• French bread cut diagonally about 1/2 inch thick
  • 2 Tbsp Minced Garlic
  • 1/2 cup olive oil
  • 1/4 tsp dried oregano

  • Basic Bruschetta
  • 2 cups diced tomatoes
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 cup chopped fresh basil
  • 1 Tbsp minced garlic
  • 1/2 cup shredded Parmesan Cheese
  • salt and pepper to taste

  • Mozzarella Tomato Basil Bruschetta
  • Fresh Mozzarella cut into slices
  • Fresh tomatoes cut into slices
  • Fresh basil
  • Balsamic glaze

  • Pesto Bruschetta
  • Pesto sauce
  • Diced tomatoes
  • Shredded Parmesan cheese

  • Roasted Red Pepper Goat Cheese Bruschetta
  • Jar of Roasted Red Peppers soaking in oil and garlic
  • Goat cheese

  • Pizza Bruschetta
  • Pizza Sauce
  • Shredded Mozzarella cheese
  • Pizza toppings of your choosing

Bruschetta to me is just an easy going meal. There are so many options it should really be Bruschetta Infinite Ways

The best part about making bruschetta is that you really can’t go wrong. If you want to add mushrooms, go ahead. How about artichokes? Sure, why not? We could probably even make a french toast type of dessert bruschetta. I’ll have to remember that for later…
So tonight my sister and I made five different types of bruschetta. First we made a classic bruschetta with tomatoes, basil, garlic, all from scratch. The next one is your typical mozzarella, tomato, balsamic glaze. (which we burned – more on that later) For the third we used pesto, tomatoes, and Parmesan cheese. The fourth I was the only one that really enjoyed, which had roasted red peppers and goat cheese. Finally we made a simple pizza bruschetta.

Even with the pickiest eaters you are sure to find a bruschetta for everyone!

First thing we did was create the garlic olive oil mix we used to brush both sides of the bread. We then toasted the bread for about 5 min in a 350 degree oven. As usual we have many different tastes in the family. I hate things burnt, I actually rather have my toast just warm instead of toasted. Our mom on the other hand loves everything crispy and burnt so make the toast as toasted or as not toasted as you wish.

For the Basic Bruschetta we just put all the ingredients together in a bowl and mixed it up. Once the toast was toasted we put it on the bread and served. This was the simplest and by many in the family decidedly the best.

Next came the Mozzarella, Tomato, Balsamic Bruschetta we attempted to make our own glaze. We put about a cup of balsamic vinegar into a saucepan and began to cook and reduce it down. As you can probably already tell, we had a lot going on in the kitchen, so it overcooked. It became more of a hard candy than a glaze. I think they sell balsamic glaze now, so that might work a bit better… Anyways, here we just took the toasted bread, put a slice of Mozzarella cheese, a slice of tomato, a few strings of fresh basil, and the balsamic glaze (or in our case regular balsamic vinegar) We also added prosciutto to a few lucky bruschettas (mine)

We found that the Pesto Bruschetta actually did not need the garlic olive oil mix on the toasted bread. Pesto itself has olive oil, so just the pesto on the bread is fine. For this one we actually put the pesto on the bread, topped it with a few diced tomatoes, and a bit of Parmesan cheese. We then put it back into the oven until the cheese melted and then served

My favorite was the Roasted Red Pepper Goat Cheese Bruschetta but I was alone in this decision. Goat cheese is a pretty strong cheese, but it can be so tasty. I simply took some roasted red peppers from the jar, sliced them a bit and put those on the bread. I then took the goat cheese in small chunks and put it on the bread. I put it back into the oven for a few min, just enough to warm the cheese and let the flavors sit.

Finally we come to Pizza Bruschetta. Here you can have a lot of fun. Just put some pizza sauce on the bread, and then add toppings. For one pizza we put spanish chorizo and onions. On another we added prosciutto. Some just wanted plain Mozzarella cheese. Add the sauce first, then the toppings, and finally the cheese. Bake it until the cheese is melted and just until it looks good, then serve all these bruschettas and enjoy. Even with the pickiest eaters you are sure to find a bruschetta for everyone!