These sublime little toasts are the ideal thing to knock up quickly as an accompaniment for a glass of wine at apertivo hour. On smaller toasts, bruschette can make excellent canapes. And we’ll greedily hoover up several in succession as whole meals in themselves, knocked up from scratch in a matter of minutes when we come home starving. Eaten outside in summer, bruschetta is redolent of languid days on the Med. Taken indoors as the wind whips up and the rain weaves its way down your windowpanes, it has all the carby hallmarks of classic cosy comfort food.
Bruschetta is then, in short, one of the handiest and tastiest dishes in our culinary arsenal. And, best of all, there are so many options beyond the – albeit perfect – traditional tomato and basil: we present eight of our favourites.
Classic Tomato Bruschetta
Great Italian Chefs
As with all things, you must master the basics before you go off piste. And where better to school yourself in the art of bruschetta making – a classic of the la cucina povera style so associated with delicious Italian food – than with the Great Italian Chefs? The recipe advises going heavy on salt and draining the diced tomatoes; it is important too to choose the right kind of bread (rustic or Pugliese works perfectly). We like the etymology here; the recipe writer Amy Gulick tells us: ‘In Italian, the word for something toasted is abbrustolito or bruscato, the latter from the verb bruscare, synonymous with bruciare (‘to burn’) but also meaning to brush with a brusca – a large brush with coarse bristles, similar to the type used to brush horses. Since bruschetta is both ‘burnt’ and ‘brushed’, possibly the name derives from both these verbs.’
Pan Fried Figs, Serrano Ham, Cream Cheese And Walnuts On Toast
Delicious
Spanish chef Omar Allibhoy’s take on bruschetta is an exercise in perfect, mouth-watering balance. The salt of the ham is offset by the sweetness of the figs; the softness of the cream cheese by the crunch of the walnut. We could eat these for days. Perfect as tapas, or just on their own on an autumn night washed down with a glass of good Rioja.
The River Café’s Bruschetta With Mozzarella And Spinach
Chatelaine
The River Café’s Ruth Rogers famously takes regular research trips to Italy to keep her ideas for the legendary eaterie’s menu fresh, authentic and inventive. As such, its repertoire of bruschette is one of the best in the UK. We love this one, which is reminiscent of Spanish pan con tomate (in which the tomato is rubbed into the bread rather than piled on top) and served up with spinach and mozzarella and a drizzle of good quality olive oil. A great one for dinner parties; just pile a platter high with the bruschette and then pass the spinach and mozzarella around. Do note, griddling the bread is the making of this dish.
Mushroom Sourdough Bruschetta
Jamie Oliver
After growing up in his parent’s pub, Jamie Oliver was later schooled at the River Café by Ruth Rogers and Rose Gray. Latterly, he has continued his education in Italian cuisine with the legendary Gennaro Contaldo. To say, then, that he’s an Italophile when it comes to food is something of an understatement. We love this mushroom recipe, which, with its pimped up addition of fresh Hollandaise, makes the perfect autumnal comfort food, proving that bruschetta is not just for summer.
Polpo’s Broad Bean, Mint and Ricotta Bruschetta
Foodism
Polpo’s founder Russell Norman lives between Kent and Venice (it’s a hard job but someone has to do it, yada yada yada). Italian cuisine is famously regional and he is about as expert as an outsider can become in peculiarly Venetian dishes – a fact that the whole Polpo operation is predicated on. This broad bean, mint and ricotta number is light, zingy and a pure delight – quick, serve it up on every Indian summer day we have left of the year.
Lemon, Ricotta, Basil and Honey Bruschetta
Donna Hay
Another bruschetta, another dollop of ricotta. This time, however, it is balanced by a good drizzling of honey and some lemon zest – all of which promises a major flavour punch. It doesn’t say so in the recipe, but we’d be tempted to scatter on a few dried chilli flakes too for a subtle bit of heat.
Baby Artichoke Bruschetta
Jamie Oliver
Back to Jamie for more proof that to pull off Italian recipes with aplomb, simplicity is everything. All you need here is great bread, some garlic, lemon and good quality artichokes, the latter of which always transport us to Italy, no matter where we are in the world. Buon appetito.
Butternut Squash and Ricotta Bruschetta
Barefoot Contessa
If we needed conclusive evidence that bruschetta works just as well in the cooler months as the hot ones, this recipe is it. It features, after all, butternut squash, which is the ultimate autumnal ingredient, along with ricotta, crushed pepper flakes and maple syrup. Warming, cosy and dreamy.
Bruschetta FAQs
What is bruschetta?
Bruschetta is a traditional Italian appetiser made from toasted or grilled bread that is rubbed with garlic and topped with ingredients such as tomatoes, basil, olive oil, cheese, vegetables or cured meats. While tomato bruschetta is the most famous version, there are countless regional and seasonal variations.
What bread is best for bruschetta?
The best bread for bruschetta is a rustic Italian loaf with a firm crust and open texture, such as ciabatta, sourdough or Pugliese bread. The bread should be sturdy enough to hold toppings while remaining crisp on the outside and slightly soft in the centre.
How do you stop bruschetta from becoming soggy?
To prevent soggy bruschetta, toast the bread thoroughly, drain excess liquid from chopped tomatoes and add toppings just before serving. Using high-quality olive oil and seasoning ingredients properly also helps maintain texture and flavour.
Can bruschetta be made with toppings other than tomatoes?
Yes. Bruschetta is incredibly versatile and can be topped with ingredients such as mushrooms, ricotta, mozzarella, spinach, broad beans, artichokes, figs, walnuts or butternut squash. Seasonal produce often creates the most flavourful combinations.
Is bruschetta served hot or cold?
Bruschetta is typically served on warm toasted bread, while the toppings may be warm, room temperature or chilled depending on the recipe. Tomato bruschetta is usually served with a fresh topping, whereas mushroom or squash variations are often served warm.
Can bruschetta be prepared in advance?
Many bruschetta toppings can be prepared several hours ahead of time and stored in the refrigerator. However, the bread should be toasted and assembled shortly before serving to preserve its crisp texture and prevent the toppings from making it soggy.
What is the difference between bruschetta and crostini?
Bruschetta and crostini are both Italian appetisers served on toasted bread, but they differ in size and preparation. Bruschetta is typically made with larger slices of rustic bread that are grilled, rubbed with garlic and topped with fresh ingredients. Crostini are usually smaller, thinner slices of bread that are toasted until crisp and served with a variety of spreads or toppings. Bruschetta is often more substantial, while crostini are designed as bite-sized canapés.
Can bruschetta be served as a main meal?
Yes, bruschetta can be served as a light main meal when topped with more substantial ingredients. Adding protein-rich toppings such as mozzarella, burrata, grilled chicken, beans, smoked salmon or prosciutto can transform bruschetta from an appetiser into a satisfying lunch or dinner. Serving it alongside a salad or soup also creates a more complete meal.
What cheese goes best with bruschetta?
Several cheeses pair beautifully with bruschetta, depending on the toppings used. Mozzarella is a classic choice for tomato bruschetta, while burrata adds a creamy texture and rich flavour. Ricotta works well with vegetables and herbs, goat's cheese complements roasted vegetables and figs, and Parmesan can add a savoury finish to many bruschetta recipes. The best cheese often depends on the balance of flavours in the dish.
Is bruschetta healthy?
Bruschetta can be a healthy option when made with fresh, wholesome ingredients. Traditional bruschetta contains toasted bread, tomatoes, garlic, basil and olive oil, providing fibre, vitamins, antioxidants and heart-healthy fats. Choosing wholegrain bread and using moderate amounts of cheese or cured meats can make bruschetta even more nutritious. As with any dish, the overall healthiness depends on the ingredients and portion size.
