If you want to surprise your family, friends, or your other half with something new but fancy and delicious then this is the right recipe to prepare! Three different Mediterranean bruschetta recipes represent different regions and have completely different flavors, but they complement each other perfectly.
CRUNCHY HOMEMADE MEDITERRANEAN BRUSCHETTA
Balkan countries, Greece and Italy, are the inspiration for these three different bruschettas that are so different in taste but unique and delicious. The garlic herb goat cheese with roasted peppers bruschetta – is inspired by the Balkan countries. We all grew up with roasted/grilled peppers, so this is one of my all-time favorite bruschettas.
The next one of the greek style bruschetta – the base is a greek salad topped on a loaf of crunchy bread and sprinkled with lemon and lemon zest.
And the last one is, of course, Italian inspired bruschetta – with sliced prosciutto herb cream cheese and nutty baby arugula salad leaves. Plus, topped with some yummy balsamic glaze! What else could you ask for?
What is Italian bruschetta?
Toasted Italian bread or baguette, called crostini topped with diced tomatoes, garlic, olive oil, and balsamic reduction – is a classic Italian bruschetta.
I am sure that everyone once in a while want’s to enjoy a delicious garlicky traditional bruschetta. But you’ve probably found 100 classic bruschetta recipes – that’s why I want you to try a couple of cool new flavors!
Ingredients need to make Mediterranean bruschetta, and some substitutes:
- Slices of baguette or Italian bread
- Roma tomatoes are the best for bruschetta but it’s not a mistake if you decide to use cherry tomatoes or any other that you have in the fridge.
- Herb cream cheese, and goat cheese
- Roasted or grilled bell peppers, either green, yellow or red. Or all combined.
- Cucumber, diced
- White or red onion, diced
- Thin slices of prosciutto
- Baby arugula leaves
- Balsamic glaze
How to make a balsamic glaze (reduction)?
It has a sweet/sour consistency, which makes it perfect to use for bruschetta, salads, roasted vegetables, as a topping on parmesan arugula pizza. And you only need one ingredient to prepare it – balsamic vinegar.
You can find balsamic glaze in almost all grocery stores. Still, it’s easy to prepare one at home if you prefer: In a medium pot, add the desired amount of balsamic vinegar and bring it to boil over medium heat for 10 minutes. The more it boils, the sweeter it gets, so that’s why I like to simmer for 10 minutes. Even if it’s not that thickened enough – once the glaze cools down, it will thicken even more.
How to toast the crostini – baguette
The easiest way to toast the crostini is on the grill or in the oven. I usually prefer to toast them on the grill as it’s way quicker, and the bread does not overdry.
So to toast the crostini, you can use a nonstick pan, grill pan, or grill.
Preheat the grill or the pan on medium heat. Cut the bread and brush with olive oil on both sides. Toast the bread on medium-low heat for 2.5 minutes on each side or until there’s a golden crunchy layer on both sides.
How to make this Mediterranean bruschetta recipe ahead of time?
If you are planning a barbeque or you have friends over, you might want to prepare these ahead of time.
- You can either make a mediterranean bruschetta board. Add all the toppings in different cups, toast the bruschettas ahead, and let everyone combine their favorite ingredients.
- Bruschettas can stay fresh for up to 1h, so the second option would be to make the toppings and toast the bruschettas ahead of time, and spoon the toppings over before serving.
Mediterranean Bruschetta Recipes, Three Different Ways
- 12 slices of baguette or substitute with Italian bread
- 12tsp olive oil
- 4 red or green roasted peppers
- 2 diced garlic cloves
- 1tsp tsp salt
- 2 tsp balsamic glaze
- 6 cherry tomatoes
- 1/2 cucumber
- 1/2 small diced onion
- 2 slices feta cheese cut into cubes
- 2 slices lemon
- 2 tbsp cream cheese
- 2 slices prosciutto
- 1 handful baby arugula leaves
- 1 tbsp balsamic glaze
- Slice the baguette on 12 slices.
- Preheat the pan/grill on low/medium heat. Brush both sides of the bread with 1 tbsp olive oil.
- Toast the crostini for 2.5 minutes on each side. Or until crunchy and golden brown.
- On a grill or in the oven, roast the bell pepper. Once it’s grilled, add in a medium pan and cover with plastic wrap or transfer it in a ziplock bag and leave the pepper to rest for 10 minutes.
- Mince the garlic and mix it with the goat cheese.
- Peel the bell peppers. Clean them from the seeds and cut them into the desired size.
- Spread the goat cheese on the crostini, add the bell peppers on top, season with a little bit of salt and pepper.
- Dice the tomatoes, cucumber, and onion, in small pieces.
- Spoon them over on the crostini, season with salt, add the lemon slice cut on half.
- With the hands spread some goat cheese on top.
- Spread the cream cheese on the bottom of the crostini.
- Add the arugula leaves cut on half.
- Cut the prosciutto on smaller pieces and add them on top.
- Finish with the balsamic glaze.