How To Make Italian Bruschetta (4 Vegetarian Ways) | SPECIAL GUEST

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber and nutrients.

ripe tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: roma tomatoes

Roma tomatoes are often more affordable and still flavorful.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: regular olive oil

Regular olive oil is less expensive and works well for drizzling.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

White vinegar is more budget-friendly and can add acidity.

Cut ciabatta bread into slices about 2 centimeters thick.

Toast the bread to make it crunchy on the outside and soft inside using a pan, grill, or oven at 390°F for about 10 minutes.

Chop up San Marzano and date tomatoes and place them in a mixing bowl.

Add salt to the tomatoes, then add dried oregano and extra virgin olive oil.

Rip fresh basil leaves by hand and add them to the tomato mixture, then mix everything together and taste for flavor.

While the bread is still hot, rub a clove of garlic onto the toasted bread.

Drizzle extra olive oil on the bread and top it with the tomato mixture to complete the first bruschetta.

For the second bruschetta, prepare hummus and salted mushrooms.

Clean the mushrooms by cutting the edges and removing dirt with a wet paper towel, then slice them.

Fry a garlic clove in olive oil, then add the sliced mushrooms and a splash of balsamic vinegar.

Add fresh thyme, black pepper, and salt to the mushrooms, cooking on medium to high heat until moisture evaporates and mushrooms are toasted.

Remove the garlic clove after cooking, then add the mushrooms to the bruschetta.

For the third bruschetta, use ricotta cheese and salted spinach.

Fry an onion in oil, then add the salted spinach and cook until it wilts, adding a splash of water if necessary and covering to cook for less than 5 minutes.

Remove the lid, mix, and bring to high heat to evaporate excess water, then add chili flakes to taste.

Assemble the bruschetta with the cooked spinach and ricotta cheese.

For the fourth bruschetta, make arugula pesto by blending 100 grams of arugula, 30 grams of walnuts, a garlic clove, and 90 grams of olive oil, adding salt to taste.

Optionally, add two tablespoons of parmesan cheese (note that it's not vegetarian friendly).

Spread the arugula pesto onto the toasted bread, adding pieces of walnuts and extra arugula leaves on top.

Cooking Techniques

Equipment Needed

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