Bruschettas how to top them best.
On summer evenings, there’s nothing more delightful than a bruschetta, but how to top it? Simply toasted bread with oil and garlic, or just some diced tomatoes and that’s it?
Of course not, I’m going to give you lots of ideas to top your bruschettas in a fun and quick way to surprise everyone at the table with ingredients you always have at home.
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Let’s find out right after the photo how to top the bruschettas!!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
Bruschettas: How to Top Them Best, Ingredients
- 8 slices rustic bread
- 12 cherry tomatoes
- 3 oz tuna in oil
- 2 oz stracchino cheese
- to taste black olives
- 6 tbsps Genovese pesto
- 1 buffalo mozzarella DOP
- to taste arugula
- 2 cloves fresh garlic
- 3 tbsps extra virgin olive oil
- to taste fresh spreadable cheese
Bruschettas: How to Top Them Best
Bruschettas: how to top them? Here are many different ideas, first get some rustic bread with a hard crust and cut it into slices about 0.4 inches thick, then toast it on a cast iron grill.
Immediately dress with a drizzle of evo oil and rub each bruschetta with a garlic clove. (you can also top them before toasting).
Meanwhile, prepare a dice of cherry tomatoes and season them with oregano and salt, cut the mozzarella into pieces and the olives into slices.
Spread some pesto on a few slices of bread, then top with diced tomatoes and mozzarella pieces.
Drain the tuna from its preserving liquid and mash it into a paste using a fork.
Spread the stracchino cheese on a slice, top with tuna and some arugula leaves.
Spread some philadelphia or another creamy cheese on a slice and add tomatoes, olives, and even some pieces of Asiago cheese.
Grill a zucchini, half an eggplant, and a bell pepper, then season them with salt, pepper, and a drizzle of oil.
Cut the vegetables into strips, spread some pesto on a bruschetta, and top with the vegetables.
Prepare a mince of capers, black olives, and anchovies in oil, rub a garlic clove on the hot bruschetta, drizzle with a bit of oil, and top with the mince.
Rub a bruschetta with the garlic clove, a drizzle of oil, and spread with sun-dried tomato pâté
Or with gorgonzola cream, add a very fine chop of walnuts and parsley on top.
Storage
Bruschettas should be prepared on the spot, topped, and served, otherwise the bread would lose its crunchiness. However, you can cut the tomatoes and season them a few hours before using them.
You can also grill the vegetables the day before and prepare the creams or vegetable pâtés the day before.
