mozzarella cheese, do not used deli slices.
Balsamic Reduction- A thickened balsamic vinegar that gets sweeter in the cooking process, almost syrup like.
Fresh Thyme Leaves- A green herb garnish that pairs perfectly with the sweet and salty combination.  

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Bruschetta Trio

A classic Italian antipasto, Bruschetta, pronounced “brusketta”, is all about the grilled bread.  In hopes to salvage stale bread, bruschetta was created using baguette or a rustic loaf, brushed with olive oil and grilled to a light golden color and crisp edges. A Bruschetta Trio is the perfect appetizer that is quick to make using a variety of ingredients, sweet and savory.

Course Appetizer

Cuisine Italian

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Author Kristen Massad

Ingredients

Classic Tomato Bruschetta

• 2 Cups Fresh Tomatoes Ripe
• 1 Clove Garlic Minced
• 3 Tablespoons Olive Oil
• ½ Teaspoon Balsamic Vinegar
• 4-6 Basil Leaves Chopped
• ½ Teaspoon Dried Oregano
• ½ Teaspoon Salt
• Balsamic Reduction Garnish
• Fresh Basil Chopped

Sweet Pea and Prosciutto Bruschetta

• 1 ½ Cups Fresh Shelled Green Peas
• 2 Tablespoon Olive Oil
• 1 Tablespoon Lemon Zest
• ¼ Teaspoon Salt
• 1 Cup Ricotta Cheese
• 3 Ounces Prosciutto Thinly Sliced
• Fresh Mint Garnish

Peach Caprese Bruschetta

• 3 Fresh Peaches Medium Ripe, Pitted and Thinly Sliced
• 16 Ounces Fresh Mozzarella Thinly Sliced
• Balsamic Reduction Garnish
• Fresh Thyme Leaves Garnish

Crostini

• 1 Baguette ¼ Inch Thick Slices
• ¼ Cup Olive Oil
• 1 Tablespoon Sea Salt

Instructions

Classic Tomato Bruschetta

• Prepare the Marinated Tomatoes

  In a medium bowl, combine the diced tomatoes, minced garlic, olive oil, balsamic vinegar, fresh basil, oregano and salt. Allow the tomatoes to marinate for 30 minutes 
• Prepare the Crostini 

  Slice the baguette into ¼” thick pieces

  Heat a griddle or grill to medium high heat, brush both sides of the bread with olive oil and toast until lightly golden
• Assemble and Serve

  Place the grilled crostini on a serving platter

  Drain the extra juice from the marinated tomatoes and then add the marinated tomatoes on top of the crostini

  Drizzle with a balsamic reduction and sprinkle with chopped basil 

Sweet Pea and Prosciutto Bruschetta

• Prepare the Sweet Pea Salad

  Bring a small saucepan of water to a boil;  add the shelled green peas to the boiling water and allow them to cook for approximately  2-3 minutes (until they start to float and they are tender to eat)

  Remove the peas from the boiling water, immerse them in a bowl of ice to stop the cooking process and then strain the peas into a small bowl

  Combine the cooked peas, olive oil, lemon zest and salt; allow the peas to marinate for 30 minutes 
• Prepare the Crostini 

  Slice the baguette into ¼” thick pieces

  Heat a griddle or grill to medium high heat, brush both sides of the bread with olive oil and toast until lightly golden
• Assemble and Serve 

  Place the grilled crostini on a serving platter

  Spread ricotta cheese to cover each piece of baguette and top with the sweet pea salad and a small piece of prosciutto 

  Garnish each bruschetta with a fresh mint sprig 

  Serve immediately and enjoy 

Peach Caprese Bruschetta

• Prepare the Crostini 

  Slice the baguette into ¼” thick pieces

  Heat a griddle or grill to medium high heat, brush both sides of the bread with olive oil, lightly sprinkle with sea salt and toast until lightly golden
• Assemble and Serve 

  Place the grilled crostini on a serving platter 

  Place on slice of mozzarella on the crostini, topped with two thin peach slices, drizzle with balsamic reduction and garnish with a fresh thyme sprig 

  Serve immediately and enjoy