Great recipes from Chef Mark Anthony:
One of the most practical ways to make bruschetta is to broil the bread with a light coating of olive oil and no other toppings. Any bread will work, but is most often done with a french baguette. You can also grill the bread in a pan if you like. The reason you want to do a grilling with oil and no toppings, is that water and oil don’t mix, so when you do a quick searing of the oil on the bread, it will resist moisture and the juices from the toppings won’t penetrate into the bread.
The last thing you want is soggy bread that is falling apart. I would recommend also keeping a well drained topping, we don’t want to squeeze every flavor out of the tomatoes and toppings, but we do want to keep it on the drier side.
Toppings can consist of virtually anything, don’t let your mind be limited to traditions and tomatoes. Try vegetables of every kind, just make sure that they are a softened vegetable and not a crunchy type. You can also do a great number of fruits, but make sure not to over cook them into a watery state that will make the bread soggy.
Adding some vegan cheese to the top and browning is a nice compliment to many bruschetta.
Flavors can run in many directions; salty and savory are great, but try some tart and sweet, even an element of bitter can really round out an amazing flavor.
Simple Bruschetta Topping
Ingredients:
4 Roma Tomatoes, diced
1/4 red onion,thinly diced
1 clove garlic, finely minced
Splash olive oil
Pinch Salt
Pinch Red Pepper,
Pinch Basil
Pinch Oregano
Avocado Mango Bruschetta
Ingredients:
2 Tbsp olive oil
1 avocado, ripe but firm
(peeled pitted, and diced)
1 cup fresh mango, diced
1/4 cup red bell pepper, diced
2 Tbsp fresh basil, chopped
1 Tbsp lime juice
salt & pepper to taste
Mushroom Bruschetta
Ingredients:
3 Tbsp olive oil
3 cloves garlic
1 lb. mixed mushrooms, chopped & sauteed
1/4 cup fresh parsley, chopped
1 Tbsp thyme
Salt & pepper.