Bruschetta Ideas

The Herb Gardener and Sourdough baker are in a delightful position these days, especially when it comes to creating delicious Bruschetta appetizers. Bruschetta is also an excellent choice for breakfast, lunch, and dinner. We like it as an appetizer. And, we always enjoy a Bruschetta better with a glass of wine. White, Rosé, Sparkling, and red wines always match with the right ingredients on a toasted sourdough bread slice.

Bruschetta Ideas – The Versatile Appetizer

Ingredients for the Tomato Bruschetta

Bruschetta is an Italian term describing grilled or toasted bread with olive oil, garlic and tomato. Bruschetta can take many forms, limited only to the creative mind of the cook. Let’s take a look at a few Bruschetta ideas.

Tomato and Basil Bruschetta

This Bruschetta is the most straightforward and most popular recipe. Gather some tomatoes and basil from the garden or your local Farmer’s Market. We make our tomato Bruschetta this way.

One medium-sized tomato is enough for one to two pieces of sourdough, depending on the size of the bread. Dice the tomato, chop the basil and mix it. Start with a small amount of basil. Add a small amount of olive oil and garlic. Add salt and pepper and mix in a small bowl. Now adjust and add more basil, olive oil, garlic, and salt and pepper as needed. Most recipes call for some Balsamic vinegar, but we leave it out for our preferences.

In the meantime, toast the bread on a baking sheet. When done to your liking, take the bread out of the oven. Add the tomato mix to the top of the bread and serve. The wine choices are several, but a dry white wine is a terrific match. So is sparkling wine or a dry Rosé.

Tomato Bruschetta and the Mushroom Bruschetta
Tomato Bruschetta and the Mushroom Bruschetta

Bruschetta Mushroom with Fontina and Herbs

Here is how we like making our mushroom Bruschetta. We pick some oregano, parsley, and thyme from the Victory Garden. Mince and mix in a dish. Chop a shallot and sauté in olive oil until translucent. Remove and set aside. Now slice and sauté the mushrooms. When done, remove the mushrooms and set aside. Toast the bread in the oven. Then top the bread with the shredded Fontina cheese. Monterey is also an excellent choice. When the cheese begins to melt, add the shallots and mushrooms on top of the cheese and return to the oven. When the cheese melts and the bread is nicely toasted, remove from the oven and sprinkle with the herb mixture.

This Bruschetta cries out for medium-bodied Zinfandel or an earthy Merlot. An oaky Chardonnay will also work wonders with this delicious Bruschetta.

Perfect wine with Bruschetta
Perfect wine with Bruschetta

The Blueberry Bruschetta

Yes, that is correct. Blueberries are tasty additions to a Bruschetta. I found this recipe on the Blueberry Council website. In a small bowl combine ricotta cheese, two teaspoons of honey, thyme, and lemon zest. Toast the bread and then add the mixture to the top of the bread. Serve with a dry white wine, sparkling wine, Rosé, or a beautiful Sangiovese from Chianti.

What’s on your Bruschetta?

Anyone try a cilantro based Bruschetta?

Bruschetta Recipes Links