My love of bruschetta developed during the pandemic when I ordered “3” tomatoes on my grocery delivery and received 3 POUNDS. I was reminded that units matter and bruschetta is delicious. These make great sides, appetizers, or small meals. Adding veggies such as mushrooms or zucchini makes them heartier.
- Bread – choose bread wisely – something that crisps perfectly when grilled
- Olive oil
- Tomatoes – 1 or 3 whole tomatoes or 3 pounds if you choose
- Sweet peppers
- Add-Ons: baby bella mushrooms, red onions, bell peppers, olives or olive tamponade
- Lightly brush olive oil onto both sides of slices of bread and grill on cast iron skillet. Alternatively, the slices can be placed in the oven to broil for 3-4 minutes (every oven differs; just toast/grill to your preference).
- For sweet peppers: Set oven to 375ºF. Coat whole sweet peppers in olive oil. Bake for 6 minutes. Turn. Cook another 4 minutes. The peppers should soften and wrinkle, including the stems.
- For tomatoes: Chop tomatoes. Season with salt, pepper, and oregano. Toss with olive oil and cilantro or parsley.
- For other veggies: heat 1Tbsp olive oil on a skillet. Add desired toppings (1/3c chopped or sliced baby bell mushrooms, 1 -2 Tbsp chopped red onion, 1/4c sliced or chopped bell pepper, 1/4c chopped zucchini). Season with salt + pepper to your taste. Toss with cilantro or parsely if desired.
- Optional toppings: sliced olives, crushed red pepper, cilantro, parsley
TIPSHeat 2Tbsp olive oil in a pan, add a couple cloves of garlic and cook until fragrant. Remove the garlic and use the olive oil to brush over your bread and to mix with the chopped tomatoes. The garlic can be chopped and added to bruschetta toppings.
The entire sweet pepper is edible once roasted. The stems should be soft enough to be eaten, if not, they will at least pop off very easily once roasted.
Olive tamponade can be added to the bread prior to topping with tomatoes or sweet peppers or sautéed veggies.