Bruschetta is probably one of our favorite Italian starters.
It is easy to make and it allows you to be as creative as you like with it.
Simply toast your bread in the oven and top it with olive oil, your favorite vegetables and fresh herbs.
It is actually a great stand-alone meal once you have a variety of produce to play with. And it’s a fun way for any guest to make their own colorful plate for dinner!
Ps. We generally use our homemade gluten-free olive bread. Check the recipe out here.
Ingredients (serves 6)
- 1 loaf of gluten-free olive bread (recipe here), or any light bread you may like
- 1/2 lb freshly picked tomatoes
- 2 freshly picked yellow peppers
- 1 freshly picked red onion
- 1 lb fresh basil
- 3 tbsp EVOO
- A few pinches of pink Himalayan salt
- 5 minutes
- 5 minutes
Total time (prepping + cooking)
- 10 minutes
- Make your gluten-free bread the day before you plan on making bruschetta.
- On the day of, preheat your oven on 190 C (about 350 F) for a few minutes.
- Slice your bread and place it on a parchment paper-covered baking sheet.
- Place the sheet on the top oven rack and brown the bread for 5 minutes (no need to turn sides).
- In the meantime, wash and dice your produce. Then place it in bowls.
- Once your bread is ready, take it out of the oven. Do not let it cool, but garnish immediately.
- Pour a drizzle of EVOO on your bread, then smother with your favorite veggies. Add a dash of salt and a few leaves of basil.
- Enjoy with friends, family and a chilled glass of Pinot Grigio!
Of special notice
- If you love garlic, rub a wedge of it on your freshly toasted bread before putting any EVOO on it. Then proceed to top it as usual.
- Experiment with a variety of veggie toppings. Briefly saute’ zucchini and eggplant with some onion, or spinach and beetroot greens with some garlic, or toss fresh olives with slices of raw artichokes. Get creative!
Hi there! My name is Michelle. I’m an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here – with your help – where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.