How to make Bruschetta

6 tips for toppings and serving Bruschetta

The Italians know how to make the best of day-old bread, using it in all kinds of ways. One of our favourites is bruschetta, which is easy to make and can be varied endlessly with all manner of toppings. Most people have tried tomato, onion and basil, but when you open the fridge, a whole wealth of possibilities come to light.

These little recipes come with suggestions for cheeses that work well with the rest of the toppings, but there are no hard and fast rules. They can be varied anyway you like. If you are having company, you can get everything ready in little bowls and let your guests mix and match their own combinations. And perhaps even create new favourites.

6 tips for making bruschetta

  1. Use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill.
  2. If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to get some garlicky flavour without it being too overpowering.
  3. Try to include a range of tastes: salty, sweet, sour and umami (a savoury taste). And try to include various textures, as well, to ensure a balance between crunchy and soft. It is the combinations of tastes and textures that make your bruschetta unique!
  4. Choose your favourite Castello cheeses and take them out of the fridge 30 minutes beforehand so they aren’t too cold when you use them.
  5. Present your selection on a platter of some sort – a wooden board or slab of slate is perfect, but you can also serve everything in little bowls.
  6. Most importantly, remember, you can’t go wrong! Have fun with it and make the best of what you’ve got. Don’t be afraid to try out new combinations and see what happens!



If you need some inspiration for toppings, here are 4 tasty and different bruschetta recipes:


Bruschetta with pea purée, cheddar and mint





Bruschetta with prosciutto, apricots and Aged Gouda





Bruschetta with figs, sage and Creamy White





Bruschetta with grilled mushrooms, rosemary and Danablu





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