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I recently wrote a blog called Simple Summer Bruschetta Recipes and I’ve been craving something similar ever since. I think bruschetta is the perfect summer appetizer because it’s easy to make, it’s a bite-sized snack, it’s customizable, and it tastes great! One piece is never enough for me, so that’s why I like to prepare a variety and enjoy a smorgasbord of recipes 😊
Here are the recipes I have for you today:
- Roasted Tomato Bruschetta with Pesto
- Peach, Prosciutto, and Ricotta Bruschetta
- Cream Cheese, Avocado, and Dill Bruschetta
All are phenomenal in their own way. The Roasted Tomato Bruschetta with Pesto has warm tomatoes that burst open while baking, and the sweetness really complements the pesto. The Peach, Prosciutto, and Ricotta Bruschetta has juicy, ripe peach slices that pair well with the salty prosciutto. The Cream Cheese, Avocado, and Dill Bruschetta reminds me of avocado toast and is something I would love to devour for breakfast. It has creamy flavor, fresh herbs, and plenty of soft avocado. Let’s walk through how to make each.
ROASTED TOMATO BRUSCHETTA WITH PESTO
Start by baking the bread according to package instructions. Let cool slightly then slice into 8-10 slices. You can always double the recipe if you need more than this.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the sliced tomatoes, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 15 minutes or until the tomatoes are roasted and start to burst open. Remove from the oven and set aside to cool slightly.
Spread pesto on each slice of bread. Top with the roasted tomatoes and garnish with fresh chopped basil. Serve immediately and enjoy!
Store any leftovers in an airtight container in the fridge once the tomatoes are completely cool.
The recipe can be found here.
PEACH, PROSCIUTTO, AND RICOTTA BRUSCHETTA
Start by baking the bread according to package instructions. Let cool slightly then slice into 8-10 slices. You can always double the recipe if you need more than this.
Spread ricotta cheese on each slice of bread. Top with prosciutto and a slice of peach. You may want to break apart or fold the prosciutto to make it fit. You can use canned or fresh peaches but if you use canned, make sure to drain the peaches and let sit on a paper towel for a few minutes before assembly to remove as much moisture as possible. You don’t want soggy bruschetta!
Drizzle with honey and garnish with fresh chopped basil. Serve immediately and enjoy!
Store any leftovers in an airtight container in the fridge once the tomatoes are completely cool.
The recipe can be found here.
CREAM CHEESE, AVOCADO, AND DILL BRUSCHETTA
Start by baking the bread according to package instructions. Let cool slightly then slice into 8-10 slices. You can always double the recipe if you need more than this.
Spread cream cheese on each slice of bread. Thinly slice the avocado and add 2-3 slices on top of the cream cheese. Sprinkle dill over the top.
Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge.
The recipe can be found here.
So good! Bruschetta is a classic appetizer, but you can really make it your own with any of these recipes. It doesn’t take a lot of ingredients to make, and you will be sure to find a flavor combination that is your favorite. It’s great for a snack, to serve as an appetizer, or have as a meal if you have a few varieties at the ready. I don’t think it’s overly filling either, so you’ll be able to indulge a bit 😊
Don’t forget to check out my other blog – Simple Summer Bruschetta Recipes
Happy Cooking!
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