Tris di Bruschette: A Flavorful Trio of Toppings
Bruschette are a classic Italian appetizer, offering endless possibilities for flavor combinations. This recipe, perfect for a gathering of six, features three distinct variations: a melanzane (eggplant) and burrata pairing with sweet datterini tomatoes, a hearty cipolla (onion) and salsiccia (sausage) blend, and a refreshing gamberi (shrimp) with zucchini pesto topping. The delicious variety makes this dish a hit at any occasion, from casual get-togethers to formal dinners.
Ingredients
| Ingredients | Quantity |
|---|---|
| Pane casereccio (rustic bread) | 1 loaf |
| Olio extravergine d’oliva (extra virgin olive oil) | q.b. (to taste) |
| Burrata | 200g |
| Melanzane (eggplant) | 130g |
| Pomodorini datterini (cherry tomatoes) | 150g |
| Zucchero di canna (brown sugar) | 10g |
| Sale fino (fine salt) | 3g |
| Timo (thyme) | q.b. |
| Menta (mint) | q.b. |
| Salsiccia (sausage) | 200g |
| Cipolle bianche (white onions) | 1 |
| Aceto balsamico (balsamic vinegar) | 30ml |
| Acqua (water) | ½ cup |
| Gamberi (shrimp) | 120g |
| Zucchine (zucchini) | 2 |
| Mandorle pelate (peeled almonds) | 80g |
| Paprika | q.b. |
| Basilico (basil) | q.b. |
Instructions
Preparing the Base: Toasted Bread
- Begin by preparing the rustic bread: Cut the loaf into slices about 2-3 cm thick.
- Place the bread slices on a baking sheet lined with parchment paper. Brush each slice with extra virgin olive oil, making sure the oil is evenly distributed.
- Preheat your oven to 220°C (static setting). Toast the bread for about 5 minutes. After this, switch to the grill setting and bake for another 2 minutes. (If you’re using a fan-assisted oven, set the temperature to 200°C and grill for the same amount of time).
- Once the bread is golden and slightly crispy, remove it from the oven and set it aside.
Bruschette with Melanzane, Burrata, and Datterini
- Wash the eggplant and slice it into 1 cm thick rounds.
- Preheat the oven to 200°C (static). Place the eggplant slices on a baking sheet and bake for about 10 minutes. Switch to the grill setting and cook for another 2 minutes, or until they become tender and golden brown. If using a fan-assisted oven, bake at 180°C for 5 minutes, then switch to the grill.
- Once the eggplant slices are roasted, transfer them to a bowl and add some fresh mint leaves. Cover the bowl with plastic wrap and let it rest for about 5 minutes to let the eggplant soften further with its own steam.
- While the eggplant rests, prepare the datterini tomatoes. Wash them thoroughly and cut them in half.
- In a non-stick pan, add a drizzle of olive oil and the halved tomatoes. Sprinkle with brown sugar and cook over medium heat, allowing the tomatoes to caramelize slightly.
- To assemble the bruschette: Lay a slice of the toasted bread on a cutting board, then layer with the roasted eggplant. Add a generous piece of burrata on top, followed by the caramelized tomatoes. The melanzane burrata and datterini bruschetta is ready to serve!
Bruschette with Cipolla and Salsiccia
- For the salsiccia topping, start by removing the sausage casing. Use a sharp knife to cut along the casing and discard it. Form the sausage into small meatballs.
- Slice the white onion into thin rings.
- Heat some olive oil in a pan and add the sliced onions. Cook over low heat, stirring occasionally until the onions become soft and slightly caramelized.
- Add half a cup of water to the pan and let the onions cook for another 5 minutes, until tender.
- Add the sausage meatballs to the pan and cover with a lid. Cook until the sausage is browned and fully cooked through.
- Spoon the sausage and onion mixture onto the toasted bread slices and serve hot. These bruschette are perfect for a savory, satisfying bite.
Bruschette with Gamberi and Zucchini Pesto
- Start by preparing the shrimp: Peel and devein the shrimp, removing the heads and shells.
- Heat a bit of olive oil in a non-stick pan and cook the shrimp over medium heat. Season with salt to taste and stir occasionally, cooking for a few seconds until the shrimp turn pink and are fully cooked.
- While the shrimp cooks, prepare the zucchini pesto. Wash the zucchini thoroughly and slice them into thick rounds. Place the zucchini in a food processor along with peeled almonds and some basil leaves. Pulse until smooth and creamy, forming a thick pesto.
- Spread the zucchini pesto generously on the toasted bread slices.
- Top with the cooked shrimp and sprinkle with a pinch of paprika for added flavor.
- These shrimp and zucchini pesto bruschette provide a refreshing, herby option that balances the richness of the other toppings.
Serving
These three variations of bruschette are sure to please a crowd, offering a balanced combination of sweet, savory, and fresh flavors. Each topping complements the others, making the “tris di bruschette” an ideal appetizer for any occasion. Serve them together on a large platter, and watch as they disappear in no time. Enjoy the delightful mix of textures, from the crispy bread to the creamy burrata and tender shrimp. Whether you’re hosting a casual dinner party or an elegant soirée, this trio of bruschette is sure to impress!
Nutritional Information (Approximate per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 kcal |
| Protein | 18g |
| Carbohydrates | 35g |
| Fat | 12g |
| Fiber | 4g |
| Sugars | 7g |
| Sodium | 400mg |
| Vitamin C | 10% of daily value |
| Calcium | 6% of daily value |
(Note: Nutritional values may vary depending on specific ingredients used.)
This Tris di Bruschette is a perfect way to bring together a variety of Italian flavors. The base of crispy toasted bread serves as a versatile canvas for each topping, from creamy burrata and caramelized tomatoes to savory sausage and tender shrimp. The balance of textures and flavors makes this dish both refreshing and hearty, offering a satisfying experience for your taste buds. Whether you’re enjoying it as a pre-dinner snack or serving it at a festive gathering, these bruschette are sure to be a crowd-pleaser.
