Bruschetta Basics and More: 9 Recipes to Try
Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved
When someone says “bruschetta,” the first thing that comes to mind is likely chopped tomatoes and fresh basil atop crostini, aka sliced, toasted bread. This traditional preparation is definitely delicious, but bruschetta can be so much more; you can top it with anything from melted cheese to seafood, or even fresh fruit and sugar to create a next-level dessert. Want to think outside the bruschetta box? Try one of Food Network’s favorite creative twists on the classic.
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
A Trio of Bruschetta (pictured above)
Set up a toppings bar with Bobby Flay’s three savory picks — creamy white beans, tangy black olives and juicy tomatoes — and let everyone top their own toast.
Emile Wamsteker, 2014, Television Food Network, G.P. All Rights Reserved
Brian Kennedy, 2013, Television Food Network, G.P. All Rights Reserved
By using canned tomatoes for the tomato-basil topping, you can make Giada De Laurentiis’ recipe any time of year — no more waiting for tomatoes to be in season.
Ina Garten sautes bell peppers with sugar to caramelize them slightly; the hint of sweetness complements salty capers and the bold Gorgonzola topping.
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
For the perfect blend of creamy and crunchy textures, broil this prosciutto and mozzarella bruschetta in the oven; the result is a crispy sourdough crostini blanketed in gooey cheese.
Layer grilled asparagus spears over a homemade topping of goat cheese, spicy red pepper flakes and sun-dried tomatoes, which “pack a wallop of flavor,” according to Jeff Mauro.
The secret to Giada’s creamy shrimp and tarragon bruschetta? Rich, velvety mascarpone cheese, which she mixes into her shrimp topping with peppery arugula and cooked tomatoes.
Colorful grape tomatoes guarantee that The Pioneer Woman’s tried-and-true bruschetta is as appealing to look at as it is refreshing to eat.
Take a page out of Ted Allen’s book and rub the grilled bread with garlic for a subtle flavor that complements the topping.
Who says bruschetta has to be savory? Giada whips up this sweet treat that she describes as “a mini fruit tart” by layering plump strawberries on buttered toast and caramelizing sugar on top.
