The sun bounced through the windows blanketing the room with a gentle light. Standing behind the view-finder of my camera, I gazed in awe at the dish presented in-front of me. The bruschetta sat proudly on the plate staring back at me, its shoulders cloaked by a thin layer of quivering mozzarella. I hesitated glancing between my camera and the plate. It was dishevelled but in its simplicity, the burschetta was entirely irresistible.
Gingerly I put down my camera and picked up the bruschetta, placing the morsel of food against my lips. A crunchy bite followed by breathlessness. The toast was warm, the cheese was soft and creamy. My hunger, unsatisfied.
My Classic Bruschetta recipe received so many positive reviews, I felt inspired to compile a collection of my favourite bruschetta toppings. Unfortunately, developing this post has taken a lot longer than I would have liked; I had to taste everything twice! But, who can blame me? I’m only human! 😉
What makes this bruschetta so distinctive is the harmony between the ingredients. Although anchovies have an element of saltiness, rather than compete with the garlic, the two dance courtesy together; neither more overpowering than the other. The acidy of the tomatoes cuts through the mozzarella like a knife, finished by the surprising crunch of the red cabbage
Rub the garlic generously into the toast. Top with slices of mozzarella cheese, thinly sliced red cabbage, diced fresh tomatoes, anchovies and parsley.
A small moan of pleasure escaped my lips when I tasted this variation! The sweetness from the roasted capsicum pairs perfectly with the creaminess of goat’s cheese.
Preheat the oven to 180o celsius while cutting the capsicum, brush both sides with olive oil and roast for 15 – 20 minutes, or until caramelised. When the capsicum has finished roasting, top with slices of soft goat’s cheese such as chèvre*. Finish with generous slices of roasted capsicum and chucks of avocado.
* Many English speaking countries make “chèvre cheese” out of cows milk. To achieve optimal flavour and texture, make sure your cheese is a soft, goat’s cheese.
There is something moreish about this combination that I can’t quite put my finger on. Perhaps it is the sweetness of the corn alongside the creamy ricotta cheese? Regardless it is a delightful treat, one that I especially love in the mornings!
Thinly slice a zucchini with a mandolin, brush both sides with oil and grill until caramelised. Serve with ricotta cheese, cooked corn kernels and fresh basil.
The creamy notes of strawberries play perfectly, hand in hand, with mozzarella and the floral sweetness of basil.
Spread avocado generously on the toast, accompanied by generous slices of mozzarella. Top with sliced ripe strawberries, basil and a drizzle of honey. This is such a refreshing way to finish a summer’s afternoon!
This combination was inspired by my favourite Sicilian dish, Pasta alla Norma. The creamy flavours of aubergine, tomatoes, basil and ricotta have me ready to book a one-way ticket back to Taormina.
Thinly slice the aubergine, paint both sides with olive oil and grill until golden brown. Once completed, generously rub garlic into the warmed toast and top with the aubergine, fresh tomatoes and basil.
Do you have a bruschetta variation I haven’t mentioned? I would love to hear below in the comments 🙂
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.