Bruschetta bar: ten unusual combinations for every taste
Bruschetta is an invaluable invention of Italian chefs. When you want something delicious, but absolutely no desire to stand by the stove, this simple-mannered snack will solve the dilemma. Let's fantasize about the assorted bruschetta with original fillings.
Tomatoes with basil
The recipe for bruschetta with tomatoes is a classic of the genre. We cut the baguette into long slices, sprinkle with olive oil and brown it for 8-10 minutes in the oven at 180 ° C. Finely chop tomatoes and mix with garlic, sugar powder, salt and freshly ground pepper. To the ready crispy slices of bread we put a mixture of tomatoes and sprinkle it with basil. Sprinkle the bruschettes with the remaining olive oil and serve immediately. As a filling, you can also use dried tomatoes and fetu, you will get a very piquant combination.
The most correct bread for bruschetta is a fragrant porous ciabatta. To give her a piquant note, we will dry the oven-dried slices of garlic. We cut 2-3 aubergine mugs, fry in oil and put them on a paper towel. When excess fat is absorbed, we put them on ciabatta, complemented with cubes of fresh tomatoes and marjoram. Before serving, sprinkle the bruschettes with olive oil and lemon juice, and the home will not stand.
Original sandwiches-bruschetta are obtained with a filling of sweet potato. Boil 2 medium tubers of sweet potatoes and we rub with a blender with the addition of 2 tbsp. l. olive oil, salt, black pepper and rosemary to taste. We brown the oblique slices of baguette on a dry frying pan, rub garlic on it and grease the sweet potato puree. Excellent complement this bruschetta caramelized onions and fresh herbs. This unusual snack will surely intrigue your loved ones.
Duet of figs and cheese
Fresh figs paired with tender ricotta are a surprisingly exquisite combination. As usual, dry the slices of whole grain bread in the oven or toaster. Shake with a blender 150 grams of ricotta with juice of half a lemon and 1 tbsp. l. liquid honey into a smooth paste. Lubricate it with bread and beautifully put long thin slices of figs. Sprinkle them with crushed pistachios, lemon rind and sprinkle with balsamic sauce. Berries cranberries or cranberries will give our bruschetta original acid notes. Such bruschetta will amaze even the sophisticated gourmets.
Chicken hide and seek
If you want, you can make a dish from bruschetta, which will replace a full dinner. We grind 2 zucchini, 4 stalks of celery, 8-10 champignons, sweet pepper, 100 g of consecuted beans. Finely chop 400 grams of boiled chicken fillet, combine it with vegetables, complemented with olive oil, seasoning curry, salt and pepper to taste. Bake this mixture for 20 minutes in foil at 180 ° C. During this time, we just dried the bread slices in a frying pan. In the end, they will lay out a generous layer of the filling. Add this fresh rucola to this recipe, and your guests will be asked to repeat this dish!
Salmon and wheat
Salmon is an excellent ingredient for delicious bruschetta. Mix the juice and lime zest, 3 tbsp. l. olive oil, a pinch of salt, red pepper and sugar. Cut into small cubes 200 grams of salted salmon fillet and marinate for 10 minutes. Slices of baguette sprinkle with oil and dry in the oven. We spread on them thin plates of avocado with slices of salmon in a lime marinade. Top spread sprouts germinated wheat. By the way, this unusual bruschetta deserves a place on the festive table.
Shrimp for peas
The everyday menu will revive the bruschetta recipe with shrimp. We scald 300 g of fresh green peas with boiling water and beat with a blender with 100 g of cream cheese, 1 tbsp. l. lemon, a slice of garlic and salt. Quickly fry 20-30 peeled shrimps in a hot frying pan with butter, garlic and lemon zest. We spread them on the dried baguette slices, greased with pasta from peas. This refined combination will undoubtedly conquer family and friends.
Adored by Italians snack bruschetta rarely does without olives. It is best to make a paste from them. We beat 400 g of green olives without pits with 2 tbsp. l. olive oil, 2 tbsp. l. pine nuts, 1 tbsp. l. lemon juice, salt and pepper. We dried the dried slices of the loaf with garlic, grease with a paste of olives. Decorate the bruschetta with rosemary - the original snack is ready.
You can cook bruschettes from fruits, especially when the summer is outside the window. We beat 200 g of Dor blues cheese with 100 ml of cream. We cut a large apple with thin slices and sprinkle with sugar, caramelize in butter with 100 g hazelnuts. Lubricate the dried baguette slices with cheese pasta and spread apples and nuts. Surprised loved ones will not be the limit!
Apricots in honey
For the original bruschetta apricots are quite suitable. We rub bread toasts with a mixture of 3 tbsp. l. vegetable oil and ½ tsp. rosemary. We brown them in the oven to a golden crust and cut them diagonally. At the same time, we remove 300-400 g of fresh soft apricots from the skin and thinly cut into slices. Toast spread with ricotta cheese, we spread apricot slices and peeled walnuts on top, watered with honey. Before such a bruschetta even children can not stand!
These bright unusual variations will help you create a whole bruschetta bar for the joy of the whole family. And if in your collection there are proprietary recipes that you are proud of, tell them about the readers of the club "Eat Homes!" In the comments.