Volpi Foods
  • About
    • Our Story
    • Our Craft
    • Volpi Team
    • Our Food Philosophy
    • Our Future
  • Products
  • Shop
    • Store Locator
    • Shop St. Louis
  • Recipes

Trio of Bruschetta

Previous Recipe
Next Recipe
Home > Enjoy > Recipes > Trio of Bruschetta
Trio of Bruschetta Hero A
Trio of Bruschetta 1
Trio of Bruschetta 2
Trio of Bruschetta 3
Trio of Bruschetta 4
Quantity 4 servings
Difficulty Level Easy
Active Prep 45 minutes
Total Time 45 minutes

Those Ancient Romans. What would we have done without their culinary curiosity? We certainly wouldn’t have formulated this delicious trio of bruschetta. From the Italian verb bruciare — “to roast over coals” or “to burn” — bruschetta (brew-SKET-tah) is simply that, grilled bread. Legends say it was made originally by ancient Romans and Etruscans, it has evolved over time from its most simple form: toasted bread rubbed with garlic, salt and drizzled with oil, called fett’unta, to a vehicle to showcase exquisite toppings. From sauteed mushrooms to the ripest of tomatoes to slices of cured lard or salami, the toppings vary, but hold in common their simplicity and quality. And don’t be caught calling the toppings bruschetta. Remember it’s the bread that’s burnt. All hail.

 

0/5 (0 Reviews)

Directions

For the bruschetta

Heat a grill to high heat. Grill the bread slices until they brown lightly, flipping from side to side. Rub one side of each slice with the cut side of garlic, then discard the garlic cloves.

For the grilled mushrooms

Halve any really large mushrooms. Mix the 1/4 cup oil, thyme, salt and as much pepper as you like in a bowl. Toss the mushrooms in the seasoned oil. Skewer the mushrooms on metal skewers, close but not touching. Grill, turning, until they soften and lightly brown, about 8 minutes. Remove from the skewers and finely chop. Stir in the mint and remaining teaspoon of oil. Mound a heaping tablespoon of mushrooms on each of 12 bruschetta. Shave some cheese shards off the block using a vegetable peeler, and scatter them on the bruschetta.

For the zucchini

Using a wide vegetable peeler, peel and discard the skin of the zucchini then slice it into 12 long, thin strips, avoiding the seedy center. Gently toss the zucchini strips with the oil, lemon, and salt. Fold 1 strip zucchini on each of 12 bruschetta. Dollop 1 tablespoon fresh ricotta on each.

For the tomato-basil

Tear the basil into small pieces over the chopped tomato in a small bowl. Stir in the oil and garlic. Let sit a few minutes for the flavors to combine. Mound a heaping tablespoon of tomatoes on each of 12 bruschetta, avoiding the garlic. Sprinkle each with a little sea salt.

Tag: Bruschetta

Ingredients

For the bruschetta

  • 1 baguette, ends trimmed, cut into 1/2-inch slices to make 36 slices
  • 2 cloves garlic, halved lengthwise

For the grilled mushrooms

  • 8 ounces cremini mushrooms, cleaned and trimmed
  • 1/4 cup plus 1 teaspoon olive oil
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper
  • 1/4 cup fresh mint leaves, loosely packed, finely chopped
  • A small wedge of Parmigiano-Reggiano

For the zucchini

  • 1 medium zucchini, about 10 ounces
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 3/4 cup fresh ricotta

For the tomato-basil

  • 4 large fresh basil leaves
  • 2 plum tomatoes, finely chopped (about 1 cup), or 1/2 pound other ripe tomatoes
  • 2 teaspoons extra virgin olive oil
  • 1/2 clove garlic, smashed
  • Maldon sea salt, for sprinkling

Special Equipment

  • grill
  • metal skewers
Share:
Download Recipe

Related Recipes

Latkas 19135 2 Indian Spiced Latkes with Apple Chutney
BC Hero copy Bagna Cauda
Oysters Hero A Oysters With Fennel-Lemon Mignonette
Guacamole HERO The Best Guacamole with Pomegranate Seed
Volpi Foods Corporate
5263 Northrup Ave
St. Louis, MO 63110
Store Hours:
Tues-Friday 9am-5:30pm
Saturday 8am-4:30pm
(toll-free) 1-800-288-3439
(local) 314-772-8550
  • Contact Us
  • Store Locator
  • Wholesale Inquiries
  • Buy Online
  • FAQ
  • Instagram
  • LinkedIn
  • Twitter
  • Facebook
  • YouTube
  • Blog
  • Videos
  • Recognition
  • Privacy Policy
  • Careers at Volpi
  • Brand Ambassadors
  • Instagram
  • LinkedIn
  • Twitter
  • Facebook
  • YouTube

Stay in touch:

  • This field is for validation purposes and should be left unchanged.

© 2025 Volpi Foods, All rights reserved. Privacy Policy