Bruschetta 3 Ways
Whether you want to call it Bruschetta 3 Ways or the Trio of Crostini, these delicious appetizers will be a huge hit at your next gathering. I have to give Hubs all the credit here. He was inspired by other sites a couple years back, so he whipped up this winning combo at a friend’s house. I am *merely* the scribe and photographer in this scenario…
If you’re trying out bruschetta recipes for the first time, or if you’re attempting a new version, we’ve got some tips for you.
- Bake the sliced baguette till slightly crispy BEFORE drizzling olive oil
- Use an olive oil container with a spout to drizzle accordingly
- For multiple versions, find recipes with similar ingredients to make the prep work easier
- Combine savory + sweet for a great balance
- For bruschetta 3 ways, get one baguette for each type
- Consider guest food choices, like allergies or diet preferences (non-dairy, peanut-free, vegan, etc)
- For keto friends, get creative by serving toppings in a small bowl or as a lettuce wrap
Pear + Honey + Ricotta Crostini
Here is an amazingly sweet treat that can be served as dessert or an appetizer.
One of the ingredients you don’t see here is the layer of fig jam that was applied after the olive oil, but before spreading on the ricotta cheese. The pears are sliced into sticks, drizzled with honey and topped with ribbons of basil.
Traditional Tomato Bruschetta
Making bruschetta a part of your holiday gathering is a great way to branch out from the traditional sides, add a bit of gourmet flair, and get some beautiful color on the table. Plus, it’s a great option for the vegetarian and non-dairy guests. Your non-grain (keto) friends would enjoy this over a slice of fresh mozzarella, or simply in a bowl with mozzarella pearls–similar to a caprese.
We like to use either Campari or Roma tomatoes. A grape or cherry tomato is another great option. Most recipes call for diced red onion, minced garlic and chopped basil. Mixed up with balsamic vinaigrette and olive oil, this topping easily piles on top of your already-baked, olive oiled baguette. Toss some basil ribbons on the top for a beautiful and delicious garnish.
Sage + Butternut Squash + Ricotta Crostini
Here’s another treat: an appetizer that combines the savory & sweet at the same time.
Bake the butternut squash prior to prep time to soften it.
- Cut off the ends.
- Stand the squash up and carefully slice the squash in half.
- Remove the seeds.
- Place face down on a cooking sheet.
- Bake at 350º until fork tender.
- Cube the squash.
- Saute with butter and sage in a pan.
Chop the walnuts. For added sweetness, candy the walnuts.
- Saute with butter until hot.
- Remove from heat into a large container for enough surface area.
- Quickly sprinkle with sugar and stir.
- Add more sugar so the walnuts are coated.
- Put in fridge to harden.
Ricotta is spread on the olive oil, pre-baked baguette slices. Top with a layer of arugula. Scoop the butternut squash mixture on top. Sprinkle with candied walnuts.
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Let me know if you make any of these and how they turn out! Hop on over to Instagram to see my latest DIY adventures.