Health & happiness

3 x bruschetta starters

The classic bruschetta is what they call an ‘antipasto’ in Italy (small appetizer). It’s great to eat for lunch or just as a snack.

Growing up in Italy I remember there were many summers when my mother made bruschetta for me and my siblings. It was a simple snack – toasted bread with tomato, onion, basil and olive oil – but those flavors combined are magical to me. They remind me of long, hot, carefree summers and make me feel slightly nostalgic.

If you’re having people over for dinner you can put a large plate of different bruschetta’s on the table from which your guest can snack while you cook. It’s healthy, entirely vegan and so simple to make. I remember eating bruschetta’s mainly with ciabatta, which is white bread. I do not eat white bread anymore though, so I always use a whole wheat baguette instead.

A lot of people ask me what the perfect bruschetta toppings are, so for this post I have come up with three bruschetta recipes: with tomato, eggplant and mushrooms. Although these are simple recipes, the eggplant bruschetta takes slightly longer as the eggplant needs to roast in the oven for a while. If you want to speed things up, you can just boil it in water, which takes much less time (about 10 minutes).

1. Tomato and basil bruschetta

What you need:

  • 1-2 tomatoes
  • 1 clove of garlic
  • 1 small red onion
  • 1 tablespoon of olive oil
  • Some fresh basil leaves (dried basil works too)
  • Pepper & salt
  • Slice of toasted whole wheat baguette

What you need to do:

  1. Chop the onion and the garlic and dice the tomatoes.
  2. Mix the onion, garlic and tomatoes in a bowl and sprinkle with pepper and salt.
  3. Toast a slice of baguette and sprinkle with olive oil while still warm.
  4. Put the tomato-mixture on the toast and add some basil leaves on top.

tomato and basil bruschetta2. Eggplant Bruschetta

What you need:

  • 1 eggplant
  • 1 Β½ spring onion
  • Some pistachio nuts, peeled and crushed
  • 1 tablespoon of olive oil
  • 1 teaspoon of lemon juice
  • Spices: pepper, salt, garlic powder, parsley
  • Slice of toasted whole wheat baguette

What you need to do:

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Cut the eggplant lengthwise and put both halves in the oven for about an hour (or longer – until both halves are soft).
  3. Peel the pistachio nuts and crush them in a food processor into small chunks.
  4. Cut the spring onion into small rings.
  5. Remove the eggplant from the oven and leave to cool for a few minutes, before peeling it and mashing it with a fork or in a food processor.
  6. Put the mashed eggplant in a bowl with the pistachio and the onion and mix well. Add the olive oil and spices.
  7. Put the eggplant mixture on a slice of toasted baguette and enjoy!

bruschetta toppings3. Mushroom bruschetta

What you need:

  • 250 grams of mushrooms (depending on how much you’re making)
  • 1 clove of garlic
  • 1 Β½ spring onion
  • 1 tablespoon of olive oil
  • Some Italian spices
  • Some nutritional yeast
  • Pepper & salt
  • Slice of toasted whole wheat baguette

What you need to do:

  1. Chop the garlic and cut the onion into rings. Dice the mushrooms.
  2. In a small frying pan, heat some olive oil (medium heat) and fry the garlic, onion and mushrooms until they’re soft.
  3. Add the spices and fry for an additional minute or so.
  4. Put the mushroom mixture on a slice of toasted baguette and sprinkle with some nutritional yeast and pepper & salt.

bruschetta toppingsIf you have any more healthy bruschetta ideas, please let me know in the comments :-).

Emmelyn x

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4 Comments

  • Reply
    Butterz
    August 6, 2015 at 8:18 pm

    Oooohhh suuuuper lekker!!!

    • Reply
      Healthy not Skinny
      August 6, 2015 at 11:10 pm

      Jaa! Dankjewel x

  • Reply
    Lauren
    August 6, 2015 at 8:23 pm

    ITALY’s FINEST!! Super lekker Emmelyn!! <3

    • Reply
      Healthy not Skinny
      August 6, 2015 at 10:58 pm

      Dankjewel!

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