Bruschetta is a Toasted Italian bread drizzled with olive oil is the ideal appetizer for any occasion. The classic dish is known for being simply wonderful, made with high-quality ingredients that reach deep into the Italian culture. This recipe makes three types of bruschetta, each with its own scrumptious, wonderful features. I can assure you that they are worthwhile!
For this dish, I cut my fresh French bread diagonally into 1 inch slices, which is my ideal biting size. I roasted the slices on a baking pan with ample amounts of olive oil until golden brown and with a light crust. They don’t burn because they’re cautious.
In a mixing bowl, combine the artichoke hearts, parmesan cheese, and mayonnaise with a teaspoon of salt for the first of three bruschettas; keep away the rest for later, or until the bread is done. This will be poured on top of a third of the golden French bread and broil until the parmesan cheese is melted and slightly golden.
Tomato and Mozzarella Bruschetta
In the second, combine halved cherry tomatoes, fresh basil, and 1 to 2 tablespoons olive oil to coat. Then, whisk in 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic salt, and lay away until the bread is done. After removing the bread from the oven, put slices of mozzarella on top of each other, then top with your tomato mixture.
Spread a thin coating of your creamy pesto on top of the last third of our golden French bread for the third bruschetta variation. Place slices of salami, sliced into quarters, on top of the creamy pesto, and sprinkle with fresh oregano.
Once the artichoke bruschetta is out of the oven you’re ready to serve! I love all three of these combinations, they’re perfect as a snack or dinner party appetizer, and their vast assortment of savory flavors will have you dreaming that you’re on the great boot peninsula of Italy!
Bruschetta Three Ways
- 2 small loafs of French bread (or one big loaf)
- 1/2 cup pesto homemade or store bought
- 1 cup heirloom cherry tomatoes- cut in half
- 1/4 cup fresh basil leaves- chopped
- 1 ball mozzarella- sliced and then cut into quarters
- 1 jar artichoke hearts- drained and chopped
- 1/4 cup mayonnaise
- 1/4 cup parmesan cheese- grated
- 1 package salami- cut in half and then into quarters
- 1 tsp garlic salt
- 1 tsp sea salt
- 1/2 tsp pepper
- olive oil for drizzling
- fresh oregano for garnish
- Slice your french loaf at a diagonal into 1 inch tick slices. Place on a baking sheet and drizzle with olive oil. Place the slices under the broiler until slightly golden brown. Note: watch them closely because they can burn easily.
- Mix artichoke hearts, parmesan cheese and mayo in a bowl. Add 1 tsp of salt and mix well. Set aside.
- In a second bowl mix tomatoes, basil, 1-2 tsp of olive oil, 1 tsp salt, 1/2 tsp pepper and 1 tsp garlic salt. Mix well.
- When toast is golden, remove from the oven and add the artichoke mixture to 1/3 of the pieces of bread. Place back into oven and let the mixture broil for a few minutes until cheese is melted.
- Spread pesto on top of the remaining bread slices. Top 1/2 of the slices with salami pieces. Add mozzarella slice to the other half. Top the mozzarella toasts with tomato mixture.
- When artichoke bruschetta is warm and bubbly, remove them from the oven. Place all of the bruschetta toasts on a serving plate and garnish with fresh oregano.
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- loafs of French bread (or one big loaf)
- heirloom cherry tomatoes
- fresh basil leaves
- artichoke hearts
- parmesan cheese
- garlic salt
- sea salt
- olive oil
- fresh oregano