Italian snack - bruschetta: 25 best recipes for delicious bruschetta

Italian cuisine is usually associated with such dishes as pasta, risotto and pizza. But, in this article we will not talk about them. We will cook bruschetta. This very tasty snack from fried bread slices is one of the symbols of gastronomic Italy.

In general, bruschetta, like pizza, pudding and other dishes, came from the simple kitchen of rural poor. In order not to throw in the debris the remains of food, the Italian peasant women used them as a filling for roasted bread. But, today the representatives of wealthy Italian families are not averse to enjoying the bruschetta.

In general, every area of ​​Italy is famous for its bruschetta. In some parts of this country it is called "Panutto", and in Tuscany - "Fettuta".In the alpine Piemonte, this snack resembles a sandwich. Fried and rubbed with garlic, bread is put one on top of another, and slices of tomatoes are placed between slices. They are salted, peppered and flavored with olive oil.

How is bruschetta prepared?

In the preparation of such a snack there is nothing complicated

And this business is unlikely to take more than 5-10 minutes. Before preparing bruschetta, it is important to understand several rules:

• The taste of a snack should be bright and saturated
• Ingredients of bruschetta should not interrupt each other

There are a lot of recipes for such a snack. Fried and rubbed with garlic bread is the simplest bruschetta. But, there are more refined recipes for such a snack. If there is a desire, then when cooking this dish, try experimenting with complex taste combinations.

Classical bruschetta is prepared as follows :

1. White bread is sliced ​​and fried on a grill or frying pan
2. When a golden crust appears, you have to cool slices of bread and rub them with garlic
3. Peel tomatoes and slice
4. For bread, sprinkle olive oil and lay tomatoes
5. Solim, pepper and lay a basil leaf

In more complex versions of bruschetta, various thick creams and pates can be used. In Italy, very popular is a snack filled with a mixture of green asparagus and smoked duck breast. There are also sweet variants of children's bruschetta.

Bruschetta with tomatoes

Bread, garlic, tomatoes and olive oil are the main ingredients of the classic bruschetta

The first version of this snack was given above. But, it can be improved. For this:

1. Cut the bread( 1 piece) into equal pieces
2. Each slice is greased with a thin layer of butter( 100 g)
3. Cut the basil( 1 tablespoon) and use a special press to grind the garlic( 3 teeth)
4. Tomatoes( 350 g)from the skin and cut into small pieces
5. Mix tomatoes, basil and garlic
6. In this mixture add balsamic vinegar( 1 tablespoon), ground pepper and salt
7. Stir the filling and lay out on slices of bread
8. Lubricate the pan with olive oil( 1-2 tablespoons)spoons) and put on a sandwich
9. Sprinkle them with grated Mozzarella cheese( 200 g)
10. Bake until the cheese melts

This bruschetta can be served to the table either hot or cold

Bruschetta with cheese

Cheese, the second ingredient used in the preparation of thistraditional Italian snack

But, in this recipe will be used Adyghe cheese. It can be purchased at every supermarket.

1. Cut tomato( 1 piece) into 2 halves and cut into thin slices
2. Garlic( 3 teeth) let it through the press and mix with olive oil( 40 g)
3. Cut Adyghe cheese( 100 g) with batch pieces
4. Grind coriander( 10 g)
5. Cut the bread and cover it with olive oil with garlic
6. Fry in a pan until golden brown
7. Put each slice on a tomato slice and a piece of cheese
8. Bake in medium heat until the cheese melts
9. Sprinkle with cilantro and serve to the table

If you wantiblizit recipe a snack to replace the Italian Adygei cheese "Mozzarella»

bruschetta with eggplant with eggplant

best combined feta cheese

Therefore The following specific dish to be used the two products.

1. Eggplant( 4 pcs.) With a fork from all sides
2. Unclean garlic( 1 head) cut into two halves, watered and wrapped in foil
3. Lay the eggplant and garlic on a baking tray and bake at 200 degrees for about half an hour
4. Cut Italian bread Ciabatta(2 pcs.) For slices 1.5 cm thick
5. Lubricate them with olive oil on both sides and bake on the grate in the oven before they blush
6. Remove the flesh from the baked eggplant and take the garlic from the
7. hull RubimpeVegetables are seasoned with pepper and butter
8. Because Feta is a fairly salty kind of cheese, you do not need to salt vegetables.
9. Pine nuts( 50 g-60 g) should be burned in a dry frying pan
10. Fetu( 300 g) with small hands or cut with a knife into uneven chunks
11. We spread the vegetable paste on slices of bread and sprinkle with pieces of Feta
12. Put sprinkled with pine nuts

Before serving, you can sprinkle with olive oil

Bruschetta with chicken

This kind of snacks of the wife of Italian peasants brought their husbands working in the floore

Chicken meat has a high nutritional value and can not be spoiled for a long time. Slightly improves the dish:

1. Grind, tomatoes( 2 tablespoons), green chili pepper( 1 pc.) And onion( 2 tablespoons)
2. Stew the vegetables until they become soft
3. Add to them chicken meat( 1 cup)Dried coriander( ½ tsp) and fried until ready.
4. Cut white bread into slices( 2-3 pieces) and fry them.
5. . Top the toppings and serve to the

table. Thanks to the coriander, this bruschetta will resemble dishes of Indian cuisine

Bruschettawith herring

Herring in Italy is also very popular

AND NATURALIt is used in the preparation of various snacks. And bruschetts including. In this recipe, herring is combined with pickled cucumbers. They can be purchased at the store, but it's best to marinate yourself.

1. In a deep dish, mix olive oil( 3 tablespoons) and wine vinegar( 2 tablespoons)
2. Finely chop dill( 1 bunch) and add it to the oil-vinegar mixture
3. Add salt and pepper
4. to the marinade. Cucumber( 2-3 pieces) cut in thin slices and put them in a bowl with marinade
5. Cucumbers must be completely covered with marinade. We wait 15 minutes
6. Finely chop the red onion( 1 pc.) And fill it in a colander
7. In order for the onion to lose bitterness and its harsh taste we pour it over with boiling water
8. Herring fillet( 2 pcs.) Cut into small cubes and add onions
9. We cut the baguette into pieces 1-1.5 cm thick
10. The pan is covered with parchment paper and we put the sliced ​​bread on it
11. Bake it to crisp crust
12. Put the pickled cucumbers and the herring with the onions
13. on top of the hot bread We top with the remaining marinade

This bruschettacan be used as a snack to a traditional Russian 40-degree drink.

Bruschetta with arugula

This "sandwich" is better to cook with black bread

Such herbs as rosemary, oregano and basil are very suitable for preparing this snack. If they are not at hand, then you can experiment with other spices.

1. Cut the bread into thin pieces and sprinkle with chopped herbs
2. Spray a little olive oil and put in the oven
3. Chop the onion and bake it in the multivark( you can use a steamer or oven)
4. Add the chopped chili, finely chopped eggplants anddried tomato
5. Mix olive oil, balsamic vinegar, a pinch of sugar and a few spicy herbs
6. We put the vegetable mixture on the bread
7. We put a sheet of arugula on top and sprinkle it

The amount of ingredients can be determined according to taste.

Bruschetta with beef

You can cook delicious bruschetta with beef tenderloin

Its taste can be improved by Pesto sauce.

1. Fry the steak( 300 g) in olive oil until ready
2. Remove the fire and leave the meat in the frying pan to reach
3. When the beef has cooled, cut it into slices 2-3 mm thick
4. Sprinkle the rye bread( 4 slices) with olive oil and fry in a pan with twosides
5. We smear Pesto sauce on the bread( 2 tablespoons) and lay out the finely cut sun-dried tomatoes( 6 pcs.), beef and rukola( 40 g)
6. Solim, pepper and serve

. You can bring these "sandwiches" with you towork and have a bite to eat for lunch

pepper

Pepper very well with Feta cheese

In order to taste the irresistible taste of such a snack, you can prepare an Italian "sandwich" bruschetta.

1. Bake pepper( 1 piece) in the oven on the grate until the
2. has appeared on it. Heat the olive oil in a frying pan and fry the white bread( 2 pieces)
3. When the bread flushes the sides, place it on a plate
4. Baked pepperremove the core and remove the skin
5. Cut the peppers into long pieces and lay them on the bread
6. Top put the crumbled Fetu( 40 g) and the basil leaves( 2 branches)

Bruschetta with mushrooms

This kind of snacks can be considered exquisite. When preparing this bruschetta onions and mushrooms are caramelized. Their taste is improved by aromatic spices.

1. Onion( 2 pcs.) Is peeled from the husks and cut into thin semi-rings
2. In a small frying pan, we warm up the olive oil( 1 tablespoon) and fry the onions for 5 minutes.
3. Add a tablespoon of water, brown sugar( 1 teaspoon)
4. Stir and continue to fry the onions for 10 more minutes
5. Rinse the champignons( 150 g) and cut into plates
6. Fry the mushrooms in butter for 8 minutes over medium heat.
7. Add the wine vinegar( 3 tablespoons), black pepper, salt, a pinch of dried chili pepper and thyme( 2 vetglasses)
8. Fry the mushrooms for another 6-7 minutes, then add the onions and stir from the plate
9. Cut the white bread( 1 piece) into slices and bake them in the heated oven
10. Remove the bread from the oven and let it cool down a bit
11. Smear the breadcottage cheese( 120 g) and spread on it mushrooms and onions
12. Solim and add balsamic vinegar( 2-3 drops)

Bruschetta with shrimps

Shrimp is a delicious seafood that is widely used in the Mediterranean kitchen

They are also used in cooking brScatty.

1. Fry large and fresh shrimps( 200 g) in a shell on a mixture of olive oil and butter
2. To strengthen the taste of shrimps in the oil, you can add crushed garlic( 6 teeth) and ground pepper
3. Ready prawns should be poured with lemon juice
4. On the remaining shrimp oil frySlices of bread( 1 loaf)
5. Sprinkle them with parsley greens( 50 g), salt and let cool
6. Top with peeled shrimps and watered with soy sauce

Bruschetta with ham

Sausage ham from Parma region is famous forthe whole world. It can also be used as a filling for a traditional Italian bruschetta dish.

1. Cut the baguette( 1 piece) into slices, grease them with olive oil and bake in the oven until ready.
2. Cut the ham( 8-10 slices) with very thin pieces and lay out on each slice of
3. . Ruccola( 1 bunch) needs to be rinsed and cleaned of excess waterwith a paper towel
4. Put 2-3 leaves of the arugula
5. on one slice. Crush the cheese with blue mold( 150 g) and lay a few pieces on top of the arugula
6. In a mortar, grind walnuts( 100 g) and use as a powder
7. Sprinkle with ground pepper andfromwe rule in the oven, heated up to 180 degrees
8. Once the cheese starts to melt, we remove the bruschetta and serve it to the

table. Bruschetta with the avocado

Many lovers of such Italian "sandwiches" reasonably consider the avocado bruschetta the most delicious and healthy snack

. In addition, this fruit is veryuseful for the liver in many respects, it can even replace meat.

1. Cut the avocado( 1 piece) into two parts, remove the stone and remove the pulp with a spoon
2. To prevent the avocado pulp from blackening with its lime juice
3. Using a fork, grind the pulp and add the spices to taste
4. Cut the baguette into pieces and topwe spread out a lot of the pulp from the avocado
5. Using a grater we grind Parmesam and sprinkle them on top

This snack can be used as a basis for other types of bruschetta.

Bruschetta with basil

Basil perfectly complements the taste of cherry tomatoes. In the recipe below, there is one more ingredient - hard cheese. He will make this bruschetta not only tasty, but nourishing.

1. Cut the white bread into thin slices( 4 slices), grease it with olive oil( 1 tsp) and bake in the oven.
2. Cut the cherry tomatoes( 8-10 pieces) in circles, add crushed garlic( 1 clove), pour olive oil( 1 hourSpoon) and wine vinegar( 1/2 tsp)
3. Grind the basil( small bunch) and add to the tomatoes
4. Put the sliced ​​cheese( 50 g) on ​​the slices of the bread, and then the tomatoes
5. Decorate with whole branches of basil and serve to the table

Such a bruschetta not only has a very pleasant taste and appearance. This appetizer also smells amazing.

Bruschetta with tuna

This type of bruschetta is very popular in Piedmont

A mixture of tuna, tomato and olive flavors embodies traditional Italian cuisine.

1. Cut a white or gray baguette( 1/2 pc.) Into slices, sprinkle olive oil on them, salt and fry
2. Cut a stem and core into a large tomato and cut into cubes.
3. We pass garlic( 3 cloves) through a press and add to the tomatoes
4. Tomato-garlic salt mixture, pepper, add olive oil and mix
5. . Peel red onions( 1/2 piece), cut into half rings and sprinkle lemon juice on it( 2 tablespoons)
6. Grate cheese( 50 g) and rinse it with a small gratersprigs of parsley
7. Separate from(10 pcs.) cut into thin circles
8. Put on pieces of browned bread pieces of canned tuna( 1 jar)
9. Then put a layer of tomatoes and garlic
10. Next, layer the onions and grated cheese
11. Send the bruschetta to the ovenuntil cheese does not flow

The ready Piemonte "sandwich" is decorated with rings of olives and chopped parsley.

Bruschetta with mozzarella

Perhaps, this bruschetta can be called the most Italian. Find the bread of the day before yesterday. It is with his help that you can create a classic snack. And one more nuance, pesto sauce, which is used in this recipe is best prepared by yourself. And do not buy it in the store.

1. We spread the slices of bread on a baking sheet, sprinkle them with olive oil and send them to the oven for 6 minutes.
2. Mix soft butter( 1 tablespoon) with Pesto sauce( 1 teaspoon)
3. Cut the peeled tomatoes( 1 piece) intocubes and finely chop the olives( handful)
4. Combine the olives, tomatoes, tomato paste( 1 teaspoon) and mix
5. Mozzarella cheese( 1 bead) cut into slices
6. Finished slices of bread grease with Pesto butter mixture
7. Top with tomatoes and olives1 teaspoon) and Mozzarella slices
8. Bruschetta is sent to the oven for 2 minutes
9. Extract sandwiches and decorate them with basil leaves( 2 branches)

Bruschetta with salmon

Bruschetta with salmon is an excellent appetizer for wine

Bread is best fried in a toaster or in a dry frying pan.

1. Slice the baguette( 1 piece) with thin slices
2. Spray it with olive oil and send it to the preheated( 180 degrees) oven
3. . When the slices are browned, they must be removed from the oven.
4. . Slice the salmon( 120 g) with thin strips of
5. . My tomatoes( 2 pcs.)and basil( 5-6 leaves) under running water and lay them on a paper towel
6. Grind the basil leaves and cut the tomatoes into small cubes
7. Mix the tomatoes and basil, and add olive oil( 3 tablespoons) and ground pepper
8. To the cooled scrap(small amount)
9. Top for beauty laying a sprig of basil

Bruschetta with salmon

Another "fish" bruschetta can be prepared using salmon meat or the same salmon( Atlantic salmon).The difference will not be.

1. Cut the loaf in small slices( 5-6 pieces)
2. Fry them on a grill or dry frying pan until golden brown
3. Using a pastry brush soak bread slices with olive oil
4. Divide the avocado( 1 pc.) Into two parts and remove the stone
5. Purify the avocadofrom the skins and cut the flesh into small cubes
6. Put the avocado cubes and chopped dill( 2 branches)
7. into the bowl of the blender. Spray the lime halves with their juice and add olive oil( 1 tablespoon), ground pepper and salt
8. From the products of the zagFishing in a blender mash
9. spread the sauce on warm slices of loaf
10. Cut salmon( 200 g) into thin slices and put them on top of arugula bruschetta
11. Decorate and serve with roast beef bruschetta

Can we eat these Italian "sandwiches"?

Yes, if one of their ingredients is roast beef. Look in the refrigerator, maybe after the last holiday you have a piece of beef left, and you do not know what to do with it?

1. Preheat the oven to 180 degrees and thinly cut the roast beef( 8-10 slices)
2. Cut the baguette( 1 pc.) Into slices and grease them with olive oil
3. Bake them until crisp
4. Frozen slices of bread grease with cream cheese( 5-6 tablespoons)
5. Peel the onion and cut it into small cubes
6. Fry them in vegetable oil until transparent
7. Put the onion on a layer of cream cheese
8. Top lay the roast beef cut
9. Decorate with greens and serve to the table

Bruschetta with parmesan

Lecue and hearty "sandwich" can be cooked with tomatoes, garlic and Parmesan.

1. Fry the bread( 2 pieces) from both sides to golden crust
2. Cut the tomato( 60 g) into small cubes
3. When the bread cools down rubbing it with garlic
4. Mix the sliced ​​tomato, basil( pinch) and olive oil( 20 ml)
5. Spread the filling onbread and sprinkle with grated parmesan( 15 g)

Bruschetta pesto

For a quick snack or if you do not want to "bustle" in the kitchen while preparing breakfast, take a look at this recipe bruschetta with Pesto sauce

Her taste will not leave anyone indifferent.

1. Basil leaves are washed in cold water and spread out to dry on a paper towel
2. In a mortar, press garlic and fried in a dry frying pan pine nuts
3. Add a little salt to the mortar and press all in a circular motion
4. The mixture in the mortar should be painted in the color of green cream
5. With the help of shallowGraters grind two kinds of hard cheese
6. Mix the cheese and the mixture from the mortar and dilute with a little olive oil

Pesto sauce is ready. But, if you do not want to mess with the sauce, then you can buy already ready.

1. Cut the bread( 1 piece), sprinkle the slices with olive oil and send it to the oven heated up to 170 degrees
2. Cut the cherry tomatoes( 6-8 pieces) into two pieces
3. Lubricate the slices of the bread with curd cheese( 4-5 tablespoons) andpesto sauce( 4-5 tablespoons)
4. Tomatoes are topped and decorated with basil leaves

Bruschetta with vegetables

Another nourishing bruschetta. Its vegetable basis is zucchini. And for nutritional value meets ham.

1. Cut the baguette in small slices( 4 pieces) and dry in the oven
2. Zucchini( 1 pc.) Cut into circles with a thickness of 2-3 mm and bake on grill or vegetable oil
3. Grind the garlic( 1-2 cloves) and season them with coolingzucchini
4. Salt and pepper zucchini
5. Add shredded greens and leave for 10 minutes
6. Cool cooled baguette slices with garlic and spread on them zucchini with garlic and greens
7. Sprinkle with olive oil and put a slice of ham on top( 4 pcs.)
8. Decorate with greens and servetable

Bruschetta with bacon

Another delicious bruschetta can be made from bacon, goat cheese and onion leeks

This recipe can also be considered a classic for this dish.

1. Cut bacon( 6 pieces) and fry in vegetable oil until it crisply
2. Spread the bacon slices on a paper towel to get rid of excess fat
3. Cut the leeks( 2 pcs.) With circles
4. Cut the baguette into slices( 8 pcs.)
5. Fryslices of bread on pure vegetable oil
6. In a frying pan, where before baked bacon, fry onion rings until golden state
7. Spread on slices of goat cheese bread( 150 g) and lay the onion
8. On top put the bacon and serve the table in a hot form

Bruschetta with olives

Many recipes for this Italian snack include olives. But, most often they are used as decorations. If you want to cook not only tasty, but also useful bruschetta, do with olive paste.

1. Put one can of black olives( 400 g) pitted
2. into the blender. Add a little vegetable oil( 70 g) and beat for 10 seconds.
3. Add to this mass cedar nuts( 2 tablespoons) and parsley and beat for 20 seconds
4. If the paste turned outdry it is possible to add more olive oil
5. Separately beat the curd cheese( 5 tablespoons), salt and lemon juice( 1 tablespoon)
6. Dry several slices of ciabatta in a frying pan, grease with olive oil and rub garlic
7. spread olive paste and decorate with greens

Bruschetta pate

This recipe was looked after by the famous Italian cuisine lover Nicky Belotserkovsky

. Although this recipe uses chicken liver pate, it is very easy and quick to prepare such bruschetta.

1. Fry onion( 1 head) in butter until transparent
2. Add large chicken liver( 500 g) and pour in dessert wine( 150 ml)
3. Stirring while waiting for the wine to evaporate and the smell of alcohol will disappear
4. Set the cooked liver in a blender and beat ituntil homogeneous
5. Place the liver again in a frying pan and pour in chicken broth( 150 ml)
6. Boil to the required condition, salt and pepper
7. Fry the bread and spread it on the required amount of pate

Bruschetta with liver

Another recipe in which there is a liver. But, instead of chicken, we will use beef liver. Another interesting ingredient in this bruschetta will be quail eggs.

1. Cut the liver( 200 g) into pieces, and the onion( 1 head) with the semi-rings
2. Heat the butter in the frying pan( 75 g) and fry onion
3. Add the liver to the frying pan, cover and fry until ready.
4. Season with salt( 1/4 h.spoon), nutmeg( 0.2 g) and pepper( 0.25 teaspoon)
5. When the liver cools it in a blender or in a food processor with butter( 0.75 g) and mayonnaise( 2 tablespoons)
6. Fry slices of white bread( 200 g) with a dry frying pan on both sides
7. Boil the quail eggs( 8 pieces) and clean them from the cakeOrdums
8. We spread on the slices of bread liver pate and quail eggs
9. Decorate with greenery( 8 branches) and olives( 8 pcs.)

Bruschetta garlic

Garlic is one of the most important ingredients not only of this dish, but of the entire Mediterranean cuisine

When preparing garlic bruschettarub the dried bread slices or grind it and add to the tomato mass.

1. Dry the slices of bread( 5-7 pieces) and sprinkle it with olive oil
2. When the oil is absorbed, grate the bread with garlic( 2 cloves)
3. Cut the eggplant with thin plates
4. Heat the oil in the frying pan and fry the eggplant strips on both sides
5. Stack the eggplantfor bread
6. Finely chop garlic( 2 cloves) and sprinkle eggplant
7. Feta( 150 g) cubes and put them on top

Bruschetta with fish

A light snack can be prepared from smoked salmon and cream cheese.

1. Spread the black bread( 9 slices) on a baking sheet, sprinkle it with vegetable oil and fry in the oven for 8 minutes.
2. Add the lemon juice and pepper
3. to the cream cheese( 2 tablespoons). Slice the cucumbers along the
4. Slice the smoked salmon( 150 g) in small pieces
5. Smear cream cheese on ready-made bread
6. Top lay out salmon and cucumbers
7. Decorate with dill

Bruschetta with meat

After yesterday's feast, a little baked pork?

Great. We prepare from it a nutritious and healthy snack.

1. Fry the bread( 8 slices) in olive oil on both sides
2. Clean the champignons( 4 pieces) from the contaminants and boil them
3. Put the cheese( 100 g), meat( 200 g) and the leaves of the arugula
4. on top of the slices.mushrooms
5. Sprinkle with olive oil, sprinkle with salt and pepper
6. Decorate with greens and serve to the table

Bruschetta with tomatoes

Let's prepare "sandwiches" with tomatoes, pickled cucumber and cream cheese

1. Traditionally dried or browned with bread( 200d)
2. Tomato cut into small cubes and season with Tabasco sauce( 1 teaspoon)
3. Salted cucumbers( 2-3 pcs.) cut into longitudinal plates
4. Paste cream cheese( 100 g)
5. Spread tomatoes and cucumbers( folded in a tube)
6. Sprinkle on top with crushed green peas of black pepper
7. Decorate with branches of basil

Post bruschettes

If you hold fast, then you can take advantage of the recipe of the Italian snack

1. . Clear the mushrooms( 300 g) from dirt and rinse them
2. Croupo cut the mushrooms and fry them in vegetable oil
3. Rubim garlic( 1 clove) and fresh greens
4. Add to the frying pan and mix
5. Add salt, ground pepper and chopped chili
6. Stir and add olive oil
7. Add butter and 2-3 tbsp.spoons of water
8. Sprinkle with lemon juice and simmer on low heat 3-4 minutes
9. Fry bread( 2 slices) and rub garlic
10. Put on each slice of bread the same amount of mushroom mixture
11. Decorate with greens and serve to the table

Mini bruschetta

This recipe is so deliciousand appetizing snacks came to us not from Italy, but from the capital of Austria - Vienna. In contrast to the traditional Italian analogue, the Viennese bruschetta is miniature in size.

1. Cut Borodino bread( 1 pc.) Across, 0.6 cm thick
2. Fry on the grill on both sides
3. Peel the Bulgarian pepper( 310 g) from the seeds and solid inclusions
4. Clean the carrots( 330 g) and cut the squares
5. Chop the Bulgarian pepper
6. Fry carrots, onion( 460 g), bell pepper, chopped garlic( 30 g) and squared tomatoes( 570 g) in vegetable oil
7. Add tomato paste( 120 g), sugar( 20 g) and freshly ground pepper( 2 g))
8. Cooking lecho and lay out its slices of bread
9. Leave in the middleand place for sour cream( 11 g)
10. Spread sour cream and cut the bruschetta into two parts

Yulia Vysotskaya's recipe for bruschetta

Well-known TV presenter Yulia Vysotskaya loves Italian cuisine

And she prepares one of the traditional dishes for this cuisine - bruschetta with fried peppers.

1. We cut cherry tomatoes( 4 pieces) into 4 pieces
2. We cut two pieces of peppers( 2 pieces) on the grill, cover with foil on top and fry for 8 minutes
3. Turn the peppers side by side and fry 6 more minutes
4. Finished peppers cut into thinstrips and mix them with tomatoes, capers( 3 tablespoons), olive oil( 3 tablespoons) and red wine vinegar( 2 tablespoons)
5. Solim, add the pepper and mix
6. Fry the bread( 8 slices) on both sides
7. We put the vegetable mixture on the bread, sprinkle with parmesan and sprinkle itolive oil

Bruschetta curd

Curd very well combined with tomatoes and greens. Snack with these ingredients will be very tasty and satisfying.

1. We wash basil( 1-2 sprigs) and tomatoes( 3 pieces) under running water and let them dry
2. Peel off the leaves from the basil stems, and peel off the tomato skins
3. Cut the tomato pulp into squares and put them in a salad bowl
4. Sprinkle them with basil leavesand any spices
5. For this recipe, the spices "Italian herbs"( 5-7 g)
6. are ideal. Finely chop the garlic( 2-3 cloves) or let it through the
7. press. Add the garlic to the tomatoes and sprinkle with the olive oil
8. Solim and mix the mass,leaveLet's go
9. Heat the vegetable oil in a frying pan and fry the bread slices( 4 pcs.)
10. Readiness is determined by golden color
11. Put the fried slices on a plate
12. Spread on each little tomato mixture
13. Sprinkle "sandwiches" with crushed cottage cheese( 50 g)
14. Decorate with leavesbasil

Bruschetta with egg

For preparation of this bruschetta the egg-poached

is used. For its preparation, the egg is pre-broken and its contents are poured into a cup. And only then from the cup to the boiling water.

1. Tomato( 1 large) cut into two parts and remove the seeds and excess liquid
2. The roasting mold is lined with foil and put the tomatoes
3. Solim in it, pepper and sprinkle with olive oil( 1 tablespoon)
4. Bake in the oven for about 15 minutes
5. Boil the water to the pan( 0.5 ml) and add the vinegar
6. Stir the boiling water and pour the egg( 1 piece)
7. Remove the fire to the minimum and cook for 2-3 minutes
8. Remove the egg on the paper towel
9. Heat the olive oil( 1 tbsp.spoon) in a frying pan and fry the slices of breadtwo sides
10. We extract the tomatoes from the oven and grind the
11. For each slice we spread the tomatoes, half the poached eggs, finely chopped bacon( 2 × 25 g) and parsley leaves( 2 sprigs)
12. Solim and serve to the

table. Bruschetta with ricotta

This ItalianThe sandwich is a warm garlic toast, which is topped with a spicy dressing with balsamic vinegar and basil.

1. Bread( 4 slices) fry in a frying pan in olive oil or dried in a toaster, and then sprinkle with olive oil
2. . Wipe the bruschetta base on one side with garlic
3. Remove the seeds from the tomato( 1 large) and cut the flesh into cubes
4. Recoat cheese150 g) also cut into small cubes
5. Finely chop red onions( 1 small head) and basil leaves( 1 tablespoon)
6. Mix the ingredients of the filling, add balsamic vinegar( 1 tablespoon), pepper and salt
7. Put on bread and breadWe give to the table

Bruschetta assorted

What is bruschetta assorted?

This is a serve on the table at once several types of such snacks. In any Italian cafe and restaurant you can order such assorted of several sandwiches.

Bruschetta calorie content

The calorie content of this Italian "sandwich" depends on the ingredients of the filling. Below is a table with caloric content of classic bruschetta with tomatoes, olive oil, garlic and herbs.

As a% of daily value
Proteins	6.24 g	9%
Fats	20.61 g	28%
Carbohydrates	13.89 g	5%
Caloric value	268.84 kcal	13%

Tips for cooking bruschetta

Katya .In my opinion, most successfully obtained such sandwiches from Italian bread - ciabatta. Also a good baguette, but it's drier. And when cooking bruschetta you need to pay attention to vegetable oil. It is best combined with this dish extra virgin olive oil "Extra Virgin".

Olga .They ordered a snack in Italy. We decided to try and later apply it at home. The waiter brought several different sandwiches on the same dish. Traditional with tomato and cheese, as well as more exotic seafood. I really liked it.

Video. Bruschetta with Suluguni