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.
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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 TomatoesIn 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 piecesHeat a griddle or grill to medium high heat, brush both sides of the bread with olive oil and toast until lightly golden
- Assemble and ServePlace the grilled crostini on a serving platterDrain the extra juice from the marinated tomatoes and then add the marinated tomatoes on top of the crostiniDrizzle 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 piecesHeat 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 platterSpread 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 piecesHeat 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
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