Bruschetta recipe


You can experiment with different toppings, but here are a couple of my favourites and each one makes enough for 4 small bruschettas. Taleggio is a semi-soft Italian cheese that melts beautifully but if you don’t have any, use any other cheese that melts well, such as Gruyère. Blue cheese is good too.

  • Yield: 4 Servings


  • 4 slices of good sourdough or other firm wholemeal bread
  • 1 garlic clove, halved lengthways
  • olive oil
Mushroom and Taleggio Topping
  • 1 tbsp olive oil
  • 10 g butter
  • 400 g portobellini or button mushrooms, sliced
  • 1 garlic clove, chopped
  • a few sprigs of thyme
  • 4 slices of taleggio cheese
  • salt and black pepper
Broad Bean, Ham and Ricotta Topping
  • 200 g broad beans (fresh or frozen)
  • 1 tbsp olive oil, plus more for drizzling
  • 2 slices of Parma ham, pulled into small pieces
  • 4 tbsp fresh ricotta
  • a squeeze of lemon juice
  • a few torn basil leaves
  • salt and black pepper
How to Make It
  1. Toast the slices of bread. Rub one side of each slice with the cut garlic, then drizzle with a little olive oil.
  2. To make the mushroom topping, preheat the grill to its highest setting. Put the olive oil and butter in a frying pan. When the butter starts to foam, add the mushrooms, garlic and thyme and season with salt and black pepper. Cook over a high heat, stirring regularly, until the mushrooms have cooked through and browned.
  3. Divide the mushrooms between the slices of bread and put the cheese on top. Put the bruschetta under the grill until the cheese has melted and is bubbling.
  4. To make the broad bean, ham and ricotta topping, bring a saucepan of water to the boil and add the broad beans. Cook them for 4 minutes, then drain. Slip the greyish skin off each bean and discard.
  5. Heat a tablespoon of oil in a frying pan. Add the ham and fry it briefly until brown, then add the broad beans and season with salt and black pepper.
  6. Spread a tablespoon of ricotta over each slice of toast. Divide the broad bean and ham mix between the bruschetta. Finish with a squeeze of lemon juice and a drizzle of olive oil, then sprinkle with basil leaves before serving.

Leave A Reply

%d bloggers like this: