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Fall Bruschetta Three Ways

Fall Bruschetta Three Ways

We love starting our meals with a pair of delicious bruschetta. And, because it’s fall now, we have prepared a nice combo of 3 season-inspired recipes. They have different ingredients, each of them with their unique flavor. We invite you all to try and enjoy them. You won’t be disappointed!

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Ingredients Needed for Fall Bruschetta Three Ways

7 ounces of butternut squash, diced
3 teaspoons of olive oil
salt
pepper
12 slices of whole wheat bread
5 ounces of grapes
1 teaspoon white wine vinegar
½ cup sugar
¼ cup lemon juice
1 teaspoon chili flakes
½ cup orange juice
6 ounces of cranberries
3 ounces of spinach
¼ cup almonds
¼ cup parmesan, shredded
5 ounces of cream cheese
orange zest

How to Make Fall Bruschetta Three Ways

  1. Add the diced squash in a baking dish. Drizzle it with 1 teaspoon of olive oil and season it with salt and pepper.
  2. Slide the tray into the oven for the next 15 minutes at 380 degrees F/190 degrees C.
  3. Line a baking tray with parchment paper. Lay the bread slice and slide the tray into the oven for the next 5 minutes at 360 degrees F/180 degrees C.
  4. Prepare the grape jam. Add the grapes in a baking dish. Pour 1 teaspoon of olive oil, wine vinegar, and a pinch of salt.
  5. Slide the tray into the oven for the next 15 minutes at 340 degrees F/170 degrees C.
  6. For the cranberry jam: heat a saucepan over medium heat. Add the sugar, lemon juice, chili flakes, and orange juice. Keep it on heat until the sugar melts.
  7. Add the cranberries and simmer for the 10 minutes.
  8. For the spinach pesto, add the spinach in your blender. Add the remaining oil, almonds, and parmesan.
  9. Blend everything until smooth.
  10. Spread the cream cheese over the bread slices. Top them with the cranberry jam, grape jam, and spinach pesto. You can also add the orange zest.
Prosciutto and Goat Cheese Bruschetta

Prosciutto and Goat Cheese Bruschetta

What can you cook yourself when you’re out of time and in a hurry? A sandwich or a bruschetta, of course! This bruschetta leans towards the healthy side. The ingredients are whole wheat bread, topped with goat cheese, prosciutto, and grilled peach and quince.

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Ingredients Needed for Prosciutto and Goat Cheese Bruschetta

1 peach, thinly sliced
0.5 quince, thinly sliced
4 slices of whole wheat bread
3.5 ounces of goat cheese spread
4 slices of prosciutto

How to Make Prosciutto and Goat Cheese Bruschetta

  1. Lay the peach, quince, and bread slices on the heated grill and cook them for 4 minutes.
  2. Spread the goat cheese over the grilled bread.
  3. Top them with the grilled fruit and prosciutto slices.
Bacon, Egg and Spinach Bruschetta

Bacon, Egg and Spinach Bruschetta

How to make the best bruschetta? We like them cooked in the oven. Why? Because the oven tends to bring all the delicious flavors together. Plus, you get that delicious melted cheese! We’ve topped these babies with bacon, spinach, and egg. Yummy!

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Ingredients Needed for Bacon, Egg and Spinach Bruschetta

1 tablespoon vegetable oil
1 onion, thinly sliced
½ red bell pepper, small bits
4 slices of bacon
1 tomato, chopped
2 garlic cloves
salt
pepper
2 ounces of baby spinach
4 eggs
1 burger bun, halved
1 ounce butter, melted
¼ cup mozzarella, shredded

How to Make Bacon, Egg and Spinach Bruschetta

  1. Heat the vegetable oil in a skillet over medium heat. Add the onion and cook it until softened.
  2. Add the bell pepper, tomato, 2 bacon slices, and garlic. Season with salt and pepper. Add the spinach and cook for 2-3 more minutes, while stirring frequently.
  3. Heat a different skillet over medium heat, and add the eggs. Whisk continuously until the eggs start cooking and they reach the consistency of scrambled eggs. Season them with salt and pepper.
  4. Cook the remaining bacon in a different skillet until golden and crispy.
  5. Preheat the oven to 360 degrees F/180 degrees C.
  6. Line a baking tray with parchment paper. Lay the burger buns over it. Evenly spread some melted butter over the bun.
  7. Slide the skillet into the oven for the next 5 minutes. Keep the heat of the oven on after you’re ready.
  8. Top the crispy golden buns with the cooked spinach, eggs, and crispy bacon. Divide the shredded mozzarella between the buns.
  9. Slide the tray into the oven once again, for 5 more minutes.
Avocado and Fresh Veggie Bruschetta

Avocado and Fresh Veggie Bruschetta

If you don’t have time to make the guacamole of your dreams, then we have a pretty nice substitute for you. Make these avocado and fresh veggie bruschetta. Add some feta cheese, and you’ll have a fabulous snack, not to mention a healthy one.

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Ingredients Needed for Avocado and Fresh Veggie Bruschetta

1 avocado
1 tablespoon lemon juice
salt
pepper
2 slices of toast bread
1 medium tomato, cubed
½ cup olive
½ small cucumber, cubed
2 ounces of feta cheese
½ teaspoon chili flakes
1 teaspoon olive oil (optional)

How to Make Avocado and Fresh Veggie Bruschetta

  1. Peel the avocado and add its flesh to a food processor. Add the lemon juice, salt, and pepper. Pulse to make a paste.
  2. Spread avocado paste on each bread slice. Also, add tomato cubes, olives, and cucumber pieces. Crumble some feta on top, then sprinkle chili flakes. If you want, drizzle olive oil on top.
Roasted Tomato and Ricotta Bruschetta

Roasted Tomato and Ricotta Bruschetta

Bruschetta is an Italian starter, made of grilled of toast bread, topped with lots of various ingredients. We like to keep them healthy, so here’s what we’ve got for you today. Crispy whole wheat bread, topped with roasted tomato, ricotta, walnut, and a bit of basil. Healthy and delicious, so why don’t you try them!

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Ingredients Needed for Roasted Tomato and Ricotta Bruschetta

2 medium-sized tomatoes, sliced
4 whole wheat breads slices
5 walnuts
1 teaspoon vegetable oil
6 basil leaves
1 teaspoon soy sauce
1 teaspoon rice vinegar
4 tablespoons of ricotta

How to Make Roasted Tomato and Ricotta Bruschetta

  1. Preheat the oven to 360°F/180°C.
  2. Lay the sliced tomatoes on a baking tray. Slide the tray into the oven and roast the tomatoes for the next 15 minutes.
  3. Toast the bread slices on your electric grill or toaster until crispy.
  4. Chop the walnuts.
  5. Heat the vegetable oil in a skillet over medium heat. Add the walnuts and toast them for 1-2 minutes.
  6. Set up your blender and add the toasted walnuts, basil leaves, soy sauce, and rice vinegar.
  7. Spread 1 tablespoon of ricotta on each of the toasted bread slices.
  8. Top them with roasted tomatoes and the cooked walnuts!

Tomato and Anchovy Bruschetta

Bruschetta are a classic Italian starter that a lot of other countries have adopted and now it is served worldwide! There are lots of ingredients that you can use, but today we offer you a simple bruschetta recipe, with tomatoes and anchovies! Grab a baguette and start cooking!

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Ingredients Needed for Tomato and Anchovy Bruschetta

5 cherry tomatoes
½ baguette
1 garlic clove
6 teaspoons of olive oil
1 ounce anchovy
basil leaves

How to Make Tomato and Anchovy Bruschetta

  1. Preheat the oven to 350°F/175°C.
  2. Thinly slice cherry tomatoes and also cut about 6 baguette slices.
  3. Rub baguette slices with garlic and pour 1 teaspoon olive oil on each.
  4. Add diced tomatoes and anchovies on each slice.
  5. Bake them in the oven for 10 minutes.
  6. Serve with basil on top.

Strawberry and Cream Cheese Bruschetta

Tomato and mozzarella bruschetta definitely has its sweet counterpart! Try this strawberry and cream cheese bruschetta when you feel the need to eat something sweet, yet easy to make. It works great also for the parties!

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Ingredients Needed for Strawberry and Cream Cheese Bruschetta

1 baguette
9 ounces of strawberry
10 ounces of cream cheese
1 cup almond flake

How to Make Strawberry and Cream Cheese Bruschetta

  1. Cut the bread into 22-24 slices about 1/2 inch (1 cm) thick.
  2. Slice the strawberries.
  3. If you want, you can roast the almond flakes for 5-6 minutes in the preheated oven at 356 degrees F/180 degrees C.
  4. Assemble the bruschetta: spread cream cheese on one side of each bread slice. Add 4-5 strawberry slices and top with almond flakes.
  5. Serve with tea or coffee!
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