A Toast to Bruschetta!

An appetizer from Central Italy dating back as early as the 15th century, bruschetta is a simple grilled bread that is rubbed with garlic and can be topped with a range of ingredients from savory to sweet.

We prepared two varieties of bruschetta, an Asparagus-Proscuitto and a Zucchini-Ricotta Salata.

These tasty appetizers can start any party in style.

How to Make Bruschetta

Thinly slice a baguette; arrange in a single layer on a baking sheet.  Brush with olive oil and sprinkle with salt.  For a sweet bruschetta brush with softened butter and sprinkle withs alt and sugar.
Bake at 425 degrees F until lightly golden, about 7 minutes.  Let cool slightly, then top as desired.
Slice a small zucchini into long ribbons with a vegetable peeler or mandolin.  Toss with lemon juice, olive oil and a big pinch of salt.  Rub the warm toast with rounds of smashed garlic clove.  Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.
Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet.  Roast at 450 degrees F. until slightly crisp, 7 minutes.  Spread softened butter on the toast rounds.  Top with sliced proscuitto and then roasted asparagus.

44 thoughts on “A Toast to Bruschetta!

  1. Bruschetta is one of my favorite appetizers. We actually have it as a side more often than as an appetizer. However, I've only made the tomato topped version. Love the look of your two and will definitely give them a try.Best,Susan


  2. I made so many versions of bruschetta last summer that my husband forbid me to use the word in the house. 🙂 Love these two versions and have bookmarked them.


  3. I like the zucchini with the ricotta salada, yum! And while we are at it, it's pronounced BROO-SKETTA, not BROO-SHETTA. There is no K in the Italian alphabet, so the hard sound comes from \”ch,\” like chianti or zucchini. Thanks for the delicious post Velva!


  4. Hey Velva! These bruschettas look absolutely delicious. I like that way you have asparagus on them. I bet that was so fresh and crunchy-yum yum! Oh, and I always forget to rub my toasted French or Italian bread with garlic. Thanks for reminding me. It does make a difference…


  5. I am intrigued by the Zucchini Salata. my local CSA sends me like ten of them each month and we are not the biggest eaters of that particular simmer squash… and I will take any excuse to make and use ricotta.


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