Recipes Snack Starter

Royal bruschette 2 ways

I don’t know about you, but in this hot weather, I have this need to just nibble on something fresh. So I thought to prepare some bruschette, but I didn’t want to make the simple kind. As you know, the most common bruschetta is a slice of toasted bread rubbed with some garlic and topped with tomato, fresh basil, and olive oil. But you can pretty much prepare them with anything you like.

I wanted to make something more inviting, so I made two different versions, one vegetarian and one pescatarian: Caprese and tuna spread. You can decide to make one, the other or present them together like I am doing here. They are very versatile: you can eat them as a starter, a snack, a light lunch or dinner.  Let’s see how to make them!


Ingredients for 2 servings

For the base

  • 1 loaf of bread of your choice, in slices. I’m using a whole wheat loaf. In case you are gluten-intolerant or celiac, you can substitute it with your favorite gluten-free
  • ½ clove of garlic, without the green germ. In case you don’t like the garlic, or you think it’s too heavy for your digestion, you can skip it entirely.
  • a splash of extra-virgin olive oil
  • salt and pepper to taste

For the Caprese bruschetta topping | vegetarian version

  • 10 cherry tomatoes or 1 larger tomato, sliced
  • mozzarella, sliced. I am using buffalo mozzarella, you can also use vegan mozzarella.
  • a handful of fresh basil leaves, rinsed and delicately dried with kitchen paper
  • a splash of extra-virgin olive oil
  • salt and pepper to taste

For the home-made tuna spread bruschetta topping | pescatarian version

  • 1 natural canned tuna, drained and minced
  • 1 tsp of fresh thyme or oregano
  • a few leaves of parsley, chopped, for the final garnish
  • ¼ of onion, finely minced
  • 1 anchovy, finely minced
  • ½ tsp of capers, finely minced
  • ½ tsp of Dijon mustard
  • 1½ – 2 Tbsp of vegan mayonnaise. Adjust the quantity according to how creamy you want the result. Use traditional mayonnaise if you prefer. I find the vegan lighter and it still tastes so nice.
  • 1 Tbsp of extra-virgin olive oil
  • salt and pepper to taste



Cut the bread into slices and toast them. Gently rub the garlic on top of the slices. You can skip the garlic entirely if you prefer. Add a splash of extra-virgin olive oil, and season. This is the basic recipe for the bruschetta.

Compose the Caprese bruschette by alternating basil, tomato and mozzarella slices, as you can see in the picture. It will make a pretty effect. Season with salt and pepper, add a splash of extra-virgin olive oil, and serve.

Mince the tuna in a bowl with the help of a fork or by just using your hands, then add the other ingredients and combine until you achieve a creamy spread, whilst maintaining some texture. Place a generous amount of the tuna spread on top of the burschette, and serve. Sprinkle some parsley on top to make it even prettier.


Tech tips

If you like the tuna spread with a softer and smoother consistency, simply place all the ingredients for the spread in a food processor, and pulse it until you get the texture you want.


P.S. Just in case you were wondering: bruschetta is singular, and bruschette is plural. 😊


006_Royal bruschette 2 ways

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