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We recently had dinner at a local Italian restaurant and ordered a variety of Bruschetta as an appetizer. I’ve been thinking about the Bruschetta ever since and couldn’t resist the attempt to recreate it at home. Who doesn’t love a crunchy Bruschetta appetizer? And who doesn’t love options? That’s what I have for you today! Four vastly different yet incredibly satisfying Bruschetta recipes.
When I think of Bruschetta, I typically think baguette with fresh tomatoes and maybe some basil or balsamic dressing. These are not your traditional Bruschetta recipes by any means, but I think you’ll like them just as much 😊 They are perfect as an appetizer or snack for any gathering and would be great for brunch, a bridal shower, girls’ night in, etc. Here’s what I have for you:
Smoked Salmon Bruschetta is surprisingly simple to make. Don’t worry, you don’t have to smoke your own salmon! Simply buy smoked salmon from your local grocery story and enjoy. The salmon is slightly salty and slightly smokey, but it pairs well with the cream cheese, fresh dill, and tart capers.
The recipe can be found here.
Start by baking the bread according to package instructions. Let it cool slightly, enough so you can handle it without burning yourself, and slice into 8-10 pieces.
Combine the whipped cream cheese and 1-2 Tbsp fresh chopped dill in a small bowl. I like to use whipped cream cheese because it’s easy to manipulate and spread without needing it at room temperature. Spread the cream cheese mixture on each slice of bread – use as much or as little as you like.
Top with additional dill (so fresh and so delicious).
Evenly divide the smoked salmon between each slice of bread. I found it easiest to break apart the salmon, but you can thinly slice if you prefer. Top with capers.
Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge (if you have any).
The recipe can be found here.
Fig & Apple Bruschetta is a sweet and savory twist on classic Bruschetta. The Granny Smith apples add a bit of crunch and sourness to each bite. The fig jam (or spread) adds this almost honey like flavor and sweetness. And the goat cheese adds the perfect amount of creaminess and earthy flavor. This is one I could not get enough of!
The recipe can be found here.
Start by baking the bread according to package instructions. Let it cool slightly, enough so you can handle it without burning yourself, and slice into 8-10 pieces.
Evenly divide and spread the goat cheese on each slice of bread. I use an original (non-flavored) goat cheese, but you can be adventurous and use flavored cheese if you prefer. You could also try using brie or mascarpone cheese.
Top with fig jam/fig spread. I use about ½ Tbsp per slice. Give it a taste if you are unfamiliar with the flavor before using it. Drizzle with honey (another layer of sweetness).
Top with diced apples and chopped walnuts. Drizzle with additional honey. The stickiness will help hold the toppings together.
Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge (if you have any).
The recipe can be found here.
Blueberry, Basil & Ricotta Bruschetta is quick and easy to make and is loaded with flavor. The blueberry compote is sweet and sour and pairs nicely with the nutty flavor of the ricotta cheese. The basil adds a fresh flavor and just works with the blueberries (think blueberry basil lemonade. If you’ve ever had one, you know what I’m talking about). This is such a refreshing tasting Bruschetta.
The recipe can be found here.
Start by baking the bread according to package instructions. Let it cool slightly, enough so you can handle it without burning yourself, and slice into 8-10 pieces.
Add the blueberries, honey, and lemon juice to a saucepan and heat over medium heat. Stir to combine and continue to heat for 5-6 minutes or until the blueberries have softened and start to release their juices. Remove from the heat and let cool.
Spread ricotta cheese on each slice of bread – use as much or as little as you like.
Top with the cooled blueberry mixture and garnish with fresh chopped basil.
Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge (if you have any).
The recipe can be found here.
Tomato Aioli & Bacon Bruschetta is a little slice of heaven. The tomato aioli is homemade and has the most amazing texture. It’s creamy, garlicky, herby, a little tangy, and has the perfect roasted tomato flavor. It’s to die for! And it’s incredible when paired with the crispy, salty bacon and spicy, crunchy arugula.
The recipe can be found here.
Make the tomato aioli. Heat oil in a skillet over medium heat. Add the tomato, shallot, and garlic. Sauté for 4-5 minutes or until the tomato juices are released and the ingredients are cooked through and tender. Remove from the heat and let cool slightly.
Add the tomato mixture, smoked paprika, mayonnaise, red wine vinegar, salt, and pepper to a blender. Blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to cool and let the flavors blend together.
While the tomato aioli sets, bake the bread according to package instructions. Let it cool slightly, enough so you can handle it without burning yourself, and slice into 8-10 pieces. And cook the bacon according to package instructions. Transfer to a paper towel lined plate to soak up the grease. Let cool and chop.
You are now ready to assemble. Spread the tomato aioli on each slice of bread – use as much or as little as you like. You will have leftover aioli. It makes about 2 cups worth so you can cut this in half or keep any leftovers to use with other recipes.
Top with arugula and chopped bacon.
Serve immediately and enjoy! Store any leftovers in an airtight container in the fridge (if you have any).
The recipe can be found here.
I’m not sure which recipe is my favorite or if I could even rank them, but I will say that all are delicious, and we thoroughly enjoyed sampling while creating. I hope you add these into your weekly menu at some point or perhaps bring them to a gathering with friends and family. I’d love to hear what everyone thinks, what the favorite it, and if you have any other flavor suggestions for me to try.
Happy Cooking!
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