Unique Bruschetta Recipes
Three bruschetta appetizers made with hummus and olives; roasted peppers and micro broccoli leaves; and the traditional tomatoes and basil
Equipment
- By hand; oven
Ingredients
For the hummus-olive bruschetta:
- 3 tbsp chickpea (garbanzo) cooked or canned
- 1 tbsp sundried tomato chopped
- 1 tbsp kalamata olive
- 1 tbsp black olive
- 1 tbsp green olive
- ½ cup mozzarella cheese cubed
- white sesame seeds toasted
- ¾ tbsp walnut oil
- 2 slices ciabatta bread
- ⅓ tsp kosher salt
- ⅕ tsp pepper powder
For the roasted pepper-corn bruschetta:
- 1 red pepper small, roasted
- 6 leaves basil
- olive oil extra virgin
- ½ cup mozzarella cheese cubed
- corn kernels roasted
- 1 shallot
- 1 box micro broccoli leaves small
- 1 tbsp avocado oil
- ⅓ tsp kosher salt
- ⅕ tsp black pepper powder
For the tomato-basil bruschetta:
- 1 tomato medium
- basil chiffonade
- olive oil extra virgin
- 2 cloves garlic minced
- ½ cup mozzarella cheese
- 1 shallot (optional) chopped
- 1 tbsp black sesame seeds toasted
- ⅓ tsp kosher salt
- ⅕ tsp black pepper powder
Instructions
How to make the hummus-olive bruschetta:
- Toast the sliced ciabatta bread with walnut oil for 3 minutes in a toaster oven or bake at 350oF for 3-4 minutes.
- Grind the cooked chickpeas (canned) with sundried tomatoes (in oil) with a tablespoon of water to a fine paste.
- Spread the hummus-sundried tomato mixture on the toasted slices of bread. Top with sliced olives (3 varieties), mozzarella cheese, salt, pepper, and toasted white sesame seeds. Drizzle a teaspoon of walnut oil on top and bake again for just a minute. Serve fresh out of the oven.
How to make the roasted pepper-corn bruschetta:
- Roast the chopped red pepper with a few drops of olive oil for 5 minutes at 350oF. Grind the pepper with the chopped basil leaves and olive oil to a smooth paste.
- Toast the sliced ciabatta bread with olive oil for 3 minutes in a toaster oven or bake at 350oF for 3-4 minutes.
- On each slice of bread, spread the pepper-basil mixture. Top with roasted corn kernels, mozzarella cheese, chopped shallot, and micro broccoli leaves, salt and pepper. Drizzle avocado oil on top and bake for a quick minute.
How to make the tomato-basil bruschetta:
- Toast the sliced ciabatta bread with olive oil mixed with minced garlic for 3 minutes in a toaster oven or bake at 350oF for 3-4 minutes.
- Mix the chopped tomato, basil chiffonade and garlic with olive oil, salt and pepper. Allow this mixture to drain from a small colander onto a bowl for 5-10 minutes. Then, top the bread with this mixture and mozzarella cheese and sprinkle black sesame seeds on top. Bake for a quick minute and enjoy!
Notes
Notes:
- The tomato-basil mixture must be drained of its juices prior to putting it on the toasted bread. You could use the drained juice for cooking. Otherwise, the bread will become soggy.
- Fresh ingredients are absolutely essential for the bruschetta and they must be consumed fresh. Use fresh tomatoes and not the canned ones.
Nutrition
Calories: 64kcalCarbohydrates: 5gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 224mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 66IUVitamin C: 1mgCalcium: 41mgIron: 1mg
