Build Me Up Bruschetta by Maria Russo in Recipes, June 3rd, 2011
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Pronounced “broo-sketta” by the nanas and papas in Italy, bruschetta is simply a piece of bread, lightly grilled and topped with any assortment of ingredients. Though fresh tomatoes, garlic and basil may be a classic combination of bruschetta flavors, the possibilities for toppings are endless and best inspired by some of your favorite dishes. The bruschetta recipes below celebrate classic sweet and savory pairings and boast welcomed lightness and freshness in traditional two-bite appetizers.
Put your garden veggies to good use this summer by cooking up Food2’s recipe for Zucchini and Pine Nut Bruschetta. Overflowing with fresh eggplant, tomatoes, zucchini and garlic, these crispy toasts are dotted with crunchy pine nuts and rich kalamata olives. Make extra of this savory topping to serve alongside grilled swordfish or broiled tilapia.
Food Network Magazine’s recipe for Shallot-Bresaola Bruschetta (pictured above) combines effortlessly the classic flavors of salty cured beef and tangy marinated shallots. Serve these hearty rounds as a light lunch with soup or salad or before dinner as a meaty starter.
It’s all about the textures in Michael Chiarello’s easy recipe for Bruschetta With White Beans, Sun-Dried Tomatoes and Basil from Cooking Channel. Chewy tomatoes and crunchy grilled bread offset the softened white beans, while grated ricotta salata cheese offers distinct smoothness.
Who says bruschetta must come before the main course? Food.com’s recipe for Berry Bruschetta is an ideal dessert or a special breakfast treat. French bread is toasted to golden brown, spread with velvety mascarpone cheese and topped with a silky mixture of fresh strawberries and peaches. Best of all, these sweet snacks are ready to devour in just minutes.