With the arrival of summer, the desire to eat meat decreases markedly, and interest in juicy fresh vegetables on the contrary, it increases. Resourceful Italians got out of the situation with honor by inventing great option snack - bruschetta. In the photo of every tourist returning from Rome or Milan, these long sandwiches flaunt. This appetizer is a thin slice of toasted, aerated bread lined with vegetables, cheese and herbs. The bruschetta recipe has taken root not only in Italy, our hostesses have long figured out how to cook bruschetta at home.

Recipe for real Italian bruschetta with tomatoes

Ideal for preparing the meals you will need. If not, you can make Italian bruschetta using any white bread. To get the classic tomato bruschetta, you will need:

• 1 loaf of white bread;
• 3 juicy ripe tomatoes;
• a bunch of basil;
• 2 cloves of garlic;
• 4 large spoons of olive oil;
• salt, spices (to taste).

Scheme step by step cooking dishes:

1. Slice the bread obliquely, the longer the slices are, the better the Italian bruschetta will come out.
2. Lubricate them olive oil... This will give the crust an extra crispness. Fry them in a grill pan, if there is none, that's okay. You can use a toaster, a regular skillet, even an open fire.
3. Rub a hot slice of bread with garlic on both sides.
4. Chop the tomatoes and basil, mix in a bowl and season with the remaining olive oil, salt and season.
5. Gently spread the filling over a slice of bread.
6. Serve immediately.

This recipe is one of the whales that power these sandwiches. Bruschetta with tomatoes has the unrivaled spirit of Italy. You will not resist the temptation to eat a couple, smelling the scent of fresh tomatoes, green basil and olive oil.

Bruschetta with cheese

Often you want to have a snack at lunchtime. So that the matter does not end, as always, with sausage sandwiches, learn how to cook bruschetta with cheese. This dish is best prepared and consumed before dinner as it increases appetite. To make bruschetta with cheese, you need:

• 5 slices white bread;
• 150 g soft cheese;
• a couple of cloves of garlic;
• 2 juicy fresh tomatoes;
• 2 large spoons of softened butter;
• salt, spices (to taste);
• a bunch of any greenery.

Instructions for preparing a delicious dish:

1. Combine butter with chopped or crushed garlic.
2. Brush diagonally sliced ​​bread with garlic butter.
3. Place slices of soft cheese on top of a greased slice of bread. Put all this on a baking sheet and send it to the oven 180 degrees. Wait for the cheese to melt and the bread turns golden.
4. Take out the baking sheet, put the tomatoes cut into rings on the melted cheese. On them - greenery. Harvesting with tomatoes, cheese and butter with garlic already looks delicious, but that's not all.
5. Send the bread slices with cheese, tomatoes and herbs to the oven for another minute.
6. Serve hot.

Cheese, melting, envelops toasted bread, and the combination of greens with tomatoes is a classic of Italian cuisine.

Bruschetta with salmon

Such a fish appetizer is suitable if you come across big company... Each hostess considers it a matter of honor to feed each of the guests. For this purpose, you can handle it if bruschetta with salmon appears on your table. At the same time, salmon can be absolutely any. If you like smoked, add it, if you prefer slightly salted - it also works great. Ingredients for the snack:

• 1 baguette;
• 150 g salmon;
• 4 large spoons of Ricotta cheese;
• capers (to taste);
• a small bunch of dill;
• 3 tbsp. l. olive oil.

Cooking recipe:

1. Slice the baguette diagonally, place on a baking sheet, drizzle with olive oil. Send the baking sheet to the oven. Fry the slices at 180 degrees until the bread is browned.
2. Cut the fish into strips, wash the dill, dry and chop. Set aside a few branches to garnish the finished salmon bruschetta with herbs at the end.
3. Combine with dill and apply the mixture to the cooled baguette.
4. Then place strips of salmon on top of each slice.
5. At the end, add some more cheese, distribute the capers and garnish with dill.

Bruschetta with tuna

This recipe is suitable if you are allergic to red fish and tasty dish I really want to try. These "sandwiches" with tuna, besides having excellent taste, will also bring you a lot of benefits. Tuna meat is rich in fatty acids that have a beneficial effect on the human body. To prepare this snack yourself at home, you need:

• 1 baguette;
• 150 g ;
• 2 large ripe tomatoes;
• a can of canned tuna;
• spices (to taste);
• black pepper.

Instructions for step-by-step cooking:

1. Cut the bread into slices, anoint with pesto sauce, send to the oven or grill for a few minutes until golden brown.
2. Take out a baking sheet with bread, put chopped tomatoes, tuna on them, sprinkle with black pepper.
3. Send to the grill pan and oven for a minute. After taking out, decorate with herbs.

Tuna bruschetta ready to eat.

Today you have mastered great ways to feed your family tasty and original. Bruschetta with tomatoes - will refresh in the summer heat, bruschetta with cheese - will delight delicate taste, and with fish - it will be able to give a feeling of pleasant satiety. Multicolored vegetables, olive oil, fish, herbs - definitely, Italians know a lot about cooking.

Video: Chef's Tomato Bruschetta Recipe

step by step recipe with photo

One of the most popular appetizers is considered to be sandwiches or bruschetta, croutons. The "filling" for an appetizer can be very different - mushroom, vegetable, cheese, egg. But the appetizer with fish is less common and very in vain - for example, bruschetta with tuna turns out to be incredibly tasty, especially if you add the right "neighbors" to the main product. For the preparation of such bruschetta, it is advisable to use fish canned in oil, whole or in pieces.

Ingredients

• 3-4 slices of bread
• 1 chicken egg
• 1/2 tomato
• 3-4 tsp mayonnaise
• 3-4 sprigs of fresh herbs
• 3-4 pinches of ground black pepper
• 120 g canned tuna in oil

Preparation

1. Prepare necessary products for preparing snacks - there are few of them, and the appetizer itself can be prepared in literally 10 minutes. A chicken egg can be boiled hard-boiled in salted water in advance, then cooled.

2. Bread for bruschetta can be wheat, rye, whole grain or bran. To make the appetizer "more interesting", you can dry the bread in the oven or fry in a dry frying pan - on both sides for a minute over low heat.

3. Transfer hot slices of bread to a plate or board, let cool.

4. Lightly grease each piece of bread with mayonnaise of any fat content. Will fit and home product, as well as any other sauce based on mayonnaise, sour cream.

5. From a jar with canned tuna take out small pieces and place them gently on the bread. The fish can take up half of each piece.

6. Wash the tomato and cut into slices, put on a slice of bread, you can lightly salt.

Bruschetta is a traditional Italian appetizer, which is specially dried slices of bread with various fillings... In fact, the dish is a sandwich prepared according to a special recipe. The main difference between bruschetta and the croutons familiar to everyone is that the bread slices are dried so that, while remaining soft on the inside, they are covered with a light crispy crust on the outside. Today the appetizer is so popular that it can be found in any restaurant or cafe. Many housewives prepare the dish at home, because this process is very simple.

Today you will get acquainted with one of the most beloved types of snacks in Italy - tuna bruschetta. The simply fantastic taste of this dish has long won the love of all connoisseurs of simple and tasty food.

Perfect bread

The main feature of bruschetta is its main ingredient. For cooking italian appetizer regular bread or loaf will not work. Only croutons can be created from these products. The ideal bread for bruschetta is the Italian ciabatta. You can buy such pastries in any large supermarket. Ciabatta has a delicate and light texture, which makes bruschetta exactly what it should be: crispy on the outside and soft on the inside. If you failed to buy Italian bread, but you want to enjoy an Italian snack, do not rush to get upset. Ciabatta can be replaced with the so-called French baguette or do it yourself.

Tuna Tomato Bruschetta Recipe

It has long been known that seafood in Italy is one of the most beloved ingredients. Therefore, it is not at all surprising that tuna bruschetta - classic appetizer, which is served as an "aperitif" before main courses, in almost every home. Vegetables are another favorite food of Italians. This is especially true for tomatoes. Tomatoes in Italy are eaten in any form: fresh, dried, canned in own juice, baked and stewed. Bruschetta recipe (with photo) with tuna and tomatoes will make you feel like a real lady creating delicious delicacy for your family.

Foods that you need to prepare a snack

• 12 slices of ciabatta or baguette (about 1.5 centimeters thick).
• One can of quality canned tuna.
• Three ripe but firm tomatoes (medium size).
• 100 milliliters of olive oil.
• One large red onion.
• Two cloves of garlic.
• A small bunch of fresh basil.
• Ground black pepper, salt.

Making an Italian snack

Brush the bread slices with olive oil using a cooking brush. You should have enough 70 milliliters of the product. Place the bruschetta base on a baking sheet and place in an oven preheated to 180 degrees. Cook for 10 minutes. This time is quite enough for the bread to be covered with a light golden crust. Remove the hot croutons from the oven and cool slightly. Brush the still warm pieces of bread with garlic. Leave the main ingredient to cool completely, while cooking the filling.

Free the tuna from the liquid that is in the jar. Chop the ingredient finely, then place it in a deep bowl. Rinse the tomatoes and halve them. Remove the stalk attachment points and the liquid seed part. Chop the pulp into small cubes. Peel the red onion, rinse and cut into small pieces. Add prepared vegetables to a container with tuna. Season the filling with the remaining olive oil and season with salt and pepper to taste. Mix all components thoroughly.

Put the finished filling on the cooled croutons in a generous layer (about the same thickness as the bread itself). Garnish the canned tuna bruschetta with fresh basil leaves. Serve the appetizer right after cooking.

Bruschetta with egg and canned tuna

Another type of snack that is very popular not only in Italy, but throughout Europe. For its preparation, products typical for this sunny country are also used. The tuna and egg bruschetta recipe recommends using cherry tomatoes and real Italian hard cheese. Only in this case it will be possible to create an appetizer as close as possible to the original.

Ingredients for tuna, egg, cheese and cherry bruschetta:

• several tablespoons of natural yogurt (the amount can be varied at your discretion);
• one can of canned tuna;
• two boiled chicken eggs(can be replaced with quail, increasing their number several times);
• 7-10 cherry tomatoes (depending on the number of bread slices);
• three tablespoons of italian hard cheese chopped with a medium grater (azyago, burata or bitto is ideal);
• one ciabatta (can be replaced with a baguette);
• ground black pepper, salt;
• basil;
• a few cloves of garlic;
• olive oil (for greasing croutons).

Creating a gourmet Italian snack

Cut the bread into slices about 1 centimeter thick. Place the pieces on a baking sheet. Drizzle a little olive oil over each slice. Place the baking sheet in a hot oven for 5-7 minutes. The optimum temperature at which the bread will be crispy on the outside, but soft and tender on the inside, is 180 degrees. Cool the prepared croutons slightly, then rub with garlic. Leave the ingredient on while the filling is being made.

First, put the tuna out of the can (no juice). Mash it with a fork until it becomes mushy. Peel and rinse the eggs to keep out tiny shell particles in the snack. The product should also be mashed with a fork, turning it into a puree. Combine the egg and tuna gruel in a convenient container. Season the mass with unsweetened yogurt, add salt and pepper, focusing on your taste. Stir the bruschetta filling well.

For each piece of toasted bread, place about one tablespoon of fish and egg mass. Rinse the cherry tomatoes and cut into halves, removing the inedible core. Place two tomato slices on each tuna and egg crouton. Sprinkle generously with grated cheese and garnish with basil sprigs.

Serve the tuna and egg bruschetta immediately after cooking.

Spicy appetizer with canned fish

This method of cooking bruschetta is somewhat different from traditional recipes... In order for the appetizer to turn out to be spicy enough, it should be kept in the oven for a longer time. And the products required to create a dish seem completely unexpected. However, bruschetta comes out very spicy, crispy and enchantingly delicious.

Components for preparing snacks:

• six slices of bread (about 2 centimeters thick);
• 60 milliliters of heavy cream;
• 200 grams of good quality canned tuna;
• 50 grams of capers;
• 100 grams of ricotta cheese;
• 30 milliliters of olive oil;
• some fresh basil;
• a few pinches of ground black pepper;
• two teaspoons of Dijon mustard.

A detailed guide to making a snack

Place the bread slices on a baking sheet and drizzle with olive oil. Bake the main ingredient in an oven preheated to 180 degrees for 20 minutes. Cool the browned slices to room temperature.

Prepare spicy filling... Combine cheese, cream and Dijon mustard in a deep bowl. Stir. Remove the tuna from the jar and mash with a fork, then add the filling to the rest of the ingredients. Finely chop the clean greens. Put the capers and prepared basil in the same bowl. Season the mixture with ground black pepper and stir.

Spread the prepared filling over the cooled croutons. Decorate with basil leaves and serve.

An Italian appetizer is on your table! Make bruschetta with tomatoes, cheese, aromatic herbs!

Bruschetta is very simple and very delicious snack, "Born" in sunny Italy several centuries ago. Previously, this unpretentious dish was prepared exclusively in peasant kitchens. Today bruschetta belongs to the "high" dishes and is very popular even among the powerful.

• Baton - ½ piece
• Tomatoes - 3-4 pieces
• Fresh basil - 2-3 leaves
• Garlic - 1-2 teeth
• Onion feathers to taste
• Salt, pepper - to taste
• Vegetable oil - to taste

We prepare products.

We take a loaf and cut it into portioned pieces about 1-1.5 centimeters thick. Heat a frying pan over medium heat and fry the bread slices on both sides.

Rub hot crisps with garlic on both sides, sprinkle with vegetable oil.

Bread should only be fried in a dry skillet. Bruschetta will be tastier and more tender if sprinkled with olive oil on the bread.

To prepare the filling, finely-finely chop the tomatoes, mix them with chopped basil leaves and onion feathers, then salt and pepper, add garlic or chili pepper if necessary.

We spread the filling on hot crispbread, decorate as we wish. As a result, we get luxurious hot sandwiches that can be served both at a buffet table and for breakfast.

Recipe 2, simple: bruschetta with cheese and olives

• soft cheese with aromatic pepper - 125 g
• balsamic vinegar - 2 tbsp l.
• large pitted olives - 12 pcs.
• Red Bell pepper- 2 pcs.
• pieces of fluffy white bread - 4 pcs.
• sugar - 1 tbsp. l.
• vegetable oil - 4 tbsp. l.
• salt pepper

Wash peppers, dry, sprinkle with 1 tbsp. l. vegetable oil. Wrap each pepper in foil, place on a baking sheet and put in an oven preheated to 200 ° C for 20 minutes. Transfer the peppers to a bowl, cover tightly with plastic wrap and let cool. Do not turn off the oven.

Remove the skin from the cooled peppers. Cut each pepper in half and core. Cut the pulp into thin strips.

In a bowl, mix the vinegar with sugar, salt, black pepper and 1 tbsp. l. oils. Add the resulting mixture to the strips of sweet pepper, mix.

Cut olives into circles, cheese into 1 cm cubes.

Heat the remaining oil in a skillet. Fry the bread for 2 minutes. from each side.

Place the slices of bread on a baking sheet, spread the strips of pepper, olives and cheese on them. Place in the oven for 10 minutes, then serve immediately.

Recipe 3: bruschetta with salmon and egg salad

• French loaf - 1 piece
• salted salmon - 150 gr
• mayonnaise - 2 tablespoons
• lemon juice - 5 ml
• chicken eggs - 3 pcs.
• honey mustard - 1 tsp
• green onions - 70 gr
• olive oil - 10 ml
• salt - 1 pinch

Recipe 4: bruschetta with tomatoes and basil (with photo)

• Garlic (clove) 2 pcs.
• Bread 1 pc.
• Olive oil 100 g
• Tomato 1 pc.
• Basil 1 pc.
• Salt, pepper (to taste)

Of these popular breads, a French baguette or ciabatta is a good choice. First you need to cut along, and then across.

Put the pieces of bread on hot skillet for grilling with unrefined extra virgin olive oil, fry until crisp on both sides.

Rub the warm croutons liberally with garlic and drizzle with oil (dip in oil).

Cut the tomatoes into circles or cubes and place them on the bread, you can also add basil or other herbs, salt and pepper.

Recipe 5: bruschetta with avocado and cherry tomatoes

• Olive oil 1 tbsp
• Garlic 1 clove
• Avocado 1 pc
• Cherry 5 pcs
• Baguette 4 pcs
• Salt to taste
• Ground black pepper to taste
• Parsley (greens) 1 tbsp

Cut the baguette into slices.

Cut the avocado into cubes. Cherry into 4 parts.

Dry the pieces of baguette in the oven or in a dry skillet.

Add olive oil, finely chopped garlic and parsley to avocado and tomatoes. Season with salt and pepper to taste. To lay out vegetable mix on a baguette.

Recipe 6: bruschetta with salmon and beetroot cream

• Salmon (Lightly salted) - 200 g
• Beetroot (Not large) - 1 piece
• Garlic - 1 tooth
• Curd cheese - 100 g
• Soy sauce (TM Kikkomаn) - 1 tbsp. l.
• Baton - 1 piece
• Vegetable oil (For frying loaf slices) - 1 tbsp. l.

Cut the loaf into slices. You can use a cookie cutter and cut the loaf into small heart-shaped slices.

Fry the loaf slices on vegetable oil(1 tbsp. Spoon) in a frying pan until light golden brown.

Boil the beets.

Add boiled beets cut into slices into a bowl, add garlic passed through a garlic press.

Purée boiled beets with garlic, add 1 tbsp. spoon of soy sauce TM Kikkomаn.

Add to the beet puree cottage cheese(100 g).

Stir the mixture well. We've got such a beautiful bright beetroot cream.

Cut the salmon into slices, put on the fried loaf slices in the form of small roses, put the beetroot cream, garnish with parsley sprigs.

Recipe 7: bruschetta with mozzarella and aromatic herbs

• Bread 4 pieces
• Tomato 1 pc.
• Basil branch
• Cilantro branch
• Green olives 3 pcs.
• Mozzarella cheese 50 gr.
• Olive oil 1 tablespoon
• Salt to taste
• Black pepper to taste

Dry the ciabatta croutons.

Peel the tomato from seeds. Cut into small cubes.

Chop the basil.

Chop the cilantro.

Add chopped olives.

Add the mozzarella salad. Season with olive oil and spices. Mix. Place the filling on top of the bread.

Bon Appetit!

Recipe 8: bruschetta with tuna and red onions

• French baguette - ½ piece
• tomato - 1 pc
• canned tuna - 1 can
• parsley
• olives - 10 pcs
• red onion - ½ piece
• lemon juice - 2 tablespoons
• garlic
• Gouda cheese - 50 gr
• salt, black pepper
• olive oil

In order to prepare such an appetizer for 4 people, you need to take half of the freshest baguette or loaf (white or gray - no difference) and cut it in half twice - first along and then across. Then sprinkle the pieces with olive oil, salt to taste and fry in the oven or on the grill until a pleasant golden crust.

Wash the tomato, remove the stalk and hard core. Scald with boiling water and gently peel off. Cut into small cubes and place in a bowl. Peel and crush the clove in a special device. Add garlic to tomatoes. Salt and pepper everything, sprinkle with olive oil, mix.

Peel and cut the red onion into thin half rings. Drizzle with freshly squeezed lemon juice... Leave for a quarter of an hour. Grate the cheese with fine holes.

Wash parsley sprigs, dry, disassemble by leaves (stems are not used). Chop finely and finely with a sharp knife. Cut the olives into slices.

We begin to collect bruschetta. On the still hot toasted pieces, carefully place canned tuna for salads. Then put the tomatoes with garlic. Further - the rings of red onions. Sprinkle bruschetta with grated cheese and put it in a hot oven for about 1.5 minutes - so that only the cheese "drips".

Put the olive rings on the hot bruschetta and sprinkle everything with chopped parsley. Ready!

Recipe 9, step by step: bruschetta with roast beef

• Baguette - 4 pieces
• Beef - 4 slice
• Soy sauce - 1 tbsp l.
• Quail egg - 4 pieces
• Olive oil - 1 tbsp. l.

Cut the beef into thin slices.

Fill soy sauce and let stand for about 20 minutes.

While the meat is marinating, cut the baguette. The pieces should be even, so that later, when you put a raw egg, the yolk did not roll.

Dry in the oven or in a frying pan.

Fry the meat with the addition of oil for 1 minute on each side.

Place the slices of meat on the pieces of baguette.

Break each quail egg.

And carefully put in an oven preheated to 190 degrees for 15 minutes. The eggs should set, but the yolk should be watery.

Recipe 10: bruschetta with bell pepper

• bulgarian pepper - 1 pc.
• canned tuna - 1 can (150 g)
• mayonnaise - 2 tablespoons
• arugula - a small bunch
• bread (baguette, ciabatta, or other white)
• ground black pepper
• clove of garlic

Peel and cut the pepper in half. Bake in oven at 200 C until soft (about 20 minutes)

In order to prepare such an appetizer for 4 people, you need to take half of the freshest baguette or loaf (white or gray - no difference) and cut it in half twice - first along and then across. Then sprinkle the pieces with olive oil, salt to taste and fry in the oven or on the grill until a pleasant golden crust.

Wash the tomato, remove the stalk and hard core. Scald with boiling water and gently peel off. Cut into small cubes and place in a bowl. Peel and crush the clove in a special device. Add garlic to tomatoes. Salt and pepper everything, sprinkle with olive oil, mix.

Peel and cut the red onion into thin half rings. Drizzle with freshly squeezed lemon juice. Leave for a quarter of an hour. Grate the cheese with fine holes.

Wash parsley sprigs, dry, disassemble by leaves (stems are not used). Chop finely and finely with a sharp knife. Cut the olives into slices.

We begin to collect bruschetta from Piedmont. On the still hot toasted pieces, carefully place canned tuna for salads. Then put the tomatoes with garlic. Further - the rings of red onions. Sprinkle the bruschetta with grated cheese and put it in the hot oven for about 1.5 minutes - so that only the cheese "drips".