Back to Basics: Bruschetta!

Bruschetta is one of the best, easiest, and most fun-to-experiment-with appetizers! You can go traditional or a little wacky… either way it will always come out delicious. You can tailor ingredients to your own personal tastes, and always be sure to please guests. I have a few of my own bruschetta recipes as examples for you to try and expand on for your own family!


Traditional Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1/2 cup sundried tomatoes, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp balsamic vinegar
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste

Directions:
In a pan, heat a small amount of olive oil over medium heat; add garlic, cook until slightly golden, and remove from heat (If you prefer a stronger and more distinct raw garlic taste you can omit this step). In a mixing or serving bowl, combine all of the ingredients and season to taste. Serve on top of crostini (toasted French baguette slices).


Mediterranean Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1/2 cup sundried tomatoes, diced
1/2 cup kalamata olives, halved
1/4 cup artichoke hearts, diced
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp lemon zest
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste

Directions:
In a pan, heat a small amount of olive oil over medium heat; add garlic, cook until slightly golden, and remove from heat (If you prefer a stronger and more distinct raw garlic taste you can omit this step). In a mixing or serving bowl, combine all of the ingredients and season to taste. Serve on top of crostini (toasted French baguette slices).


Garden Vegetable Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1 zucchini, diced
1 summer squash, diced
1/4 cup red onion, diced
1/4 cup frozen peas, thawed to room temperature
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon zest
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste
Herbed goat cheese

Directions:
In a mixing or serving bowl, combine the first 10 ingredients and season to taste. Spread herbed goat cheese on top of crostini and top with bruschetta mixture.


Mushroom, Brie, and Onion Marmalade Bruschetta

Ingredients:
1 lb. mushrooms (button, crimini, and portabella mix), diced
2 cloves garlic, minced
Rosemary, salt and pepper, to taste
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup light brown sugar, packed
1/4 cup honey
1 lb. brie wheel, rind removed, thinly sliced

Directions:
In a saucepan, combine onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until brown sugar has dissolved; reduce heat and simmer for 30 minutes until sauce is marmalade consistency. Meanwhile, heat small amount of butter over medium heat; add mushrooms. Cook until soft and slightly browned; add garlic, rosemary, and seasonings to taste. Cook until garlic is lightly browned. To assemble, top each crostini with 1 slice of brie, top with a good amount of the mushrooms, and finally a small amount of the onion marmalade.