Bruschetta 7 Ways

How about trying a tempting 7-way bruschetta recipe, where each bite is a symphony of flavors? From classic tomato and basil to innovative roasted pepper and feta cheese pairings, this collection promises a delightful explosion of taste and texture. Elevate your appetizer game and impress your guests with these easy-to-follow recipes that celebrate the art of bruschetta in seven delicious variations.

Bruschetta 7 Ways Recipe

PREPPING THE BREAD:
Cut fresh sourdough loaf crosswise into rough ½-inch thick slices. Next, cut them in half. You could also start by cutting the loaf in half lengthwise and then cutting the slices out of the two halves separately.
Place the slices on a parchment-lined sheet, add a splash of extra virgin olive oil on top, and place the sheet under the broiler for 3-4 minutes. Keep an eye on them since each broiler functions at different temperatures. You want them nicely toasted but not burned.
Next, rub each slice with a clove of garlic just to add a bit of flavor.

TOMATO & CAPERS BRUSCHETTA:
Top the slices with finely diced cherry tomato medley, then a sprinkle of diced caper berries. Finish with a splash of extra virgin olive oil, sprinkle salt and ground pepper on top, and freshly chopped basil.

FETA & ROASTED PEPPER BRUSCHETTA:
Top slices with feta cheese spread (I used crumbled Greek feta and mixed it with a bit of heavy cream until it became spreadable). Add strips of roasted peppers on top (canned ones will work fine here). Add some freshly chopped basil on top, then salt & pepper to taste, and a splash of extra virgin olive oil.

WHITE BEANS BRUSCHETTA
Top slices with drained canned cannellini beans, salt and pepper to taste. Add a splash of extra virgin olive oil, then sprinkle freshly chopped basil.

OLIVE TAPENADE BRUSCHETTA:
Spread a mix of finely diced Kalamata and green olives on bread slices, then add a splash of extra virgin olive oil and a sprinkle of ground pepper.

TUNA BRUSCHETTA:
Top slices with canned solid tuna in olive oil. Sprinkle diced spring onion on top (the green part). Add a few squeezes of lemon juice, a splash of extra virgin olive oil, and salt and pepper to taste.

PESTO-TOMATO BRUSCHETTA:
Spread a good quality (preferably homemade) pesto on the bread slices. Top with the finely diced cherry tomatoes. Salt & pepper to taste, then add a glug of extra virgin olive oil and a sprinkle of freshly chopped basil.

PIZZA BRUSCHETTA:
Spread homemade pizza sauce on the bread slices. Add mozzarella slices on top, then under the broiler for 3-4 minutes. Sprinkle freshly chopped basil on top.