Seven Summer Bruschetta Recipes
Classic Italian bruschetta (pronounced broo-SKEH-tah, not broo-SHEH-tah) may be the perfect summer nibble. Piled onto sliced, toasted ciabatta, baguette, or country loaf, the appetizer comes together in minutes (but plan for the marinating time!). As summer descends, we need more effortless and timeless recipes that are easy to reach for. What’s more, while the season’s most gorgeous, sun-ripened tomatoes and basil star in the traditional version, it’s easy to customize your own toppings: creamy, sweet and salty, or zesty — we’ve got you covered.
The traditional tomato bruschetta recipe here calls for whisking up a quick garlic-infused oil rather than brushing the crusty bread with fresh garlic. You’ll find the flavor more subtle. Then, delve into the bevy of alternatives. The name “bruschetta” comes from the Italian verb bruscare, “to toast” or “to roast,” so the grilled bread can truly be the only common denominator.
Classic Tomato Bruschetta Recipe
Serves 4
Ingredients:
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, smashed or finely minced
- 1 pound plum or heirloom tomatoes (the firmer the flesh, the better)
- 1 teaspoon kosher salt
- 8 basil leaves, finely cut
- 2 tablespoons balsamic vinegar
- Baguette, sliced and grilled or toasted
Method:
1. To make the garlic oil, warm the olive oil and garlic in a small saucepan over low heat, until the garlic softens and becomes fragrant, about 5 minutes. Be careful not to let the garlic burn. Set the oil aside to cool.
2. Core and chop the tomatoes. Salt them and then transfer them to a colander set over a bowl. Allow them to drain for at least 1 hour.
3. Once the tomatoes have drained, discard the juice and mix the tomato flesh with the basil, garlic-infused olive oil, and balsamic vinegar.
4. Spoon over toasted bread and serve.
When it comes to bruschetta, the world is your oyster. Try the versions below, or experiment in the kitchen to discover new flavor combinations.
Unique Bruschetta Recipes
- Whipped ricotta with preserved cherries or, for a savory version, ripe cherries (pitted and halved) and prosciutto.
- Burrata (halved and smeared) topped with sugar snap peas (julienned), radishes (slivered), and mint (chopped), tossed with olive oil and sherry vinegar. For a vegan version, substitute white bean puree for the burrata.
- Kalamata or black olive tapenade with goat cheese and chopped fresh rosemary.
- Quartered artichoke hearts (or baby artichokes) tossed with lemon zest, olive oil, shaved pecorino, and freshly cracked black pepper.
- Poached shrimp or pickled herring over a quick salad of shaved fennel, lemon zest, and arugula. For the seafood lovers.
- Grilled peaches drizzled with honey and balsamic vinegar and topped with fresh rosemary. Add whipped ricotta for extra decadence.
Tomatoes aren’t the only fruit that deserves the spotlight this summer. Dive into these mouthwatering melon recipes that will carry you from breakfast to dinner.
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