How to Make Bruschetta Like an Italian

Bruschetta (Broo-SKET-ah), which are slices of toasted, rustic bread topped with simple ingredients, started out as a simple peasant snack for field workers, but today is an appetizer found in most Italian restaurants.

Trio The most famous version of bruschetta is topped with chopped tomatoes, olive oil, salt, pepper, and either fresh basil or a sprinkle of oregano. However, any crostini topped with meats, cheeses, beans, or other seasonal vegetables and herbs make endless possibilities that can satisfy all palates.

My trio of bruschetta appetizers utilizes the freshest ingredients found at the local farmers’ market. The colors and flavors can be combined to create many memorable toppings. When I am in Rome, I always go to Campo di Fiori to do my daily shopping for vegetables.

Farmer's market

I have made friends there and also in the United States at my local farmers’ market, and they can always tell me what is the freshest, or about some unique herb that can spark my imagination on how to incorporate it into a new recipe.


My first bruschetta is the most famous, with fresh tomato, high-quality extra-virgin olive oil and oregano. It’s a crowd-pleaser that never lets you down.  The second is topped with thinly sliced Prosciutto de Parma, fontina cheese and melon, which is a play on sweet and savory. The final one is a combination of pickled eggplant, sun-dried tomatoes and Gorgonzola cheese, which has a slightly spicy kick from Southern Italy. This one is special because I pickle the eggplant and jar the sun-dried tomatoes with oil to release all of their delicious flavors.

With just a few ingredients, these starters will kickstart your palate and will be the beginning of a wonderful Italian dinner.

Buon Appetito!

Bruschetta Trio

Suggested Pairing: Mazzoni Pinot Grigio


1 large baguette, or rustic Italian bread, sliced to 1/2-inch thick

1/4 pound of Prosciutto di Parma, thinly sliced

1 package small cherry tomatoes

1 small cantaloupe melon

1 package of micro greens

8 oz. fontina cheese, thinly sliced

8 oz. soft gorgonzola cheese

10 fresh basil leaves, finely chopped

4 oz pickled eggplant

4 oz sun-dried tomatoes, packed in olive oil

Salt and pepper to taste

1/4 cup extra-virgin olive oil

1 garlic clove, cut in half


1. Cut the cherry tomatoes into quarters and place in a bowl. Season with salt and pepper and drizzle with olive oil. Add the finely chopped basil, cover with plastic wrap and transfer to the refrigerator.

2. Cut the cantaloupe in half and discard the seeds. Use a melon-baller to make as many balls as needed.

3. Wrap each ball with a strip of prosciutto, set on a plate, cover with plastic wrap and transfer to the refrigerator.

4. Slice the fontina set on a plate cover and transfer to the refrigerator.

5. Chop the sun-dried tomatoes and pickled eggplant into very small pieces, crumble the gorgonzola cheese and mix all together. Set on a plate and transfer to the refrigerator.

6. Slice a baguette on the diagonal into 1/2-inch slices. Grill, or bake in the oven until they are slightly crisp, about 8 minutes. Remove from the oven and rub with a garlic clove that has been cut in half.

7. Remove all the ingredients from the refrigerator and assemble the bruschetta right before you serve them.

FrancescoInfluenced by memories in the kitchen with his mother and grandmother, Italian-born Francesco Romano is the man behind the food blog, Coco de Mama.  He shares recipes and culinary knowledge with Mazzoni fans each month.

12 responses

  1. I have yet to encounter an American waiter who pronounces that word correctly.

    So simple, and yet, so proprietary Italian. Like reggae – nobody outside of Jamaica can play it. I am particularly intrigued by the pickled eggplant, which I’ve never had, and now that I know it is possible to pickle one’s own I will do it. My sister-in-law just gave me a glorious recipe for roasted, carmelized tomatoes which makes a wonderful bruschetta I’m considering adding anchovies…

    March 23, 2015 at 10:54 am

    • Terlato Media

      So true, Connie! And I’m glad we could provide a new idea for your bruschetta – let us know how the pickled eggplant and anchovies turn out! We’d love to see photos. Salute!

      March 23, 2015 at 11:52 am

  2. Francine

    Love this! What a great trio of flavors!

    March 23, 2015 at 12:13 pm

  3. Wow fantastic picture ! Im hungry

    March 23, 2015 at 12:40 pm

    • Terlato Media

      Thanks Andrea! We can’t wait to share this recipe with our families next weekend – let us know how the recipe turns out if you try it!

      March 23, 2015 at 1:04 pm

  4. These are gorgeous choices. Love the eggplant/sun-dried tomato and gorgonzola cheese combination. Lovely photographs from the market too.

    March 23, 2015 at 3:08 pm

    • Terlato Media

      Grazie! We think so too – delizioso! Let us know if you try the recipe. Cheers!

      March 26, 2015 at 1:54 pm

  5. Joy

    I love Italian food, and especially the bruschetta! Mainly if accompanied by a good Italian wine. I would love to be born Italian!

    March 24, 2015 at 12:33 pm

    • Terlato Media

      Good wine and good food can make anyone feel like an Italian – as long as you’re living like one, we’re happy! Salute, Joy!

      March 24, 2015 at 3:00 pm

  6. Reblogged this on What's on the Menu and commented:

    March 26, 2015 at 2:27 pm

    • Terlato Media

      Buon Appetito!

      March 26, 2015 at 5:00 pm

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