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June 2, 2014 / mintcustard

Bruschetta 3 ways.

Bruschetta on a sunny evening.

Bruschetta on a sunny evening.

The sun finally came out so this weekend we were able to get the garden tidier, the furniature could come out onto the patio and time for a drink in the sunshine.

You might be forgiven for thinking that all I do is imbibe but the first drink on the patio was in fact a coffee. Granted we had a glass or two of Pinot Grigio on Sunday evening, but that was purely to wash down the bruschetta we had as a starter. Honest!

I fell in love with bruschetta on a holiday to the Italian island of Ischia. Capri’s bigger sister she sits in the bay of Naples, bathed in beautiful sunshine, lapped by crystal clear waters and steadfastly ignored by the British!

The bruschetta we ate there were toasted over wood fires and topped by tomatoes freshly plucked from the vine. Mine are the best approximation I can make. The tomatoes need to be kept as far away from the fridge as possible, the peppers are best if warm from roasting and you can cheat by using really good preserved ingredients for one of the tppings. I used jarred artichokes as I love them but mushrooms or seafood would work just as well.

Make the toppings first!

Ingredients makes 8 bruchetta in total

1 large ciabatta, sliced into 3/4 inch slices

olive oil

clove of garlic

A variety of tomatoes.

A variety of tomatoes.

Tomato topping

6 to 8 medium tomatoes chopped, room temp and various colours if possible

1 clove of garlic

1/2 a fresh lemon

olive oil

sea salt

fresh torn basil leaves

Chopped tomatoes sucking up all the oil and lemon.

Chopped tomatoes sucking up all the oil and lemon.

  • Combine the ingredients in a non matalic bowl. Add a little of the lemon juice. season with salt and pepper to taste. Add more lemon if you like.
  • leave the flavours too combine

Pepper topping

two peppers

slug of olive oil

dash of balsamic vinegar

salt and pepper

Roasted peppers.

Roasted peppers.

  • Grill the peppers over a bbq or over a gas flame until blackened on all sides.
  • Place the peppers in a bowl and cover with cling film, leave to steam.
  • After 30 minutes the peppers will be cool enugh to handle.
  • Peel off the skin, deseed, remove the stalk and slice thinly.
  • Add the oil, balsamic and season to taste. Again leave to macerate.

Artichoke topping

1 jar artichoke hearts in oil and vinegar.

  • open jar, drain, place artichoke hearts on bread.

Assembly of the bruschetta.

Bread oiled and grilling nicely.

Bread oiled and grilling nicely.

  • Put the wine or Peroni in the fridge.
  • light the BBQ or place griddle pan on the heat.
  • Take the slices of ciabatta, drizzle with oil.
  • Place on the BBQ or the pan and cook until the edges take on a light char.
  • Turn over so both sides of bread are cooked.
  • Rub the grilled bread with a cut clove or garlic.
  • Top with the toppings.
  • Take into the garden, open your drink sit down and enjoy.

Tea Time Treats Linky Party

I am linking this post up to Tea Time Treats Feb 2015. Tea Time Treats are being hosted this month by Karen at Lavender and Lovage and also by The Hedgecombers. The theme this month is toast, on toast and toasties. I hope this counts as On Toast!



Leave a Comment
  1. karen278 / Feb 2 2015 8:16 pm

    I LOVE all three ways Becky and I would find it hard to choose, so all three for me! THANKS so much for making these for Tea Time Treats and the TOAST month! Karen

    • mintcustard / Feb 2 2015 9:31 pm

      I have to say as long as the tomatoes are ripe and warm I’d pick the tomatoes every time, mind you peppers and artichokes ……


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