The sun bounced through the windows blanketing the room with a gentle light. Standing behind the view-finder of my camera, I gazed in awe at the dish presented in-front of me. The bruschetta sat proudly on the plate staring back at me, its shoulders cloaked by a thin layer of quivering mozzarella. I hesitated glancing between my camera and the plate. It was dishevelled but in its simplicity, the burschetta was entirely irresistible.
Gingerly I put down my camera and picked up the bruschetta, placing the morsel of food against my lips. A crunchy bite followed by breathlessness. The toast was warm, the cheese was soft and creamy. My hunger, unsatisfied.
My Classic Bruschetta recipe received so many positive reviews, I felt inspired to compile a collection of my favourite bruschetta toppings. Unfortunately, developing this post has taken a lot longer than I would have liked; I had to taste everything twice! But, who can blame me? I’m only human! 😉
What makes this bruschetta so distinctive is the harmony between the ingredients. Although anchovies have an element of saltiness, rather than compete with the garlic, the two dance courtesy together; neither more overpowering than the other. The acidy of the tomatoes cuts through the mozzarella like a knife, finished by the surprising crunch of the red cabbage
Rub the garlic generously into the toast. Top with slices of mozzarella cheese, thinly sliced red cabbage, diced fresh tomatoes, anchovies and parsley.
A small moan of pleasure escaped my lips when I tasted this variation! The sweetness from the roasted capsicum pairs perfectly with the creaminess of goat’s cheese.
Preheat the oven to 180o celsius while cutting the capsicum, brush both sides with olive oil and roast for 15 – 20 minutes, or until caramelised. When the capsicum has finished roasting, top with slices of soft goat’s cheese such as chèvre*. Finish with generous slices of roasted capsicum and chucks of avocado.
* Many English speaking countries make “chèvre cheese” out of cows milk. To achieve optimal flavour and texture, make sure your cheese is a soft, goat’s cheese.
There is something moreish about this combination that I can’t quite put my finger on. Perhaps it is the sweetness of the corn alongside the creamy ricotta cheese? Regardless it is a delightful treat, one that I especially love in the mornings!
Thinly slice a zucchini with a mandolin, brush both sides with oil and grill until caramelised. Serve with ricotta cheese, cooked corn kernels and fresh basil.
The creamy notes of strawberries play perfectly, hand in hand, with mozzarella and the floral sweetness of basil.
Spread avocado generously on the toast, accompanied by generous slices of mozzarella. Top with sliced ripe strawberries, basil and a drizzle of honey. This is such a refreshing way to finish a summer’s afternoon!
This combination was inspired by my favourite Sicilian dish, Pasta alla Norma. The creamy flavours of aubergine, tomatoes, basil and ricotta have me ready to book a one-way ticket back to Taormina.
Thinly slice the aubergine, paint both sides with olive oil and grill until golden brown. Once completed, generously rub garlic into the warmed toast and top with the aubergine, fresh tomatoes and basil.
Do you have a bruschetta variation I haven’t mentioned? I would love to hear below in the comments 🙂
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
Nicole P says
Looks like that grilled zucchini with corn and basil will make me food-gasm as well! I so have to try and make it today 🙂
Kylie (Author) says
Thank you so much Nicole! I hope the recipe goes well! 🙂
Arrianne Guzman says
Omg!!!! I love brushetta 🙂 i find the variations you gave unique and they all look so delectable. My top 3 favorites are anchovies, grilled aubergine and roastee capsicum! I want to try them all!!! Nice photos 🙂
Kylie (Author) says
Thank you so much Arrianne! You just listed my three favorite, though, I wouldn’t say no to any of them! 😉
Orana Velarde says
well I never thought of putting strawberries on bruschettas but it sounds delicious. nice idea.
Kylie (Author) says
When I first tried strawberries in salad I had the same response, but it’s really no different to eating strawberry jam!
It works really well! 🙂
Elle Strange says
Looks so dang yummy and appetizing! This is the first time I heard about bruschettas though, but I’m glad I learned about it. 🙂
Kylie (Author) says
I’m glad I taught you something new Elle! It’s a really good meal to put together when you’re in a rush! 🙂
Dorothy Mae C. Torretijo says
Wow!! All photos are amazing and the foods are mouthwatering!! Wanna try this out soon! xx
Kylie (Author) says
I hope the recipe is a success Dorothy! Thank you for stopping by! 🙂
ROBERT LEE says
Kylie,
I have read food posts time and again and it is rare to find a post like yours. You somehow let me feel how the bruschetta and my mouth are a match made in heaven.
Photos show me what they look like, but describing how it would feel makes it so much better. I have no doubt in my mind that if I were there, I would be finishing them all off.
Kylie (Author) says
Thank you so much for your humbling words Robert.
It was the same thoughts I had when I used to read other food blogs. Eating is an experience and reading about it should be no exception. The reason I write is not only to share my knowledge, but also to take someone on a journey.
This way you are eating a plate of bruschetta with me, and perhaps one day you will feel more inspired to create it yourself! 🙂
charu says
Delicious article. I love bruschetta a especially the proper ones. Have never had strawberry ones. Will try these out
Kylie (Author) says
I hope you enjoy them Charu! Figs & Ricotta are also a nice alternative! 🙂
Martine says
I love your blog and your photos are gorgeous. I adore bruschettas as well, so I can’t wait to try these! The best ones I had were, of course, in Italy. I love how many combinations one can make with simple yet quality ingredients. Thanks for sharing!
Kylie (Author) says
Thank you so much Martine!
My favorite bruschettas were also in Italy, I think it’s because of the experience associated with the dish! I hope you enjoy creating some of the combinations! 🙂
Sonnie says
Your photos brings life to the bruschettas. Would love to try the anchovies, aubergine and zucchini.
Kylie (Author) says
Thank you so much for your supportive words! Perhaps you can try them for a quick lunch one day? 🙂
Dunja says
I love the way you write! And your pictures as well, everything looks absolutely mouth-watering. I bookmarked your post and can’t wait to make these!
Kylie (Author) says
Thank you so much Dunja! I hope the recipes go well, I would love to hear how it goes! 🙂
Miranda says
Your post made the bruschetta feel like it was in my mouth. Thank you for being so descriptive and the only bruschetta I’ve had is the tomato and basil one.
Kylie (Author) says
Haha! I’m glad! I think the great thing about bruschetta is it’s simplisticy; It’s so easy to experiment and to try new combinations! 🙂
sabine says
Ohhhh this is fabulous. They look all so tasty. What a great post! I can use this for our easter brunch! Lovely pictures as well, very inspiring to start making this delicious food.
Kylie (Author) says
What a great idea! I would love to hear how your brunch goes! 🙂
alison says
You do such an amazing job at helping me experience the food you make! Your pictures are insanely beautiful and I love your recipes. I happen to crave bruschetta often and now I can’t wait to make your new combinations! They all look so good!
Kylie (Author) says
Thank you so much for your humbling words Alison! 🙂
I hope you have fun experimenting with these combinations! I would love to hear how it goes and if you create anything new and exciting! 🙂
Mimi says
Your photos are inspirational! And the way you described each is just quite remarkable. I think I’ll be visiting this blog more often for topics like this! Apparently, food has been a favorite topic of mine all this time. 😀
Himanshi Lydia Singh says
Umph! A visual treat .. what if i am not able to taste these? Bruschetta has never invited me like this before.
They are great for snacks and yes, looking at yours, one may think of experimenting more too.
Joanna says
I would have never thought that you can combine avocado with mozzarella and strawberries. I love the strawberries and cheese combination, which some people might find strange. I will add avocado and see how it goes! 🙂
Kylie (Author) says
I hope you enjoy the unique combination! Strawberries also pairs really well in a salad if you feel like experimenting! 🙂
Pete Zafra says
Sure looks delicious! I love bruschetta. Pair it with wine, and it’s simply a beautiful experience. lol
I love how creative you are here. I’d love to try the anchovies. I can only imagine how unique it tastes.
You definitely know how to take good pictures. You know it works because when people look at the pictures, their stomach starts grumbling. lol
Thanks for sharing.
Kylie (Author) says
Wow! Thank you so much for your support and gorgeous comments!
I would love to hear how you went eating the anchovy bruschetta and if you enjoyed it! 🙂
Daniel says
I’ll give you a great one based on what I like the most ????
Toast the bread with butter and garlic, on top goes a creamy avocado drizzled with sea salt. On top the simple and deliciousness of caramelized red onions, on top a perfectly fried sunny side up quail egg and chili flakes for a kick of spicyness.
It’s midnight here in Stockholm and all I’m wishing right now is this bruschetta ????????
Kylie (Author) says
This sounds absolutely superb! 😀
I will definitely try this recipe! Thank you so much for sharing!
Carola says
I like the sound of the mozzarella / strawberry variation. I have never thought to use those two ingredients combined, but I love the sound of it and I’m going to try it.. Great bruschetta tips!!