Plain and simple, bruschetta is great! It is so convenient and easy to make that you can rustle it up so quickly with practically anything that you have lying around in your fridge and cupboards (you can even use stale bread!). You can be as creative or as simple as you would like, which is why for this post I have created three of my favourite recipes to show you some different ideas that you can use and hopefully give you some ideas so that you can make your own bruschetta!
Tomato, Basil & Avocado Pesto Bruschetta
Makes: 3 Bruschetta (with plenty of avocado pesto left over!)
Preparation & cooking time: 5-10 minutes
Ingredients:
- 3 2cm slices of ciabatta (or whatever bread you prefer)
- A handful (6-10 depending the size) of ripe cherry tomatoes
- A drizzle of garlic oil (or extra virdin olive oil)
- A drizzle of lemon juice
- A large bunch of basil (reserve a few leaves for garnish)
- 2 avocados (peeled and pitted)
- 60g pine nuts
- 2 tablespoons lemon juice
- 3 cloves of garlic
- 120ml extra virgin olive oil
- Sea salt & freshly ground pepper
Method:
1. Place the slices of bread under a really hot grill to get nice and crunchy. When the bread starts to colour rub it with a peeled clove of garlic and then flip it over for the other side to get toasted and when this side has colour rub it with the clove of garlic. Rubbing the garlic on the bread will give it such an amazing flavour! Once toasted take the bread out and leave to the side whilst you prepare the topping.
2. Half the cherry tomatoes and then slice the halves roughly and put them into a bowl. Slice a few leaves of basil and put into the bowl with the tomatoes. Dress the tomatoes with a good drizzle of garlic oil (this is really easy to make, just peel and slice 6 garlic cloves in half and put them into a jam jar and then top this up with extra virgin olive oil. After a day or so this will start to have an amazing garlic flavour and is great to use in dressings!) or extra virgin olive oil will be great, followed by a squeeze of lemon juice and a pinch of salt and pepper.
3. To make the avocado pesto, place the remaining basil leaves (leave 2 for garnish) , avocados , pine nuts, lemon juice, garlic and extra virgin olive oil into a food processor and blend until it is really smooth. Once the pesto is creamy and smooth season it generously.
4. To prepare the bruschetta, place a spoonful of the tomato mixture onto a slice of the toasted bread and top this with a few large drops of the avocado pesto. To make it look pretty, slice the left over basil leaves finely and sprinkle over the top and voila, you have a delicious bruschetta made really quickly! You can use the leftover pesto as a topping for pasta!
Balsamic dressed beetroot with herby bean cream
Makes: 3 Bruschetta (with plenty of herby bean cream left over!)
Preparation & cooking time: 5-10 minutes
Ingredients:
- 3 2cm slices of ciabatta (or whatever bread you prefer)
- 1 large beetroot, boiled, peeled and sliced into cubes
- A drizzle of good balsamic vinegar
- A drizzle of extra virgin olive oil
- Sea salt & freshly ground black pepper
- 1 can of cannelini beans, drained (or any other white beans that you can get)
- 60ml extra virgin olive oil
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 garlic cloves
- A bunch of dill (or the herb of your choice)
- Sea salt & frshly ground black pepper
Method:
1. Place the slices of bread under a really hot grill to get nice and crunchy. When the bread starts to colour rub it with a peeled clove of garlic and then flip it over for the other side to get toasted and when this side has colour rub it with the clove of garlic. Rubbing the garlic on the bread will give it such an amazing flavour! Once toasted take the bread out and leave to the side whilst you prepare the topping.
2. In a bowl, dress the diced beetroot with a drizzle of extra virgin olive oil and balsamic vinegar along with a pinch of salt and pepper.
3. To make the herby bean cream, blend the can of beans, oil, water, lemon juice, garlic cloves, dill and salt & pepper in a food processor until you have a silky smooth mixture.
4. To make the bruschetta, place a big spoonful of the beetroot mixture on top of a piece of the toasted bread followed by a nice dollop of the bean cream. Slice some parsley or dill to sprinkle over the top of the bruschetta. There you have a delicious bruschetta ready. You can use the remaining bean cream as a dip with some warmed pitta breads or some steam veg and it is excellent!
Pea & Mint Bruschetta
Makes: 3 Bruschetta
Preparation & cooking time: 5-10 minutes
Ingredients:
- 3 2cm slices of ciabatta (or whatever bread that you prefer)
- 280g frozen peas (thawed)
- 1 tablespoon chopped fresh mint (a little reserved for garnish)
- 2 tablespoons extra virgin olive oil
- Sea salt & freshly ground black pepper
Method:
1. Place the slices of bread under a really hot grill to get nice and crunchy. When the bread starts to colour rub it with a peeled clove of garlic and then flip it over for the other side to get toasted and when this side has colour rub it with the clove of garlic. Rubbing the garlic on the bread will give it such an amazing flavour! Once toasted take the bread out and leave to the side whilst you prepare the topping.
2. To prepare the pea and mint topping, blend the peas in a food processor until they are roughly chopped. Stir in the mint, oil, salt & pepper. Place a spoonful of the pea and mint mixture on top of the bread and top with a sprinkling of the chopped mint. With the leftover pea and mint mixture you can make a delicious risotto!
I hope you like the different bruschettas; let me know what your favourite types of bruschetta are! 🙂
Wonderful toppings. I’m never so inventive 🙂 But maybe now I’ll give them more thought. Thank you.
Thank you so much 🙂 Bruschetta is so good even if the simplest ingredients are used though, so I am sure that yours taste delucious. I did this post to help people with different ideas so I am glad it has helped you 🙂
Love the toppings!! Thanks for the ideas.
Thank you! No worries, I am glad that you like them 🙂
They look great. Very neat. Nice photographs.
Thank you so much! I am glad you like the photos 🙂
Those look yummy
Thank you so much! They were really tasty 🙂
All three look delicious, but since I love beets, that’s the one I will try first! Thanks!
Thank you 🙂 the beetroot bruschetta is really good! The balsamic dressing goes really well with the bean cream.
Your Bruschetta look very tasty, I like the topping and the large slices of bread 🙂
Thank you so much! The were really tasty ans the bread was really nice 🙂
These are very unique! I really like your herby bean cream, and paired with the beets sound fantastic. Must try!
Thank you so much! 🙂 The bean cream and the beets go really well especially with the balsamic vinegar. I am glad that you liked them 🙂
These look great! I am really curious to try the beet one. Sounds really good. Thanks for sharing!
Thank you 🙂 The beetroot goes really well with the bean cream and balsamic vinegar! This would also be awesome with horseradish cream instead of the bean cream. I am glad that you liked them.
Thank you for making my lunch so good! I love bruschetta, and this way to prepare is really good!
Thank you so much 🙂 I am really happy that you like the bruschetta! It is a great lunch as it is really tasty and so easy and quick to prepare!
I am a sucker for a good bruschetta and obsessed with avocados – looks like I am going to have to try out at least one of these!
Thank you 🙂 I am really glad that you like the look of them. I love bruschetta as well! The avocado pesto really tasty on the bruschetta.
Love the sound of the balsamic beetroot and herby bean cream. Yum. Must try this one. Thanks for sharing and for following my blog:)
Thank you so much! No worries, I am really excited to see more of your posts 🙂
Thanks Thomas, I look forward to reading more of your posts as well, and trying some delicious recipes:)
Each different variation sounds so good, I don’t know which I would want to eat first! Of course, there’s no question I would take one of each, at least. 😉
Thank you so much 🙂 They are all tasty and really easy to make. Thank you for your comment and I can’t wait to see more of your posts!
These look so delicious! I’d love to try them 😀
Thank you so much 🙂 They are tasty and they are really easy to make!
Hey! Just wanted to let you know that I made the Tomato, Basil & Avocado Pesto Bruschetta and my sister made the Balsamic dressed beetroot with herby bean cream for the beach yesterday and they were a hit! Thanks for sharing 😀
Thank you so much! I am so glad that you tried them and enjoyed them 🙂 Thank you!
They look absolutely amazing, Thomas!
Thank you 🙂 They are really tasty and they take no time to make which is great!