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Our best bruschetta recipes - 12 recipes

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By flour_arrangements

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Garden Fresh Bruschetta 1 Picture
Details

Servings 14
Preparation time 15
Cooking time 30

  • 1 garlic clove, peeled and halved
  • 14 slices French bread (3/4 inch thick)
  • 4 medium tomatoes, seeded and diced
  • 1/4 cup chopped red onion
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 14 fresh basil leaves

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Serve this easy-to-fix bruschetta as an appetizer or as a colorful side dish

Top rated Bruschetta recipes

By

Avocados and tomatoes top toasted French bread to make this crunchy and smooth bruschetta

  • 1/2 loaf whole grain French bread (or 1 petite loaf), sliced 1/2 inch thick
  • Olive oil cooking spray
  • Sea salt
  • 2 cloves garlic, divided
  • 2 avocados, smashed
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, freshly ground
  • 4 Roma tomatoes, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 4 leaves basil, chopped
4.2/5 (47 Votes)

By

Ricotta provides a creamy base for this plum and cherry bruschetta topping

  • 2 red plums or nectarines, halved, pitted, thinly sliced
  • 1 cup cherries, pitted, halved
  • 2 tablespoons sugar, divided
  • 1 tablespoon olive oil plus more for drizzling
  • Flaky sea salt (such as Maldon)
  • 1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
  • 1 cup whole milk ricotta
  • 1/2 baguette, sliced 1/2 inch thick, toasted
4.3/5 (7 Votes)

By

Blue cheese, beef steak tenderloin, and sautéed onions come together in these bite-sized savory treats that are su...

  • SPREAD:
  • 3 large 3 large onions, thinly sliced into rings
  • 12 cloves 12 cloves garlic, minced
  • 3 tablespoons 3 tablespoons butter
  • 4 (6-ounce) 4 (6-ounce) beef tenderloin steaks
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon pepper
  • 1 (10.5-ounce) 1 (10.5-ounce) French bread baguette, cut into 1/4-inch slices
  • 4 ounces 4 ounces cream cheese, softened
  • 1 cup 1 cup blue cheese, crumbled, about 4 ounces
  • 1/8 teaspoon 1/8 teaspoon salt
  • 1/8 teaspoon 1/8 teaspoon pepper
4.5/5 (4 Votes)

By

Takes a little effort but you'll be rewarded with an amazing combination of flavors in these scrumptious Creamed-Mu...

  • CARAMELIZED ONIONS:
  • 2 tablespoons vegetable oil
  • 4 small yellow onions, peeled and thinly sliced
  • 2 teaspoons kosher salt, or to taste
  • 1/2 cup sweet Marsala wine
  • CREAMED MUSHROOMS:
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, cubed
  • 1 1/2 pounds best-quality common mushrooms, ideally cremini or baby bella, cleaned and sliced
  • 1/2 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 small shallots, peeled and minced
  • 3 tablespoons sherry vinegar
  • 1/2 cup heavy cream
  • BRUSCHETTA:
  • 4 pieces rye bread, sliced thick
  • Caramelized onions (see above)
  • Creamed mushrooms (see above)
  • 2 tablespoons minced chives
4.5/5 (32 Votes)

By

This recipe for Sicilian bruschetta is sure to get your guests' appetites going with crispy bread adorned with a de...

  • 1 (1-pound) loaf crusty Italian bread such as ciabatta, cut into 1/3-inch thick slices
  • 6 About 6 tablespoons olive oil, divided
  • 1 large eggplant, cut into 1/2-inch dice, about 4 cups
  • 2 tablespoons minced garlic
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 1 cup green olives, drained and chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup tomato paste
  • 1/2 cup raisins
  • 1/2 cup toasted pine nuts
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 cup ricotta cheese
5/5 (1 Votes)

By

Champagne and lobster are the epitome of elegance, and they take the starring role in this crostini appetizer, rich...

  • SAUCE:
  • 3 large vine tomatoes
  • Pinch superfine sugar
  • 6 tablespoons unsalted organic butter, divided
  • 1 cup champagne, sparkling wine or Italian prosecco
  • Tabasco or Crystal hot sauce
  • Salt
  • Ground white pepper
  • Fresh lemon juice
  • CROSTINI:
  • 1/2 cup Hollandaise sauce
  • Whole piece of tail meat from 1-pound lobster
  • 1 small crusty white baguette, sliced
  • Fresh dill leaves, snipped
  • Freshly ground black pepper
4/5 (33 Votes)

By

Transform a simple baguette into a crowd-pleasing bruschetta with this recipe

  • 1 loaf French bread or baguette, sliced
  • extra virgin olive oil for brushing
  • 2 cloves garlic, finely minced
  • 1/2 medium red onion, finely chopped
  • 1 1/2 to 2 cups garden fresh tomatoes, seeded & chopped
  • 1/2 cup fresh basil leaves, chopped
  • 2 tablespoons olive oil
  • 4 tablespoons Balsamic vinegar
  • 1/4 teaspoon each salt and black pepper, plus more to taste
4.4/5 (32 Votes)

By

Slices of grilled chicken breasts are smothered in pasta with a sauce made of tomatoes, garlic and olive oil

  • 1 pound chicken breasts, boneless, skinless (2 or 3)
  • Salt & pepper, to taste
  • 12 ounces dry angel hair pasta
  • 4 large tomatoes, halved, deseeded, & cut into 1/4-inch wide pieces
  • 4 cloves garlic, peeled and finely chopped
  • 1 (2/3-ounce) package fresh basil, stems removed & roughly chopped
  • 2 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 cup Parmesan cheese, freshly grated
4.4/5 (28 Votes)

By

This healthy yet hearty grilled bruschetta recipe features mashed cannellini beans and the bright flavors of fresh ...

  • 1 (8-ounce) long loaf Italian bread
  • 1 (15 to 19 ounce) can white kidney beans (cannellini), rinsed and drained
  • 1/2 teaspoon lemon peel, grated
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, coarsely ground
  • 1 tablespoon fresh parsley leaves, chopped
  • 1 teaspoon fresh parsley leaves, chopped
  • 2 cloves garlic, each cut in half
4.2/5 (9 Votes)

By

This is such a simple recipe to make, and it's highly versatile

  • 1 fresh baguette
  • Good quality olive oil
  • 1 large clove fresh garlic, peeled
  • 1 to 2 small garlic cloves, finely minced
  • Roma tomatoes (these work best)
  • 8 to 12 fresh basil leaves
  • Fresh Parmesan-Reggiano (not the stuff in the green can, please)
  • Kosher salt & fresh ground pepper
4.5/5 (11 Votes)

By

Edamame & Ricotta Toasts will make the most delicious addition to any holiday or party appetizer spread

  • 2/3 cup frozen peas
  • 1/2 cup frozen shelled sweet soybeans (edamame)
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 6 cloves garlic, sliced
  • 1/3 cup snipped fresh basil or mint
  • 24 1/4 inches whole grain baguette-style French bread slices, toasted
  • 1/2 cup part-skim ricotta cheese
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
4/5 (7 Votes)

By

Crab toast with lemon aioli is a perfect brunch appetizer, main course when paired with a lightly dressed salad, or...

  • LEMON AIOLI:
  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon Dijon mustard
  • Kosher salt to taste
  • 1 cup vegetable oil
  • CRAB TOAST:
  • 1 cup lump crabmeat, picked over, shells removed
  • 2 tablespoons fennel fronds, chopped
  • 1 to 2 serrano chiles, seeded, finely chopped
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt to taste
  • 4 (3/4-inch thick) slices country-style sourdough bread
  • lemon wedges (for serving)
3.9/5 (14 Votes)

By

Quick and easy to make, this delicious shrimp bruschetta tastes like you've spent a long time in the kitchen, perfe...

  • 1 pound cooked shrimp, finely chopped
  • 1 plum tomato, finely chopped
  • 2 teaspoons olive oil
  • 2 tablespoons finely chopped green onion
  • 1 egg white
  • 2 teaspoons OLD BAY® Seasoning
  • 1 loaf French bread
  • 1/4 teaspoon McCormick® Garlic Powder
  • 2 tablespoons mayonnaise
3.6/5 (7 Votes)

By

This bruschetta is vegan, with a base of creamy vegan mascarpone cheese, mixed with arugula and fresh tomatoes

  • TOPPING:
  • 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
  • Olive oil, for drizzling
  • 1 garlic clove, halved
  • 3 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 package drained and pressed tofu, diced
  • Kosher salt and freshly ground black pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup veggie stock
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 packed cup arugula, chopped
  • 1/2 cup vegan mascarpone cheese
0/5 (0 Votes)

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Bruschetta with Tofu, Tarragon and Arugula Garden Fresh Bruschetta