All I’ve been doing lately is begging my fiancé to take me to my new favorite restaurant that serves the BEST bruschetta boards. So, instead of spending our money going there every week when I’m craving it, I thought it was time that I learn to make my own! Here are my favorite bruschetta recipes.
Thanks to Food Network for this recipe!
– 15 1/4-inch slices baguette
– 4 tablespoons extra-virgin olive oil
– Kosher salt
– 1 tablespoon white balsamic vinegar
– 1 teaspoon clover honey
– 1/2 cup quartered cherry tomatoes
– 3/4 cup chopped strawberries
– 1 tablespoon chopped fresh basil
– One 8-ounce ball burrata cheese, chilled
1. Preheat the oven to 400 degrees F.
2. Brush the baguette slices on both sides with 2 tablespoons of the olive oil. Place the slices on a rimmed baking sheet and sprinkle with 1/2 teaspoon salt. Bake for 10 minutes, rotating the baking sheet halfway through.
3. In a medium bowl, combine the vinegar, honey, 1/2 teaspoon salt, and the remaining 2 tablespoons olive oil; whisk until smooth and emulsified. Add the cherry tomatoes, strawberries, and basil to the dressing; mix well to coat. Allow to sit at room temperature for 10 minutes to let the flavors marry.
4. Drain the burrata and dry carefully. Using a fork, tear the burrata into small pieces. Place some burrata on each toast, being sure to get a little of the creamy center on each piece. Top with some of the tomato-strawberry mixture and drizzle with a touch of dressing.
Thanks to Giadzy for this recipe!
– 15 1/4 inch slices baguette
– 3 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1 large or 2 small heads broccoli cut into 1-inch florets, about 4 1/2 cups
– 1 tablespoon olive oil
– 1/2 teaspoon kosher salt
– 2 tablespoons freshly grated parmesan cheese
– 1 cup whole milk ricotta cheese
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 3 tablespoons finely chopped smoked almonds
1. Preheat the oven to 450 degrees F.
2. Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake for 5 to 8 minutes or until golden brown and crispy. Remove the crostini to a wire rack to cool.
3. On the same rimmed baking sheet, toss together the broccoli, olive oil, and salt. Spread evenly on the tray and roast for 15 minutes, flipping the broccoli halfway through, or until the broccoli is browned in spots and crispy. Remove from the oven and sprinkle with the parmesan cheese.
4. Meanwhile, in a medium bowl whisk together the ricotta, olive oil, and salt.
5. To assemble, take a crostini and spread with a small amount of the cheese. Pile on a few pieces of broccoli and sprinkle with the chopped almonds.
Thanks to Coreen Murphy for this recipe!
– 1 French Baguette, sliced
– Fig Spread
– 1 Granny Smith Apple, sliced
– Butter (or vegan butter)
1. Preheat oven to broil.
2. Slice baguette and butter tops. Toast in the oven just for a few minutes until golden brown.
3. Top toasted baguette with fig spread, sliced brie, sliced apple, and a drizzle of honey.
Thanks to The Speckled Palate for this recipe!
– 2 Demi Baguettes
– 8 oz. Neufchâtel Cheese, at room temperature
– ½ cup pepper jelly
– 1 tablespoon honey
1. Toast the baguettes in the oven, per the packaging’s heating instructions.
2. Slice the baguettes into ½” rounds.
3. Using a knife, smear the room temperature Neufchâtel Cheese onto the toasted bread.
4. Add pepper jelly to each piece of bread using a spoon or a knife.
5. Place the bruschetta on a plate or platter, then drizzle with a little honey for the finishing touch.
6. Serve immediately, and enjoy.
Thanks to Dinners, Dishes & Desserts for this recipe!
– 1 Baguette
– 2 Tbsp Extra Virgin Olive Oil
– 1 jar Cara Mia Piquillo Peppers, roughly chopped
– 2 (8 oz) logs goat cheese
– Balsamic Vinegar (optional)
1. Preheat oven to 400 degrees.
2. Slice baguette into 1/2 inch thick slices. Place slices on a baking sheet and drizzle evenly with olive oil.
3. Heat baguette for about 4-5 minutes per side until lightly toasted. Remove from the oven and let cool.
4. Once cooled top each slice of bread with about a tablespoon of goat cheese and 2 teaspoons of chopped piquillo peppers. Drizzle with balsamic vinegar if desired.
Thanks to Comfortable Food for this recipe!
– 1 lb tomatoes – perfectly ripe
– ½ lb mozzarella – fresh
– 8 leaves basil – large
– 1 tbsp olive oil to taste salt
– 1 baguette
– ¼ cup butter – melted to drizzle balsamic reduction
1. Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put them in a large bowl.
2. Gather all the basil leaves together, then slice thinly into small ribbons and add to the tomatoes and mozzarella. Drizzle with olive oil, sprinkle with some salt, and toss together well. Put the bowl in the fridge while you toast the baguette.
3. Slice the baguette at an angle into ¾” pieces. Brush on both sides with some butter and either broil in the oven (be sure to turn them over once during cooking) or you can sear them in a hot skillet until golden brown.
4. Scoop a heaping amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, drizzle with balsamic glaze and serve.
What are your favorite bruschetta recipes? Let us know below in the comment section!
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