After my last post about bruschetta, I received several thank-you messages, and even in person people told me: “it turned out so delicious!” So, I’m continuing with the theme of Italian toasts — they’ll be absolutely tasty and a perfect addition to the Christmas table.
With peas
Rub toasted bread slices with garlic. In a mortar, mash fresh peas or cooked beans, mix with grated Parmesan, and drizzle with olive oil.
With shrimp
Pound a few garlic cloves with grated Parmesan in a mortar. Drizzle the bruschetta with olive oil, rub with the garlic paste, and top with shrimp grilled or pan-fried until golden.
With arugula seasoning
Rub toasted bread with garlic and drizzle with olive oil. Season with salt and pepper. In a mortar, crush a bunch of arugula, 2 garlic cloves, a small handful of pine nuts, and some grated Parmesan. Spread over the bread.
With white beans and herbs
Rub bruschetta with garlic, drizzle with olive oil, season with salt and pepper. Mash cooked white beans with a drop of olive oil and sage leaves in a mortar. Spread on the bread. For variety, add thin slices of crisp-fried ham on top and sprinkle with Parmesan.
With sheep cheese or feta and walnuts
Rub toasted bread well with garlic, drizzle with olive oil, season with pepper. Slightly melt sheep cheese or feta in a pan, sprinkle with finely chopped walnuts. Scoop the mixture onto the bruschetta with a spatula.
With eggplant or zucchini
Roast zucchini or eggplant in the oven. Rub the bread with garlic, spread the warm pulp on top, and sprinkle with parsley or marjoram. Drizzle with olive oil and, if desired, finish with Parmesan.
With peas
Rub toasted bread slices with garlic. In a mortar, mash fresh peas or cooked beans, mix with grated Parmesan, and drizzle with olive oil.
With shrimp
Pound a few garlic cloves with grated Parmesan in a mortar. Drizzle the bruschetta with olive oil, rub with the garlic paste, and top with shrimp grilled or pan-fried until golden.
With arugula seasoning
Rub toasted bread with garlic and drizzle with olive oil. Season with salt and pepper. In a mortar, crush a bunch of arugula, 2 garlic cloves, a small handful of pine nuts, and some grated Parmesan. Spread over the bread.
With white beans and herbs
Rub bruschetta with garlic, drizzle with olive oil, season with salt and pepper. Mash cooked white beans with a drop of olive oil and sage leaves in a mortar. Spread on the bread. For variety, add thin slices of crisp-fried ham on top and sprinkle with Parmesan.
With sheep cheese or feta and walnuts
Rub toasted bread well with garlic, drizzle with olive oil, season with pepper. Slightly melt sheep cheese or feta in a pan, sprinkle with finely chopped walnuts. Scoop the mixture onto the bruschetta with a spatula.
With eggplant or zucchini
Roast zucchini or eggplant in the oven. Rub the bread with garlic, spread the warm pulp on top, and sprinkle with parsley or marjoram. Drizzle with olive oil and, if desired, finish with Parmesan.
