Bruschetta is one of our favorite summer foods — quick, easy and perfect for taking advantage of in-season fruits and veggies. It’s also quite versatile, lending itself to experimentation by the home cook.
Try one of our bruschetta recipes below, and don’t be afraid to create your own! Each recipe yields about four pieces, depending on your bread size.
Good bread serves as the foundation of bruschetta. We prefer ciabatta bread because it can stand up to just about any type of topping.
Heat a grill to about 350 degrees. Cut ciabatta into ½-inch thick slices and brush with olive oil. Grill over direct heat for about five minutes, or until bread turns golden.
Note: You can also use an oven or toaster to make this bread.
Dice grape or cherry tomatoes to yield approximately ¾ cup. Chop about 10 fresh basil leaves and combine with tomatoes in a bowl. Add a splash of olive oil and a dash of salt. Cover and set aside for at least 10 minutes so flavors can marinate. Spread tomatoes on grilled bread and top with additional chopped basil, if desired.
Note: We like using grape or cherry tomatoes because of their sweetness. We’re not sure what’s going on with tomato farms these days, but larger tomatoes just don’t offer the scrumptious taste we require.
Thinly slice a large yellow onion. Heat 2 tablespoons of butter in a medium-sized skillet over medium heat. Add onions and cook over medium-low heat for 20 to 25 minutes, or until caramelized, stirring frequently.
Slice about eight white button mushrooms and add to skillet. Sprinkle with cayenne pepper and celery salt, and sauté about four minutes. Add tomatoes from the classic bruschetta recipe above sauté two minutes longer and remove from heat. Spread veggie mixture on grilled bread and enjoy!
Muddle about 10 mint leaves with 4 tablespoons of honey. Allow to sit for at least 20 minutes. The longer the honey sits, the more the flavors will meld together.
Halve a nectarine and brush cut sides with olive oil. Grill over direct, medium-low heat for five to seven minutes. Remove from heat and slice.
Place grilled nectarine slices on bread and drizzle with mint honey for a delicious dessert.
Note: Cheese lovers will want to try this recipe with a bit of goat cheese spread onto the bread. You can also make a simple goat cheese and mint honey bruschetta, omitting the nectarines, if desired.