CLASSIC ITALIAN BRUSCHETTA RECIPE

A classic Italian Bruschetta Recipe with Cheese

Italian cuisine has always been one of my favorites. When I was little my mom took my brother and I to Italy for the summer and we stayed in this villa outside the small medieval town of Montalcino, smack in the middle of Tuscan wine country. The villa was owned by a winemaker and farmer and was situated on the edge of his vast property. I remember running through the rows of grapevines, chasing sheep, and stomping buckets of grapes for fun. A child's dream playground and also the place I was first introduced to Italian cuisine (at least as far back as I can actually recall) and believe me it was love at first taste!

Bruschetta is a typical antipasto that comes before your meal and opens up your stomach for the usual large plant of pasta to follow. I am a huge fan of a classic tomato bruschetta and making it at home quite often. Not only is a classic bruschetta actually quite easy and straightforward to make but it also takes no time at all. If you are looking for an easy authentic Italian bruschetta recipe to make for your next meal, check out my bruschetta recipe below!

INGREDIENTS:

Serves 3-4 as an appetizer

1/4 Cup of Extra Virgin Olive Oil
2-3 Cloves of Garlic (if you like garlic put more... obviously) - minced
3 Tomatoes (I use vine tomatoes) - remove seeds and chop into pinkie nail size bits
1/3 Cup of Chopped Fresh Basil Leaves
Salt and Pepper to taste
French Baguette - Cut into pieces
Parmasan Cheese - optional garnish

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HOW TO MAKE AN AUTHENTIC ITALIAN BRUSCHETTA!

In a small skillet, heat up extra virgin olive oil on medium - low heat. When ready, add in the garlic and allow to cook until aromatic and translucent (about 2-3 minutes). Remove from heat.

In a bowl, add your garlic and olive oil, chopped tomatoes, and basil. Sprinkle with salt and pepper to taste. Mix thoroughly and set aside.

An authentic Italian bruschetta with cheese

Cut the baguette into 1/2 inch slices and brush with olive oil on one side. Place them on a baking sheet, olive oil side up, and broil them in the oven until they start to brown (like toast). Once out of the oven dress the baguette with the bruschetta ingredients in the bowl.

Garnish with some more chopped fresh basil or parmesan cheese if you like and it is ready to serve!

An authentic Italian bruschetta with cheese

CHECK OUT THIS VIDEO ON HOW TO MAKE BRUSCHETTA

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I hope you enjoyed this easy Italian bruschetta recipe. If you did please tell me about your experience in the comments below. If you want me to try something else I am always up for suggestions!!!!

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DECADENTLY DELICIOUS MUSHROOM BRUSCHETTA WITH GOAT CHEESE AND TRUFFLE OIL

If you love truffle anything as much as I do, you are going to love this mushroom bruschetta with goat cheese recipe!! My boyfriend Adam originally created this easy mushroom bruschetta recipe with some leftover mushrooms we had and it was so decadently delicious, I had to steal it for the blog! I have always been a fan of tomato bruschetta and first learned how to make bruschetta when I was in Italy a few years back and it’s honestly one of my favourite appetizers. Although I do love a good classic bruschetta, I enjoyed trying different bruschetta toppings this time around. So here you guys go! An Adam original -Mushroom Bruschetta with Goat Cheese and Truffle Oil - bound to make your mouth water, just like it did mine! Enjoy!

INGREDIENTS:

Serves 4- 5 people or makes 15 -18 pieces

18 oz Cremini Mushrooms - Chopped
1/4 Cup of Butter - divided into two portions
Salt and Pepper to Taste
1/4 TSP of Dried Thyme
1/4 TSP of Dried Oregano
1/4 TSP of Chilli Flakes
French Baguette - cut into crostinis
2-3 TBSP of Olive Oil
1 Small Pack of Goat Cheese
Truffle Oil - as desired

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DIRECTIONS:

Before we get started with making the bruschetta with mushrooms, preheat the oven to 375 so we can toast the bread.

Heat up a skillet on medium heat and once hot, add in one portion of the butter.

Once completed melted, add in mushrooms and turn up to high heat. You will notice after a few minutes a lot of water will start to release out of the mushroom. Continue to cook on high heat, making sure all mushrooms are coated in butter and allow the water to evaporate.

Once evaporated turn heat down to medium, salt, and pepper as desired, and add in your herbs and spices. Mix until well incorporated.

Next, add in your second portion of butter and coat mushrooms thoroughly. Allow to cook for another 10 or so minutes, stirring every few minutes to avoid burning.

While that cooks, place slices of bread on a baking tray and coat each piece with some olive oil before placing it in the oven for 5 minutes or until toasted. When ready remove, allow to cool for a few minutes before coating with goat cheese.

When mushrooms are ready, add them on top of the goat cheese covered crostini’s and garnish with truffle oil before serving.

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I hope you enjoyed this easy recipe for mushroom bruschetta with goat cheese and truffle oil as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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RECIPE REVIEW: STRAWBERRY GOAT CHEESE BRUSCHETTA RECIPE

I found this recipe online while trying to find inspiration and had to try it out. I am a huge fan of goat cheese and the mix of sweet and salty flavors, so right off the bat it caught my attention. I did make an adjustment to the original recipe which called for thyme instead of mint, and I am so happy I did. The freshness of the mint perfectly complimented the strawberries and it tasted just heavenly. If you have a sweet tooth or like sweet fruits with cheese, you got to try this strawberry bruschetta recipe! Feel free to also get creative and change up the cheese! I am sure it would also taste amazing with feta cheese and a little balsamic glaze or cream cheese if that’s all you have!

INGREDIENTS:

Serving: 3-4 People

1/2 CUP of balsamic vinegar
Bread cut into slices - I used baguette but the original recipe calls for Italian
1 TBSP of olive oil
1 LB of Fresh Strawberries (cut into small morsels)
2 TSP of Fresh Mint (chopped) - original recipe calls for thyme
1 CUP of Goat Cheese - Keep at room temperature for easy spreading
Salt and Pepper to Taste

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HOW TO MAKE STRAWBERRY BRUSCHETTA:

The first thing you want to do is reduce the balsamic vinegar into a glaze so in order to do this you need to heat it in a small pot or pan over medium to low heat. Let it simmer there for 8 to 10 minutes, it should reduce by about half and thicken nicely to a glaze. Once it is done, remove from heat and allow it to cool back to room temperature.

Next, you have to toast the bread. You can either do this in bulk using a foil-lined baking sheet, drizzling them with olive oil, and placing them in the oven at 400 for 5-10 minutes. The timing here can vary depending on how thick you cut the slices and how golden/crunchy you want them so keep an eye on them so they don’t burn.

While the bread is in the oven, combine cut-up strawberries with fresh mint in a bowl and add in the room temperature vinegar glaze. Salt and pepper the mixture to your taste.

Once the bread is ready you can go ahead and spread goat cheese across each piece before spooning the strawberry bruschetta mixture over each piece. Garnish with more mint and serve!

Enjoy!

To check out the original recipe, click HERE!

If you are looking for an authentic traditional Italian bruschetta recipe with tomatoes, click HERE!

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If you like this strawberry bruschetta recipe or have any comments/questions, feel free to leave them in the comment section below!

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