4 amazing bruschette toppings you will love! Bruschette are versatile, easy to make and absolutely delicious making them one of my absolute favorite appetizers. Select the bread of your choice and your favorite toppings, and you’re good to go! From classic bruschetta al pomodoro (with tomatoes), to some less conventional bruschetta toppings, you’ll love these simple Italian appetizers.
What is bruschetta or bruschette?
Bruschette is actually the Italian plural for bruschetta! One bruschetta, three bruschette… We prefer to always eat bruschette in the plural since it is so incredibly delicious!
Bruschetta is a versatile Italian appetizer. The best known version of it comes from Naples and is made with a slice of bread topped with garlic, olive oil, tomatoes and basil and baked in the oven. This delicious recipe has a fascinating history.
In this post we are sharing some different bruschetta toppings, as well as a simpler way to make bruschetta (without using the oven).
The best bruschette toppings
Today we are sharing 4 of our favorite bruschetta topping combinations.
Bruschetta al pomodoro
- Garlic
- Tomato
- Basil
- Olive oil
- Balsamic vinegar
Bruschetta with red peppers and ricotta
- Ricotta
- Red peppers
- Sesame seeds
- Arugula/rocket
- Olive oil
Bruschetta with red peppers and arugula
- Tomato
- Red peppers
- Black olives
- Arugula/rocket
- Olive oil
- Balsamic vinegar
Bruschetta with red basil, black olives and ricotta
- Ricotta
- Tomatoes
- Black olives
- Capers
- Red basil (you can replace with regular basil if you can’t find red)
- Olive oil
How to prepare bruschette step by step
Preparing bruschetta couldn’t be easier with these 3 simple bruschetta recipes!
Bruschetta al pomodoro
- Step 1 – Slice the bread to the desired thickness and pop it in the toaster oven to toast lightly.
- Step 2 – Rub the toast with raw garlic.
- Step 3 – Chop up the tomatoes into small pieces and put them on the toast.
- Step 4 – Add the basil leaves.
- Step 5 – Drizzle with olive oil and balsamic vinegar.
Bruschetta with red peppers and ricotta
- Step 1 – Slice the bread to the desired thickness and pop it in the toaster oven to toast lightly.
- Step 2 – Top the toast with ricotta cheese.
- Step 3 – Top with sliced marinated red peppers.
- Step 4 – Add arugula on top.
- Step 5 – Sprinkle sesame seeds over the bruschetta.
- Step 6 – Drizzle with olive oil.
Bruschetta with red peppers and arugula
- Step 1 – Slice the bread to the desired thickness and pop it in the toaster oven to toast lightly.
- Step 2 – Chop up the tomatoes into small pieces and put them on the toast.
- Step 3 – Chop up the marinated red peppers into small pieces and put them on the toast.
- Step 4 – Top with arugula and black olives (sliced).
- Step 5 – Drizzle with olive oil and balsamic vinegar.
Bruschetta with red basil, black olives and ricotta
- Step 1 – Slice the bread to the desired thickness and pop it in the toaster oven to toast lightly.
- Step 2 – Top the toast with ricotta cheese.
- Step 3 – add chopped tomatoes.
- Step 4 – Add black olives and capers on top.
- Step 5 – Top with red basil leaves.
- Step 6 – Drizzle with olive oil.
How to pronounce bruschetta
Some people think it is pronounced brushetta, but it is actually pronounced brusketta!
What to serve with bruschetta
Serve on its own or with a combination of other appetizers, such as Greek eggplant dip (meltizanosalata), fresh salmon mousse and pinwheel sandwiches or even with a green salad and simple French vinaigrette.
Pin for later!
3 Amazing Bruschette Toppings You Will Love
- Total Time: 15 minutes
- Yield: For 4 bruschette slices 1x
Ingredients
Bruschetta al pomodoro
- 1 clove of garlic (for rubbing)
- 1 small tomato
- 2 basil leaves
- 1 tsp olive oil
- 1/2 tsp balsamic vinegar
Bruschetta with red peppers and ricotta
- 1 tbsp fresh ricotta
- 2 slices of marinated red peppers
- 1 tsp sesame seeds
- 5–6 leaves of arugula (rocket)
- 1 tsp olive oil
Bruschetta with red peppers and arugula
- 1 small tomato
- 3–4 slices of marinated red peppers
- 4–5 black olives (sliced)
- 5–6 leaves of arugula (rocket)
- 1 tsp olive oil
- 1/2 tsp balsamic vinegar
Bruschetta with red basil, black olives and ricotta
- 1 tbsp fresh ricotta
- 1 small tomato
- 5–6 black olives (sliced)
- 5–6 capers
- 1 red basil leaf (you can replace with regular basil if you can’t find red)
- 1 tsp olive oil
Instructions
Bruschetta al pomodoro
- Slice the bread to the desired thickness and pop it in the toaster oven to toast lightly.
- Rub the toast with raw garlic.
- Chop up the tomatoes into small pieces and put them on the toast.
- Add the basil leaves.
- Drizzle with olive oil and balsamic vinegar.
Bruschetta with red peppers and ricotta
- Slice the bread to the desired thickness and pop it in the toaster oven to toast lightly.
- Top the toast with ricotta cheese.
- Top with sliced marinated red peppers.
- Add arugula on top.
- Sprinkle sesame seeds over the bruschetta.
- Drizzle with olive oil.
Bruschetta with red peppers and arugula
- Slice the bread to the desired thickness and pop it in the toaster oven to toast lightly.
- Chop up the tomatoes into small pieces and put them on the toast.
- Chop up the marinated red peppers into small pieces and put them on the toast.
- Top with arugula and black olives.
- Drizzle with olive oil and balsamic vinegar.
Bruschetta with red basil, black olives and ricotta
- Slice the bread to the desired thickness and pop it in the toaster oven to toast lightly.
- Top the toast with ricotta cheese.
- Add chopped tomatoes.
- Add black olives and capers on top.
- Top with red basil leaves.
- Drizzle with olive oil.
- Prep Time: 12 Minutes
- Cook Time: 3 Minutes
- Category: Appetizers
- Cuisine: Italian
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