Easy Bruschetta Recipes using Summer’s best local ingredients. The ultimate appetizer – antipasto or a light snack. Heirloom Tomato- Hummus with Basil & Mint, Roasted Beet and Whipped Lemon Feta – and Smashed Avocado with Fava Beans and Honey Spiced Shrimp. These 3 Summer Bruschetta Recipes are three bites of heaven!
Served on Grilled Sourdough Bread
Served on Toasted Ciabatta Slices
Served on Grilled Sourdough Bread
Click to see each recipe!
Bruschetta is an Italian antipasto (appetizer) that was originally created to salvage stale bread and showcase the flavors of olive oil.
The Secret to the Best Bruschetta:
- Simple Ingredients of the Highest Quality!
Includes: The Bread, The Olive Oil, The Garlic and Topping Ingredients
- Garnishes are your Friend
Not just to look pretty – garnishes are added for flavor!
- Use Peak Season Vegetables – consider visiting a Farmers’ Market and shopping locally
- Consider the Bread: I have used Sourdough Baguette and Ciabatta Baguette
Use what you love – a sturdy Rustic Italian Bread is nice too
- The Size of the cut Bread?
Bruschetta are usually a 3 bite affair, so I look for long somewhat thin baguettes
and slice them 1/2 inch thick. Other sliced breads can simply be cut into 3- 4 bite servings
- Grill or Toast the Bread?
I do both! Two of these recipes I grilled the bread, one, oven toasted
Best Way to Grill Bread for Bruschetta?
- I grill outdoors in nice weather – although a cast iron grill pan works nicely too
- How To: Brush cut bread with a good quality extra virgin olive oil. No need to saturate the bread, just a good brushing
Grill over medium high heat – watching until toasty with strong grill marks.
Off the Grill – Immediately rub a cut piece of garlic over the warm toast bread
Heirloom Tomato Bruschetta with Hummus, Mint & Basil
Grilled Sourdough Baguette Slices are simply topped with Hummus, layered with Fabulous Summer Heirloom Tomatoes and garnished with Basil and Mint
Roasted Golden and Ruby Beet Bruschetta over Whipped Lemon Feta with Pistachios
A wonderful Bruschetta with bold beautiful colors over a creamy layer of lemony feta cheese. Topped with pistachios and herbs. The ultimate 3 bite appetizer!
Smashed Avocado Bruschetta with Fava Beans and Honey Spiced Shrimp
Honey Spiced Shrimp sit on top of flavorful mashed avocado enriched with fava beans. Quite simple to prepare as all will devour!
Bruschetta are not the same as Crostini
Crostini are generally harder thinner bread toasted until crisp. Bruschetta uses thicker slices of bread, usually a sourdough or country bread that are typically grilled then rubbed with raw garlic.
The perfect, tasty recipes for entertaining, or when you want the ultimate snack with healthy ingredients – enjoy ALL Three summer Bruschetta Recipes!
Karen
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Quick & Delicious Heirloom Tomato Bruschetta with Hummus, Basil & Mint
Grilled Sourdough Baguette Slices are simply topped with Hummus, layered with Fabulous Summer Heirloom Tomatoes and garnished with Basil and Mint
Ingredients
The Bread:
- 8 1/2 inch slices sourdough baguette
- 2 teaspoons extra virgin olive oil, 1/4 t. each; use more if you like
- 1 medium peeled garlic clove , cut in half
Toppings:
- 1/2 cup Heirloom Tomatoes, or extra tasty garden tomatoes
- 8 tablespoons Hummus , (I do make my own)
- 1 pinch Kosher Salt
- 1 tablespoon Italian Dressing*, see:
- 24 small Basil Leaves*, or slice large leaves thinly
- 16 small Mint Leaves
Instructions
Bread:
- Heat your grill to medium- high. Cut Baguette into 1/2 in slices. Brush one side with the EVOO. Add to hot grill oiled side down. Remove when toasty with strong grill marks. Immediately rub cut garlic over the bread.
Toppings:
- Spread 1 tablespoon of Hummus to the bread. Slice tomatoes 1/4 thick, then into 3/4 inch pieces; slice small cherry tomatoes in half. Add them to a bowl with a pinch of Kosher Salt – and Italian Dressing. Let stand to marinate at room temperature just 5 minutes.
- Slice tomatoes 1/4 thick, then into 3/4 inch pieces; slice small cherry tomatoes in half. Add them to a bowl with a pinch of Kosher Salt – and Italian Dressing. Let stand to marinate st room temperature just 5 minutes.Drain slightly, add to the hummus decoratively, then add small mint and basil leaves.
Notes
Italian Dressing: see my Recipe: Karen’s “Shaken” Italian Dressing
~ Or use a splash of Balsamic vinegar and EVOO.
Recipe can be made ahead and assembled right before your gathering. This recipe may not be reproduced without the consent of its author, Karen Sheer.
~ Or use a splash of Balsamic vinegar and EVOO.
Recipe can be made ahead and assembled right before your gathering. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 43kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 83mgPotassium: 73mgFiber: 1gSugar: 0.5gVitamin A: 231IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Roasted Golden and Ruby Beet Bruschetta over Whipped Lemon Feta with Pistachios
A wonderful Bruschetta with bold beautiful colors over a creamy layer of lemony feta cheese. Topped with pistachios and herbs. The ultimate 3 bite appetizer!
Ingredients
Whipped Lemon Feta:
- 2 1/2 ounces feta cheese , (just shy of 1/2 cup) room temp.
- 5 teaspoons Greek Yogurt, (can use room temp. cream cheese)
- 1/4 teaspoon lemon rind, chopped
- 1 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
Bread:
- 8 1/2 inch slices ciabatta baguette*, or your favorite baguette
- 2 teaspoons extra virgin olive oil
- 1 medium garlic clove, peeled, cut in half
Toppings:
- 8 tablespoons roasted beets, I use golden and red ruby
- 1 tablespoon shelled pistachios , chopped
- 1 tablespoon fresh herbs, your choice: oregano, dill, parsley, chives or basil
Instructions
Whipped Lemon Feta:
- Place room temperature feta with yogurt, lemon rind, lemon juice and garlic powder in a small 3 1/2 cup food processor. Process for one minute, scrape down sides with a rubber spatula. Do this 4 times until very smooth and creamy.
Bread:
- Preheat oven to 400 degrees. Cut baguette into 1/2 inch thickness – can cut slightly on an angle. Brush with the EVOO. Place on. baking tray and cook until crisp, about 5 – minutes (but not hard.) Immediately rub cut garlic on bread (oiled side.) This is optional, but I love.
Toppings and Finishing:
- Add 1 tablespoon of the Whipped Lemon Feta on each baguette. Cut beets into 1/3 inch cubes – add a portion on top of each bruschetta. Brush with some EVOO id desired. Sprinkle with a little sea salt, top with the chopped pistachios.Add herbs for garnish… and flavor. Use small leaves or buds, or can slice thinly. Enjoy!
Notes
*Slices ciabatta baguette – I like using a 3″ diameter bread, can use the bread of your liking.
Recipe can be made ahead and assembled right before your gathering. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Recipe can be made ahead and assembled right before your gathering. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 55kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 120mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 89IUVitamin C: 2mgCalcium: 54mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Smashed Avocado Bruschetta with Fava Beans and Honey Spiced Shrimp
Honey Spiced Shrimp sit on top of flavorful mashed avocado enriched with fava beans. Quite simple to prepare as all will devour!
Ingredients
- 8 1/2 inch slices sourdough baguette
- 2 teaspoons extra virgin olive oil
- 1 medium peeled garlic clove , cut in half
Smashed Avocado with Fava Beans:
- 1/2 medium avocado
- 2 teaspoons fresh lime juice
- 1/8 teaspoon sea salt, add more if you like
- 1 teaspoon chopped parsley
- 2 teaspoons Vadalia Onion, peeled, small chop
- 16 whole fava beans, I steam fresh, can use frozen
Shrimp:
- 8 medium- large raw shrimp, peeled and deveined, tails left on
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoons raw honey
- 1 teaspoon fresh lime juice
- 1 large pinch red pepper flakes , (I love Sichuan Chili Flakes)
- 1 large pinch sea salt
Instructions
The Bread:
- Heat your grill to medium- high. Cut Baguette into 1/2 in slices. Brush one side with the EVOO. Add to hot grill oiled side down. Remove when toasty with strong grill marks. Immediately rub cut garlic over the bread.
Smashed Avocado with Fava Beans:
- Remove outside of avocado. Place it on a. cutting board and roughly chop. With the side if you chefs knife – mash avocado, leaving somewhat chunky; add to a bowl. Add remaining ingredients and gently mix.HINT: Fava Beans – steam shelled fava beans 3 minutes. When cool, remove the outer layer. Separate each one in half (they separate easily)
Shrimp:
- Add EVOO to a heavy small skillet, raise heat to medium-high. Add shrimp; let become golden on first side, turn over – when golden ( 2 minutes total) add to a plate. Add honey to pan, when melted add lime juice and stir; bring to a boil. Add shrimp back to pan with chili flakes and sea salt. Stir to just combine, then remove to a plate.Can be made a head of time and refrigerated.
Add your Toppings and Serve:
- Add a good portion of Smashed Avocado to each toasted baguette slice. Top with one shrimp and garnish with extra chopped parsley or small parsley sprigs.
Notes
Recipe can be made ahead and assembled right before your gathering.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
