This Mediterranean Bruschetta recipe combines the flavors of caramelized, roasted vegetables to create a delicious Italian appetizer!
Why you’ll love this recipe
Bruschetta is very well known as delicious toasted sourdough topped with a fresh tomato combined with basil, garlic or onion.
But the choice of Bruschetta toppings are up to your imagination.You could use marinated or roasted vegetables, cheeses or cured meats or fresh seafood.
This recipe for a Bruschetta topping is a yummy combination of classic Mediterranean vegetables which have been roasted and caramelized to intensify their flavors then chopped very finely.
Ingredient notes
The vegetables used in this recipe are the typical Mediterranean ones.
- red bell peppers (red capsicum)
- zucchini
- fennel
But you could substitute or add other vegetables you like. Try eggplant, mushrooms or summer squash.
Good sourdough bread and fresh ricotta will complete this brushetta.
Instructions
Preparing bread for bruschetta
Bruschetta is such a simple, humble Italian dish that like many Italian dishes relies on quality ingredients and a couple of easy steps to ensure perfect Bruschetta.
- First get a great sourdough loaf. Please, please, don’t use a soft, fluffy, white loaf. You need the sourdough for its density, thick crust and of course, flavor.
- Use a good serrated knife to cut it into 1 ½ inch/1cm thick slices and toast until nicely charred.
- Then rub with a cut garlic clove, drizzle with good olive oil and a tiny sprinkle of salt.
- You can stop now and eat it like it is if the olive oil is really good.
Preparing the roasted vegetable topping
- Preheat oven to 425°F/220°C and line a baking pan with parchment paper
- Clean and peel (if necessary) all the vegetables
- Cut vegetables into large chunks
- Drizzle with olive oil, oregano and season
- Roast until just beginning to char
- Chop finely and adjust seasoning
Finally, top prepared bruschetta bread with fresh ricotta then the vegetable topping and drizzle with a little balsamic vinegar or glaze.
Tips for success
A sharp knife will really help you make this bruschetta topping.
Red bell peppers (capsicum) skins can be a bit tough to get through and a blunt knife can slip.
Once all the vegetables are chopped and roasted, use a sharp knife to achieve the perfect consistency without crushing or squashing the ingredients.
Be sure to taste and check the seasoning – salt really does bring out the flavors.
Serving suggestions
Why limit yourself? Prepare this Mediterranean Bruschetta as part of a perfect Bruschetta Platter and let everyone choose how they mix and match their toppings. All you need is a large board and a bit of imagination.
As well as a big platter of Mediterranean Bruschetta you can include
- fresh ricotta
- salami
- prosciutto
- a hard cheese
- my Nonna’s peperonata
- roasted cherry tomatoes
- few fresh figs
- toasted, garlicky sourdough
- fresh homemade pastas such as my garganelli or my cavatelli, serve them both on the side with sauce.
Now, that’s a feast for the eyes and the stomach!
My favourite Bruschetta
Bruschetta is great anytime whether it be classic tomato or more fancy seafood. However I can’t go past taking a good spoonful of fresh ricotta and spreading that on a still warm, toasted, garlicky slice of sourdough then smothering it in this Mediterranean Bruschetta topping, finish with a drizzle of balsamic glaze. It’s the taste of heaven, I’m sure!
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Mediterranean Bruschetta recipe
Ingredients
- 3 red capsicum (peppers), halved and seeds and white membranes removed
- 1 fennel bulb quartered and hard core removed
- 2 zucchini quartered lengthwise and excess seeds removed
- 2 garlic cloves
- 1 teaspoon dried oregano
- extra virgin olive oil
- salt
- ground pepper
To assemble bruschetta
- 1 loaf sourdough bread
- 2 cloves garlic
- ¼ cup extra virgin olive oil
- 1½ cups fresh ricotta
- 3 tablespoons balsamic vinegar or balsamic glaze (available in most supermarkets)
Instructions
- Preheat oven to 425°F/220°C. Line large baking tray with baking paper.
- Cut capsicum and fennel into 1inch/2.5cm pieces and slice zucchini into chunks. Crush garlic with the blade of the knife, peel and finely chop.
- Mix vegetables and garlic together with oregano, salt and pepper and a good drizzle of extra virgin olive oil.
- Place into prepared baking tray and roast for 30-40 minutes until softened and slightly charred. Remove and allow to cool.
- Using a sharp knife, very finely chop the mixture until a spreadable consistency.
- Check seasoning and adjust to taste.
To assemble bruschetta
- Slice sourdough into thick slices and toast.
- Rub warm toasted sourdough with the cut side of a garlic clove and drizzle with olive oil.
- Spread thickly with fresh ricotta and roasted vegetable topping. Finish with a drizzle of balsamic vinegar.
- Serve immediately.
Notes
- if red capsicums (peppers) are large, you’ll only need two
- when serving as part of a bruschetta platter you can include fresh ricotta, salami and proscuitto, a hard cheese, some spreads like pesto and caramelised onion and maybe some roasted small tomatoes
Your vegetable bruschetta sounds delicious especially when it is on top of creamy ricotta.
The fresh creamy ricotta just tip this bruschetta over the amazing scale, Karen.
Global knives are my first choice too. They’re incredible.
The Bruschetta looks so tasty. Love such nibbles. 🙂
Yes, Ronit, we had such a feast! Global knives are definitely my go-to.
I absolutely agree with you with the quality of Global knives! I have a small Global paring knife and it has quickly become my favorite. These are definitively quality knives.
The bruschetta looks absolutely amazing ♥ Thanks for sharing Marcellina!
I know, Maria! Aren’t these knives amazing!