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10 Delicious Bruschetta Recipes Bruschetta are of Italian origin, are delicious and can be part of any diet and that of vegans. If you are craving to try some, here are ten delicious recipes. Bruchetta with mushrooms and cheese Ingredients - 6 mushrooms, small - 1 small tomato - some olive oil - salt and freshly ground black pepper - baguette - dried thyme - low-fat cheese - garlic (3-4 cloves finely chopped) Preparation First, prepare the dressings: oil, salt, pepper, thyme and chopped garlic. Cut the baguette into 12 thin slices. Brush the bread slices with the dressing obtained. Over these add cheese (about 20-30 grams of low-fat cheese). Wash the vegetables, cut into small pieces. Mix vegetables and place them over the bread slices. Preheat the oven and plate the bruschetta inside for about 30 minutes. Serve cold. Bruschetta with anchovies and tomatoes Ingredients - 6 slices of bread - 4 pieces of anchovy - 3 tomatoes - 3 cloves of garlic - 3 basil leaves - 6 leaves of green onions - one tablespoon lime juice - 3 tablespoons extra virgin olive oil - salt - pepper Preparation Wash tomatoes and green onions, then cut finely, place in a bowl and season with salt and pepper. Wash basil leaves, finely chop and add the tomatoes and lime juice. Cut small pieces of anchovies and mix them in. Place the slices of loaf on a tray in a hot oven for 5-7 minutes. When removed, rub with garlic and drizzle with extra virgin olive oil. Arrange the tomato and anchovy mix over the bread. Bruschetta with tuna, tomatoes and olives Ingredients - 1 tin of tuna - Tomatoes cut in cubes - 2 tablespoons green olives, with no pips and sliced - 1 tablespoon extra virgin olive oil - salt, optional - 1 clove of garlic to rub the toast (optional) - oregano Preparation Cut the bread into slices and place in the oven. Remove the tuna, drain well and place in a bowl, adding the remaining ingredients. On a platter, arrange the bread slices, previously rubbed with a clove of garlic, then put 1 teaspoon of tuna mixed with tomatoes and olives. Garnish with oregano. Bruschetta with mushrooms and garlic Ingredients - bread slices - 4 tablespoons olive oil - 300 g mushrooms - 1-2 cloves of garlic - 1 tablespoon chopped basil leaves - sea salt - freshly ground pepper - 1 tablespoon lemon juice Preparation Wash and dry the mushrooms, cut into slices, sprinkle with lemon juice and place in a frying pan with 3 tablespoons of oil for 4-5 minutes. Season with salt and pepper and add the basil. Toast the bread and rub it with a garlic clove on both sides while they are still warm and drizzle olive oil. Divide mushrooms evenly on bread and serve hot. Bruschetta with chorizo prosciutto crudo and mozzarella Ingredients - slices of bread - a garlic clove - tomato sauce - mozzarella - chorizo - prosciutto crudo - basil - extra virgin olive oil - pepper and salt Preparation First, toast the bread slices, rub them with a garlic clove and then drizzle a few drops of olive oil. Brush bread with tomato sauce, over which sprinkle some basil leaves, finely chopped. Add mozzarella cut very thin. Add the Chorizo or prosciutto crudo and place the bruschetta in the oven for 2-3 minutes until mozzarella melts. Bruschetta with salmon and cream cheese Ingredients - 8-10 slices of baguette bread - 200 g smoked salmon - 150 g cream cheese - 2-3 tablespoons sour cream (or fat yogurt) - salt, white pepper - olive oil - dill Preparation Cut the bread into slices 1 cm thick oblique, drizzle with olive oil on both sides, place on a tray and bake to make crisp. Prepare the cream cheese. In a bowl mix cream cheese, sour cream, some chopped fresh dill, salt and white pepper. Add the cheese mixture on the crispy slices of bread. Cut the smoked salmon into strips and place the over the cheese. Serve. Bruschetta with pastrami and avocado cream Ingredients - 8-10 slices of baguette bread - 8-10 slices of beef jerky (pastrami) - 1 avocado - 2 tablespoons mayonnaise - coriander - salt, white pepper - lime juice - olive oil Preparation Cut the bread into slices 1 cm thick oblique, drizzle with olive oil on both sides, place on a tray and bake to make crisp. Prepare avocado cream. Cut avocado in half, remove the flesh from the shell, immediately sprinkle with lemon not to get black. Place the avocado in a mixer, adding 2-3 tablespoons oil, mayonnaise, salt, white pepper and coriander. The result is a creamy foam. Rub the bread with a garlic clove, place one slice of pastrami folded and topped it with a spoon of avocado cream. Garnish and serve. Bruschetta with tomatoes and peppers Ingredients - 1 baguette - 4 tomatoes - 1 yellow bell pepper - 1 red pepper - 4-5 garlic cloves - 6 tablespoons olive oil - 1 handful of fresh dill - pepper, salt Preparation Cut the baguette into slices and bake in the oven until browned. When the slices of bread are ready, rub them on one side with garlic and drizzle with some olive oil. Peel tomatoes then cut into cubes. Do the same with peppers. Mix the veggies, add olive oil, pepper and salt to taste. Chop the dill finely and mix with vegetables. Place the mixture on the slices of bread. Serve hot as an appetizer or for breakfast. Vegetable Bruschetta Ingredients - A baguette - 50 g butter - 4 red bell peppers - 2 peppers - 2 tomatoes - 2 red onions - salt - olives with no pips - thyme - olive oil - rosemary - black pepper - garlic - 1 tablespoon honey Preparation Cut the baguette into slices, brush with butter, sprinkle garlic on top and put in a hot oven. Cut the peppers and the bell pepper and stir fry. Cut the onions, tomatoes and mix with the peppers and olives. Season with salt, pepper, paprika, thyme and rosemary and place in the oven. Add garlic and for a particular taste add a teaspoon of honey. Once you have toasted the baguette slices, add the veggies on top, drizzle with sauce from the pan and garnish with rosemary. Serve warm. Bruschetta with olives, basil and parsley Ingredients - 1 ciabatta with tomatoes and olives - 2 cloves of garlic - 1 tomato - Olive oil - oregano - basil - salt and pepper Preparation Slice the bread and drizzle with olive oil. Place in hot oven at 150 degrees. Cut the tomatoes, olives and mix in a bowl mix the oregano, basil, salt and pepper to taste. Once the bread is cooked, remove from oven and rub with garlic. Place on each slice of bread the veggie mixture and serve as such.
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Sastojci - 4 limuna - 2 svežnja peršuna - 8 čena belog luka - po 2 veće crvene i žute paprike - 2 manje tikvice - so - biber - 4 pileća bataka sa zabatkom - 2 kašike maslinovog ulja Rimske njoke - 500 ml mleka - 6 kašika margarina - so, muskantni oraščić - 120 grama pšeničnog griza - 2 žumanceta - 2 kašike parmezana Način pripreme Limun i peršun oprati i sitno naseckati. Beli luk takođe. Povrće oprati i oljuštiti. Papriku iseći na razance širine 2 cm, a tikvice na deblje ploške. Pećnicu zagrejati na 200 stepeni. Limun tanko oljuštiti, a koru sitno naseckati. Po polovinu belog luka i peršuna pomešati s limunovom korom i začiniti. Batake oprati, osušiti i lagano prstima odvojiti kožu na gornjem delu zabatka, tako da se na svakom komadu dobije džep. Mešavinu s limunom utisnuti u džepove. Ostatak se može pomešati s rezancima paprike i ploškama tikvice. Veliku plitku posudu za pečenje premazati kašikom maslinovog ulja. U nju staviti povrće, posoliti ga i pobiberiti. Naseći 2 limuna na kriške i staviti na sredinu. Piletinu sa svih strana dobro natrljati solju i biberom i staviti je na pleh u kojem je povrće (mesto s nadevom neka bude okrenuto prema gore). Dodati preostali beli luk. Preostalim maslinovim uljem ravnomerno preliti povrće i piletinu. Pile peći na donjoj rešetki oko 40-50 minuta. Prelivati ga tokom pečenja. U međuvremenu za rimske njoke zakuvati mleko i 2 kašike margarina u loncu. Začiniti solju i muskantnim oraščićem. Namastiti lim za pečenje. Griz dodati mleku i mešati. Ostaviti 5-6 minuta da se zgusne pa ga ostaviti da se ohladi. U smesu potom umešati žumance pa razliti po plehu. Rastopiti 2 kašike maslaca i premazati masu. Posuti parmezanom i ostaviti da se hladi. Iseći zatim zanimljive oblike pomoću modlica. Na preostalom maslacu ispržiti njoke od griza. Vreme pripreme: 120 minuta