Two ways to make Bruschetta - Italian appetizer recipes

As you can see from the two recipes below, Bruschetta is super-simple to make, and the end result looks fresh and festive!

Tomato Bruschetta

Ingredients

• 12 slices of small Italian or French bread (baguette), toasted
• 3 large tomatoes, chopped
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon salt

Directions

Combine tomatoes, oil, basil and salt in a covered bowl and let marinate at least 4 hours. (Do not refrigerate, as the tomatoes will lose their flavor.) Use a slotted spoon to layer on to bread. Serve immediately.

Makes 6 servings of 2 slices each

Nutrition: One serving (2 slices) provides approximately: 213 calories, 6 g protein, 37 g carbohydrates, 3 g fiber, 5 g fat (1 g saturated), 0 mg cholesterol, 61 mcg folate, 2 mg iron, 489 mg sodium.

Recipe courtesy the Wheat Foods Council

Tuscan Bruschetta

Ingredients

• 1 jar (16 ounces) sun-dried tomatoes in oil, coarsely chopped
• 1/2 cup (2 1/2 ounces) pine nuts, toasted
• 1/8 cup olive oil
• 1/2 cup green onions, sliced
• 1 cup (3 ounces) grated Wisconsin Romano cheese
• 2 cups (8 ounces) Wisconsin Parmesan cheese, shredded
• 1 loaf crusty Italian bread, cut into 24 slices
• Salt and pepper, to taste

Directions
Mix together tomatoes, nuts, onions, cheeses, salt and pepper. Spread 1 to 2 tablespoons of this mixture on each bread slice. Bake at 400 degrees F for 6 to 8 minutes or until golden brown. Serve immediately.

Makes 24 servings of 1 slice each

Recipe courtesy the Wisconsin Milk Marketing Board 

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More great Bruschetta recipes

• Spanish Shrimp Bruschetta
• Tomato Bruschetta with Honey and Fresh Ricotta Recipe
• Grilled Bruschetta With Lucini Rustic Tomato Basil Sauce

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