Bruschetta: an Italian classic & the perfect starter
Here’s 3 super simple bruschetta starters to impress your guests with while not over-complicating your life.
- Mushroom & ‘nduja bruschetta
- Goat’s cheese & ‘nduja bruschetta
- Broad beans, garlic & feta bruschetta
Cooking isn’t meant to be over-complicated for us homecooks.
It’s meant to be fun.
And the kitchen should be full of people, giving a hand… or just sipping wine chatting to you.
That’s why I chose bruschetta as my first in the line-up of ‘Starter’ posts I’m going to be doing.
Simple ingredients, great flavours
Bruschetta is an Italian classic and represents Italian cooking perfectly.
That is… it’s simple.
It’s all about having the best ingredients (not lots of ingredients), to give maximum flavour.
And whipping up some bruschetta for your guests, means you keep them happy.
While giving you the chance to focus on the main course.
And if you are doing a crowd, then check out my 6 favourite one-pan recipes.
These dishes will also mean you get to enjoy your guests and not tied to the stove.
3 super simple bruschetta starters
Here’s a lovely bruschetta recipe from Chef Marcello Tully.
It uses ‘ndjua (a spreadable fiery Italian salami – check out more info here)
And rich, flavoursome mushrooms with tangy goats cheese.
1. Mushroom & ‘nduja bruschetta
PREP TIME: 20 mins
DIFFICULTY: easy
IDEAL FOR: Starter
BUDGET: £
Ingredients
• 100g of oyster mushrooms, finely sliced
• 150g of button mushrooms, finely sliced
• 20g of ‘nduja
• 20g of crème fraîche
• 100g of onion, finely diced
• 20g of garlic, finely chopped
• 50ml of olive oil, plus more for brushing
• 2g of salt
• 8 slices of bread (e.g.ciabatta, sourdough)
Method
- Preheat the oven to 200ºC
- Heat the olive oil in a pan over medium heat. Add the onions and sweat for 2 to 3 mins, then add the garlic and cook for a further 2 mins
- Add the ‘nduja and cook for a further 2 mins. The Calabrian ‘nduja will melt and break down, releasing an intense red colour
- Add the oyster and button mushrooms along with the salt and cook for 5-10 mins until all the moisture has been cooked out and evaporated from the pan
- While the mushrooms cook, brush the slices of bread with olive oil and toast in the oven for 4-5 mins
- Once it has cooked, place the mushroom mix on top of 4 slices of the toasted bread and add a teaspoon of crème fraiche on top of each piece to finish.
2. Goat’s cheese & ‘nduja bruschetta
PREP TIME: 20 mins
DIFFICULTY: easy
IDEAL FOR: Starter
BUDGET: £
Ingredients
• 2 red peppers
• 40g of ‘nduja
• 280g of goat’s cheese, sliced in 1cm rounds
• olive oil for greasing
• 15ml of sunflower oil
• salt
• pepper
• 4 slices of ciabatta
Method
- For the goat’s cheese and ‘nduja bruschetta, set the oven to 160ºC.
- Cut the peppers in half and remove the stalks, seeds and white membrane. Press the pepper halves flatly on a chopping board and, with a large chopping knife, slice into very thin strips.
- Place the strips of peppers on a baking tray and mix with a pinch of salt and pepper and sunflower oil. Place in the preheated oven 8 mins, or until just soft.
- Add the ‘nduja and spread over the surface of the ciabatta slices, then add the goat’s cheese and finish with a small handful of peppers.
- Return to the oven for 1 min to warm through and serve warm with the mushroom and ‘nduja bruschetta.
3. Broad beans, garlic & feta bruschetta
PREP TIME: 25 mins
DIFFICULTY: easy
IDEAL FOR: Starter
BUDGET: £
Ingredients
• 1 sourdough loaf
• 300 g frozen or fresh broad beans
• ½ a bunch of fresh tarragon
• extra virgin olive oil
• 1 clove of garlic
• 100 g feta cheese
• 4 tbsp fat-free natural yoghurt
Method
- Heat a griddle pan over a high heat until smoking. Slice the bread into 2cm slices and place on the griddle pan, turning after 1 min or until each side has been gently chargrilled. You will need to do this in batches. Set aside.
- Plunge the beans into a pan of boiling, salted water and simmer for 2 mins, then drain and run under a cold tap until cool.
- Pop the beans out of their skins, then season. NB: I skinned a couple of beans then got bored so jumped to Step 4. It tasted just as good!)
- Pick, roughly chop and stir through the tarragon leaves. Gently crush with a fork, so you have a mix of whole and crushed beans. Drizzle with the oil.
- Halve the garlic clove and rub onto each slice of the griddled bread.
- In a separate bowl, mash the feta with the yoghurt to form a paste, season and thickly spread onto each garlicky slice, then top with the beans.
- Drizzle with oil from the bowl.
Bruschetta is a great simple starter
So, give these 3 super simple bruschetta starters a go.
Your guests will love these fresh flavoursome bruschetta starters.
Or try them as a smaller version and make them into a crostini.
What’s your favourite simple starter? Leave a comment.
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