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Simple bruschetta topping recipe

Simple bruschetta topping recipe

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An excellent way to use tomatoes when they're in season. Serve on garlic-rubbed, toasted slices of French or Italian bread.

95 people made this

IngredientsServes: 4

  • 3 large tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 cloves garlic, finely chopped
  • 4 tablespoons finely chopped fresh basil
  • 75ml extra virgin olive oil
  • salt and pepper to taste

MethodPrep:20min ›Extra time:1hr marinating › Ready in:1hr20min

  1. In a medium bowl, combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. Cover and refrigerate for at least 1 hour, allowing flavours to meld before serving.

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Reviews & ratingsAverage global rating:(105)

Reviews in English (68)

by Kadie Jo

Why are people constantly adding things like cheese, meat and the like to bruschetta? If you want that, make a sandwich! It's hard to improve on this tried and true take on the simple ingredients that came together to make a classic!-25 Apr 2008

by Daniel den Hoed

Replace the parmesan cheese by a tablespoon of good balsamic vinegar and this will be a healthier bruschetta. DELICIOUS!-12 Aug 2002


Two ingredient bruschetta topping is low-fat and easy to prepare

'Tis the season to celebrate and we’re finishing up this crazy year with a couple of appetizers. Today’s recipe is Strawberry Mint Bruschetta.

Unfortunately, many appetizer recipes are loaded with high-calorie, high-saturated fat and high-sodium ingredients. Think spinach dip, chicken wings with blue cheese dressing and baked brie in puff pastry.

Strawberry Mint Bruschetta (Photo: Darlene Zimmerman)

Our low-sodium, low-saturated fat hors d’oeuvre is simple to prepare, festively elegant and absolutely delicious.

Preparing the individual bread slices can be done a day or two in advance. Just store the toasted bread in a tightly sealed bag until ready to assemble.

The simple, two-ingredient cheese topping features part-skim ricotta cheese. Ricotta cheese is similar to a fine-textured cottage cheese with a slightly sweet flavor. When beaten, it becomes smooth and somewhat silky.

Ricotta cheese comes in whole milk, part-skim (reduced-fat), low-fat (light) and fat-free forms. While whole-milk ricotta is the creamiest, it contains the most saturated fat. Low-fat and fat-free versions have little or no saturated fat, but lack flavor and have a crumbly, almost gritty texture. We opted for part-skim ricotta which had a good, creamy texture, yet kept our saturated fat content in check.

Vitamin C- and fiber-rich strawberries add a delicious and nutritious vibrant pop of color to this appetizer. Strawberries also contain a variety of phytonutrients. These are naturally occurring substances found in plants, which may decrease the risk of cancer and heart disease.

Just remember, even with healthier appetizers, portion size still matters. For today’s recipe one serving includes three pieces of bruschetta.

Come back next Sunday for a Pear and Onion Spread that’s perfect on simple water crackers.

Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.


11 Bruschetta Toppings That Are Better Than Avocado Toast

The best and easiest summer appetizer around, bruschetta can highlight any summer produce. Most often, it’s ripe tomatoes, but even peaches can make an appearance.

Watch Italian cuisine queen Lidia Bastianich demonstrate the proper technique for making bruschetta:

Then check out 10 of our most impressive and creative takes on the classic Italian topped bread (often confused with crostini), plus a bonus option that makes the format even more grill-friendly.

Any of these would be lovely as part of an Italian aperitivo hour—or simply as a quick summer meal when all you want to do is sit outside.

1. Pea and Ricotta Bruschetta

Minty smashed peas and creamy ricotta cheese give excellent contrast to crunchy grilled bread in this recipe. With bold and bright flavors, it’s one of our favorite ways to impress with an appetizer without spending too much time in the kitchen. Get our Pea and Ricotta Bruschetta recipe.

2. Tuna and Cannellini Bean Bruschetta

This bruschetta recipe uses two pantry staples—tuna and beans—as a base, which means you can whip it up practically anytime. To elevate the flavors and add a little freshness, we add parsley, onion, fennel, and capers. Get our Tuna and Cannellini Bean Bruschetta recipe.

3. Peach and Hazelnut Mascarpone Bruschetta

Make the most of summer peaches in a bruschetta. This sweet take on the classic bread appetizer uses a creamy mascarpone cheese for a base and adds hazelnuts for crunch and texture. Get our Peach and Hazelnut Mascarpone Bruschetta recipe.

4. Radicchio and Goat Cheese Bruschetta

Radicchio and goat cheese are far from traditional toppings for bruschetta, but they work beautifully. The creaminess of the cheese helps to tame the bitterness of the radicchio, and the colors make an elegant contrast on the grilled bread. Get our Radicchio and Goat Cheese Bruschetta recipe.

5. Mushroom and Pancetta Bruschetta

If you’re tired of the same flavors on your bruschetta, look no further. This meaty mushroom and pancetta version has everything we look for in a snack: salt, flavor, texture, and heft. Adding cream and Marsala wine to the mushrooms when cooking gives a sophisticated flavor to the topping that takes this recipe into dinner party territory. Get our Mushroom and Pancetta Bruschetta recipe.

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6. Roasted Tomato and Fresh Mozzarella Bruschetta

Tomato and mozzarella are a perfect pairing, as Caprese salad teaches us. This bruschetta recipe makes the most of summer tomatoes by roasting them to intensify the flavors. Adding sweet, creamy mozzarella and fresh basil keeps the toasts summery and light. Get our Roasted Tomato and Fresh Mozzarella Bruschetta recipe.

7. Grilled Asparagus Bruschetta

Bruschetta is a dish that adapts to the season easily. Grilled bread is an ideal canvas for whatever ingredients you want to showcase, and this recipe illustrates the idea beautifully. Toasty grilled asparagus is mixed with pine nuts and cheese, then piled on top of crusty grilled Italian bread. Get our Grilled Asparagus Bruschetta recipe.

8. Caponata Bruschetta

We’re wild about caponata, the savory Italian cooked eggplant dish, and we love the idea of using it in traditional recipes. Here, we top grilled bread with a cooked combination of diced eggplant, capers, onions, and plenty of spices. The result is satisfying and packs incredible flavor into a small package. Get our Caponata Bruschetta recipe.

9. Breakfast Bruschetta with Fontina Scrabmled Eggs

Bruschetta isn’t considered a breakfast dish in its own right, and we’d like to change that. This recipe cleverly pairs all sorts of things we normally eat for breakfast – toast, cheesy scrambled eggs, and meat – into one bite-sized mouthful. Get our Breakfast Bruschetta recipe.

10. Red Lentil Bruschetta with Poached Eggs

This twist on a bruschetta uses a creamy and robust red lentil spread for the base. It’s savory and satisfying, and to round out the dish into something brunch-worthy, we top it with a perfectly poached egg. Get our Red Lentil Bruschetta with Poached Eggs recipe.

11. Grilled Bruschetta Skewers

For bruschetta in slightly different format, thread cubes of bread on skewers with cherry tomatoes and char over the coals. Serve with olive oil and a sprinkle of salt, or use as the base of a panzanella. Get the Grilled Bruschetta Skewers recipe.


Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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How to Make Bruschetta (The make ahead way!)

(For a printer friendly version, see the recipe card at the end of this post)

Here is what you will need to make 24 servings.

  • 6 Medium Ripe Tomatoes on the Vine, deseeded and diced
  • 1/2 Medium Onion, finely diced
  • 2 Garlic Cloves, peeled and minced
  • Handful of Fresh Basil Leaves, chopped
  • 1/2 tsp Salt
  • Pinch of Sugar
  • 1 x French Baguette
  • 5 &ndash 6 tbsp Olive Oil
  • Balsamic Glaze, to serve (optional)

Essential Equipment

Up to 48 hours before serving&hellip

First, deseed and dice the tomatoes (6 x medium ripe) and place them into a large bowl.

Then add the diced onion (1/2 medium), minced garlic (2 x cloves) and chopped basil (handful).

Next, add the salt (1/2 tsp) and sugar (pinch) and give it a really thorough mix.

Cover with two layers of cling film (or you&rsquoll stink out your fridge!) and place into the fridge to marinade for up to 2 days.

Up to 24 hours before serving&hellip

Cut the baguette into slices, approximately 2cm thick. Any thinner and they might break apart, any thicker and you might hurt your guests jaws!

Preheat your oven to 210°C/Fan 200°C.

Using around 4 tbsp of the olive oil, brush each slice on both sides. (This will make them super crispy!) Then place them onto a large baking tray.

Bake in the preheated oven for 6 &ndash 8 minutes until crisp and golden. Allow to cool completely.

Meanwhile, take the bruschetta topping out the fridge and strain through a sieve. See all that liquid pouring out?! That&rsquos going to stop your bruschetta from going soggy too quick&hellip

Just before serving&hellip

Add the remaining 2 tbsp of olive oil to the tomato mixture and mix well. Now all you have to do is top the baguette slices with the tomatoes and arrange on a serving plate.

Alternatively, you could save time (and stop them from going soggy) by serving the baguette slices on a plate and the tomato mixture in a bowl next to them. That way your guests can top the bruschetta themselves!

The final touch&hellip

For a final flare of flavour &ndash serve with a balsamic glaze to drizzle over the top. It&rsquos seriously delicious!

Have you made this recipe? I want to know!

Will you be making some CRAZY delicious bruschetta at your next party? I&rsquod love to know if you are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at [email protected]

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Loved this recipe? Pin it!


5 incredible bruschetta toppings

Garlicky toasted਋read, fresh tomatoes, creamy feta and fresh mint – everyone loves a great bruschetta. That&aposs why we&aposre all for the party version of the Italian favourite. Master our easy recipe for garlic bread below, then get topping! Guests will love these easy-to-eat, snack-sized toasts.

Garlic toast

This will form the base of all your delicious bruschetta

  • olive oil cooking spray
  • 12 x 1cm-thick slices sourdough baguette
  • 1 clove garlic, peeled, halved

    Preheat a grill. Spray both sides of baguette with cooking spray. Add to grill, in batches if necessary, and toast until golden. When toast is cool enough to handle, rub both sides with garlic. Top with your choice of topping (check out the delish recipes below) and serve.

Photo credit: Brett Stevens

Chargrilled eggplant & avocado bruschetta

  • 2 small slender eggplant, thinly sliced lengthways
  • cooking spray
  • 2 tbsp chopped mint leaves
  • 2 tsp red wine vinegar
  • 1 tsp extra virgin olive oil
  • black pepper
  • 12 slices garlic toast (see recipe, above)
  • ¼ small avocado
  • 1 squeeze fresh lime juice

  1. Spray eggplants with cooking spray. Add to a chargrill and cook for 2 minutes on each side or until tender. Cool slightly. Toss with chopped mint leaves, red wine vinegar, 1 tsp extra virgin olive oil and freshly ground black pepper. Set aside.
  2. Spread 12 slices garlic toast with avocado, mashed and mixed with a squeeze of lime juice. Top with eggplant mixture. Serve.

Photo credit: Brett Stevens

Beetroot & parmesan bruschetta

  • 40g goat&aposs cheese
  • ¼ tsp finely grated fresh lemon zest
  • 1 tsp freshly squeezed lemon juice
  • freshly ground black pepper
  • 12 slices garlic toast (see recipe, above)
  • 1 handful fresh baby spinach leaves
  • 2 cooked, peeled fresh baby beetroots
  • 5g Parmesan shavings

    Combine goat’s cheese with lemon zest, lemon juice and freshly ground black pepper. Spread over 12 slices garlic toast and top with baby spinach leaves. Thinly slice beets. Arrange over spinach. Sprinkle with parmesan shavings. Serve.

Photo credit: Brett Stevens

Tomato, basil and bocconcini bruschetta

  • 12 slices garlic toast (see recipe, above)
  • 12 sliced cherry tomatoes
  • 4 drained and sliced baby bocconcini
  • basil leaves, to serve
  • balsamic glaze, to serve

    Top garlic toast with cherry tomatoes, baby bocconcini and a few small basil leaves. Drizzle with a little balsamic glaze. Serve.

Photo credit: Brett Stevens

Blue cheese, rocket, prosciutto and pear bruschetta

  • 12 slices garlic toast (see recipe, above)
  • 1 handful baby rocket leaves
  • ½ large pear, cored and thinly sliced
  • 30 g thinly sliced prosciutto, cut into small pieces
  • 20 g blue cheese, crumbled
  • ground black pepper, to season

Top 12 slices garlic toast with a handful of baby rocket leaves. Top with ½ large pear, cored and thinly sliced, 30g thinly sliced prosciutto, cut into small pieces, and 20g blue cheese, crumbled. Sprinkle with freshly ground black pepper. Serve.


For the Toasted Garlic Bread

  • Italian Bread: Slice your bread into 1/2 inch thick slices.
  • Olive Oil
  • Garlic: Cut one clove of garlic in half.

For the Salad

  • Grape Tomatoes: You can also use Roma tomatoes if you’d like.
  • Parmesan Cheese
  • Basil Ribbons: To make these, stack several basil leaves on top of one another, roll them up tightly, and slice the basil into thin ribbons.
  • Minced Garlic
  • Salt & Pepper
  • Olive Oil
  • Balsamic Vinegar


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How to make

This easy summer recipe comes together in a flash making it a great last minute appetizer. Feel like meal prepping? This is also great made in advance, because it allows the flavors to really meld together.

  1. Prep your ingredients.
  2. Place grape tomatoes, sun-dried tomatoes, garlic, oil, vinegar, basil, and salt in a bowl.
  3. Stir to combine.
  4. Serve over ciabatta bread and enjoy!

  • Fresh, ripe plum tomatoes
  • Fresh garlic
  • Balsamic vinegar
  • White wine vinegar
  • Sugar
  • Dried basil and oregano

You will also need some basic canning essentials:

  • 7 Ball ® Canning half-pint jars with the lids
  • Canner for the water bath
  • Headspace tool, funnel, and jar lifter
  • A couple of clean kitchen towels and other standard kitchen utensils

If you are new to canning, be sure to check out Canning 101.


In a medium-sized bowl, add the chopped tomatoes, olive oil, balsamic, garlic and basil. Mix until combined. Then add salt and pepper to taste. Store the bruschetta in the fridge for at least 15 minutes to allow the flavors to marinate together.

I typically serve my bruschetta with a french baguette. The slices are smaller with crusty edges, which makes them perfectly bite-sized. They also toast in the oven pretty quickly. You could definitely use other types like Italian or French bread, however the slices will most likely be larger.

Toasting bread in oven

  1. Preheat oven to 425°F and line a baking sheet with foil.
  2. Cut the baguette into 1/2 inch slices and lightly brush with olive oil.
  3. Bake until lightly toasted.

Grilling the bread

Place the baguettes on the grill for a few minutes on each side (flip when you’re starting to see slightly charred grill marks).