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5 incredible bruschetta toppings

When it comes to the crunch, delicious canapés are only minutes away. Learn our basic garlic bread recipe, then take your pick from our five tempting toppings. - by New Idea
  • 23 Aug 2021

Garlicky toasted bread, fresh tomatoes, creamy feta and fresh mint – everyone loves a great bruschetta.

WATCH: Tomato bruschetta

That's why we're all for the party version of the Italian favourite. Master our easy recipe for garlic bread below, then get topping! Guests will love these easy-to-eat, snack-sized toasts.

Garlic toast
Brett Stevens

Garlic toast

This will form the base of all your delicious bruschetta

Ingredients:

  • olive oil cooking spray
  • 12 x 1cm-thick slices sourdough baguette
  • 1 clove garlic, peeled, halved

Method:

  1. Preheat a grill. Spray both sides of baguette with cooking spray. Add to grill, in batches if necessary, and toast until golden. When toast is cool enough to handle, rub both sides with garlic. Top with your choice of topping (check out the delish recipes below) and serve.
chargrilled eggplant and avocado bruschetta
Brett Stevens

Chargrilled eggplant & avocado bruschetta

Ingredients:

  • 2 small slender eggplant, thinly sliced lengthways
  • cooking spray
  • 2 tbsp chopped mint leaves
  • 2 tsp red wine vinegar
  • 1 tsp extra virgin olive oil
  • black pepper
  • 12 slices garlic toast (see recipe, above)
  • ¼ small avocado
  • 1 squeeze fresh lime juice

Method: 

  1. Spray eggplants with cooking spray. Add to a chargrill and cook for 2 minutes on each side or until tender. Cool slightly. Toss with chopped mint leaves, red wine vinegar, 1 tsp extra virgin olive oil and freshly ground black pepper. Set aside.
  2. Spread 12 slices garlic toast with avocado, mashed and mixed with a squeeze of lime juice. Top with eggplant mixture. Serve.
Beetroot and parmesan bruschetta
Brett Stevens

Beetroot & parmesan bruschetta

Ingredients:

  • 40g goat's cheese
  • ¼ tsp finely grated fresh lemon zest
  • 1 tsp freshly squeezed lemon juice
  • freshly ground black pepper
  • 12 slices garlic toast (see recipe, above)
  • 1 handful fresh baby spinach leaves
  • 2 cooked, peeled fresh baby beetroots
  • 5g Parmesan shavings

Method:

  1. Combine goat’s cheese with lemon zest, lemon juice and freshly ground black pepper. Spread over 12 slices garlic toast and top with baby spinach leaves. Thinly slice beets. Arrange over spinach. Sprinkle with parmesan shavings. Serve.
Tomato, basil and bocconcini bruschetta
Brett Stevens

Tomato, basil and bocconcini bruschetta

Ingredients:

  • 12 slices garlic toast (see recipe, above)
  • 12 sliced cherry tomatoes
  • 4 drained and sliced baby bocconcini
  • basil leaves, to serve
  • balsamic glaze, to serve

Method: 

  1. Top garlic toast with cherry tomatoes, baby bocconcini and a few small basil leaves. Drizzle with a little balsamic glaze. Serve.
Blue cheese, rocket, prosciutto and pear bruschetta
Brett Stevens

Blue cheese, rocket, prosciutto and pear bruschetta

Ingredients:

  • 12 slices garlic toast (see recipe, above)
  • 1 handful baby rocket leaves
  • ½ large pear, cored and thinly sliced
  • 30 g thinly sliced prosciutto, cut into small pieces
  • 20 g blue cheese, crumbled
  • ground black pepper, to season

Method:

Top 12 slices garlic toast with a handful of baby rocket leaves. Top with ½ large pear, cored and thinly sliced, 30g thinly sliced prosciutto, cut into small pieces, and 20g blue cheese, crumbled. Sprinkle with freshly ground black pepper. Serve.

Prawn cocktail bruschetta
Brett Stevens

Prawn cocktail bruschetta

Ingredients:

  • 12 slices garlic toast (see linked recipe, above)
  • 1 cup lightly packed finely shredded iceberg lettuce
  • 100 g deveined, cooked peeled small prawns
  • 2 tsp low-fat mayonnaise
  • ¼ tsp finely grated fresh lime zest
  • 1 tsp salt-reduced tomato sauce
  • 1 dash tobasco
  • black pepper, to season
  • chopped dill, to serve

Method:

  1. Top garlic toast with lettuce. Arrange prawns, halved lengthways, over lettuce. Combine mayonnaise with lime zest, tomato sauce, a squeeze of lime juice, a dash of Tabasco and freshly ground black pepper. Drizzle over prawns and sprinkle with chopped dill. Serve.
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