When naming the bruschetta the first thought goes to the classic slice of toasted bread with oil and tomato, or with ham and mozzarella.
However, we want to offer you something different and original.
Not one, but 10 types of bruschetta, both sweet and savory, Perfect for summer and for an outdoor aperitif.
But what's special about our 10 bruschetta? They are all prepared with two common ingredients: bread, obviously, and ricotta, a fresh and light cheese that goes well with everything.
Here are 10 quick and easy recipes to bring to the table in a few minutes.
Common base recipe
Slice a baguette (or the bread of your choice) and toast them on a baking sheet at 200 ° for a few minutes. Only when they are crispy, season them with a little oil (only the savory ones) and then spread them with ricotta. This is the common starting point for all the following recipes.
Salted bruschettas
Bruschetta with ricotta and radishes
Cut the radishes into very thin slices using a mandolin. Season them with oil, salt and a little lemon juice and arrange them on the ricotta. Decorate with fresh mint.
With tomato confit
Wash the tomatoes well and place them on a baking tray. Season with oil and salt and cook at 50 ° for about an hour (if you are in a hurry at 180 ° for 10 minutes). Let them cool a little and then add them to the bruschetta.
With ham and figs
A summer classic. Choose sweet and ripe figs, wash them well and leave them with the peel. Cut them into wedges and accompany them on the bruschetta with slices of raw ham.
With zucchini ribbons
Wash small zucchini well and take the green outer part with a potato peeler forming like ribbons. Leave them to macerate for an hour in oil and lemon juice and once softened place them on the bruschetta. Season with a pinch of salt and a few mint leaves.
With smoked salmon and avocado
Blend the avocado pulp with oil and lemon and season with salt and pepper. Put a spoon on the bruschetta and add a slice of smoked salmon.
Sweet bruschettas
With strawberries
Cut the strawberries after washing them and cook them on a low heat with little sugar for a few minutes. They must not be too soft. Let them cool a little and then pour a spoon on each bruschetta. If you like it, add some balsamic vinegar glaze.
With lavender peaches
Cut nectarines into wedges and let them marinate in brandy for 30 minutes with lavender flowers. Then roast them on a plate for a couple of minutes and add them to the bruschetta with a pinch of cinnamon and a teaspoon of sour cream.
With nuts and honey
A very simple recipe. Just add to the bruschetta with the shelled walnut ricotta and a teaspoon of honey.
With the cassata
A fun idea to reproduce the classic Sicilian dessert on a bruschetta. Just decorate the ricotta base with mixed candied fruit and chocolate drops.
With the cheesecake
Another original and fun idea to reproduce a classic American dessert. Just add to the base of ricotta, a tablespoon of Philadelphia cheese, crumbled biscuits (Digestive) and a jam to taste
