Bruschetta with 4 Topping Options

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Bruschetta with 4 Topping Options

Bruschetta comes from the Italian term “bruscare,” which refers to bread being roasted over coals. In this country we mistakenly think of bruschetta as bread with chopped tomato. Traditionally, it is bread rubbed with garlic and drizzled with olive oil, salt and pepper. But we’re going all out with this recipe for Bruschetta with 4 Topping Options.

Serving a variety of bruschetta toppings allows your guests to pick and choose what they like best. They can also layer them up. There is no wrong way to do it.

Preparing the Bread for Bruschetta

This is an easy way to prepare the bread. Use it for your bruschetta, but also use it as is to serve as garlic bread alongside dishes like my Baked Eggplant Pamigiano Stacks with Basil Spinach Cream.

To get perfect, presentation-worthy slices of bread use Cutco’s 7-3/4" Petite Slicer to cut it.

You'll need :

  1. 1 loaf Italian bread, sliced 1/2 inch on the diagonal
  2. Large garlic cloves cut in half vertically
  3. Extra-virgin olive oil

4 Bruschetta Toppings

These four bruschetta toppings are some of my favorites, but also consider adding a dish of pesto, olive tapenade or cured meats, like prosciutto, to your presentation.

Caramelized Onion

Caramelized Onion topping.This little recipe can be used in many big ways. It is a great topping for bruschetta, but also pizza and any grilled or roasted protein. For thinly slicing the onions, a 7-5/8" Petite Chef knife is a good choice.

If you’re wondering how to make these, take a look at Cutco’s easy step-by-step How to Caramelize Onions tutorial.

Yield: 3/4 cup caramelized onion

Sautéed Mushrooms

sauted Mushrooms.Simple, but full-flavored, sautéed mushrooms are the perfect bruschetta topper. Their earthy flavor pairs well with the olive oil and garlic on the toasted bread. To slice the mushrooms, I like using the Santoku-Style Trimmer because it cuts smoothly without wavering.

Fresh Tomato and Basil

Fresh Tomato and Basil.I always make this early in the day so that the tomatoes have time to exude all their wonderful juices. In summer I use whatever tomatoes are available at the farmers market and will mix different varieties for flavor and texture contrast. Off-season I use plum or Roma tomatoes, as they are always available.

Roasted Garlic

Roasted GarlicRoasted garlic is a great staple to have on hand. It adds depth of flavor to salad dressings, sauces, soups, and stews, and makes a great spread for a crouton, sandwich and, of course, bruschetta. The flavor of garlic mellows as you go from fresh to sautéed to roasted.

For step-by-step instructions on roasting garlic, take a look at Cutco’s easy tutorial.

Bruschetta with 4 Topping Options

Print Recipe

Ingredients

Caramelized Onion

  • 2 large onions, thinly sliced
  • 3 tablespoons extra-virgin olive oil

Sautéed Mushrooms

  • 10 ounces mushrooms, such as cremini or portobello, thinly sliced
  • Extra-virgin olive oil

Fresh Tomato and Basil

  • 4-6 plum tomatoes
  • 2 cloves garlic, chopped
  • 1 shallot, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon fine sea salt
  • Splash of red wine vinegar (optional)
  • 1-cup fresh basil leaves, torn or chiffonade (watch Cutco's How to Chiffonade video)

Roasted Garlic

  • 4 large heads of garlic
  • Extra-virgin olive oil, approximately 2 teaspoons
  • 1/2 teaspoon fine sea salt
  • Heavy duty aluminum foil

Directions

  1. Rub one side of the bread with the cut side of a garlic clove. Rubbing the bread with garlic.
  2. Brush each slice of bread with extra-virgin olive oil.
  3. Place oiled side down on grill or oiled side up under broiler.
  4. Grill or broil until golden brown.
  5. Can be done a day ahead and placed in plastic bag.

Caramelized Onion

Yield: 3/4 cup caramelized onion

  1. Separate the slices of the onion.
  2. Place extra-virgin olive oil in 10-inch sauté pan. Add onion and cook on medium until onion becomes golden brown.
  3. Depending on your stove and pan, this can take different amounts of time, but it will take some time, at least 15 minutes and possibly 25 or 30.

Sautéed Mushrooms

  1. Sauté the mushrooms in extra-virgin olive oil until tender.

Fresh Tomato and Basil

  1. Roughly chop the tomatoes, using a good tomato knife, like Cutco’s Santoku-Style Trimmer. Using a Santoku-Style Trimmer to chop the tomatoes.
  2. Mix tomatoes, garlic, and shallot together.
  3. Add olive oil, salt and pepper.
  4. Taste for seasoning and add vinegar, if desired.
  5. Add basil to tomato mixture.
  6. Serve at room temperature.

Variations:

  1. Add chunks of fresh mozzarella.
  2. Add 1 small sautéed zucchini.
  3. Add a sliced cucumber.

Roasted Garlic

  1. Heat oven to 400 F.
  2. Using Santoku-Style Trimmer, slice the top or stem end of the garlic about 1/3 of the way down to expose most of the cloves. Using the Santoku-Style Trimmer to cut the head off the garlic.
  3. Place heads on large sheet of aluminum foil and drizzle with just enough olive oil to moisten the garlic, approximately 1/2 teaspoon per head. This will vary depending on the size of the garlic.
  4. Sprinkle each with a pinch of sea salt. A pinch is about 1/8 teaspoon.
  5. Wrap up tightly and place in ceramic dish. Bake approximately 45 minutes or until very soft to the touch and a spreadable consistency. Cooking time will vary depending on the freshness, size, and water content of the garlic.
  6. To make a spread, simply mash garlic and place in serving dish.

Variations:

  1. Break cloves apart, drizzle with oil, season with salt and pepper and roast in foil 20-30 minutes.
  2. Peel garlic cloves, drizzle with oil, season with salt and pepper and roast in foil 20 minutes.
  3. Use these four toppings on a packed bruschetta board or just serve in separate bowls with prepared toasted bread. I recommend enjoying bruschetta with a glass of red wine and plenty of friends.

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