Bruschetta by Kelsey Martin

Bruschetta Pomodoro by Robert Helstrom

Bruschetta by Dana Salvo

I love, love, love Bruschetta. I love all the different ways you can eat it. Here are a couple of my twists on it........

3 ways bruschetta by nnonna2003

Garlic Shrimp Bruschetta by Evelyn Scott

Delicious appetizer, great for any occasion

Bruschetta by Ramón Farrugia

Bruschetta does not need any introduction whatsoever....it is a quick a brilliant way to start your meal. It originated in Central Italy and some think it dates back to the 15th century!! One of the best secrets of it is, that the more fresh the tomatoes are, the better the Bruschetta mixture. So here goes our version...just adjust…

Sausage, Whipped Feta, and Artichoke Crostini by Debi Shawcross

Ever have one of those Saturday morning spring days that begin with bright sunny skies, and promise of a spectacular afternoon? You know the kind where as the day progresses, the temperature reaches a pleasant 75, and the music gets turned up a little louder as you putter around in the yard? Those feel good afternoons where you…

Italian chicken sausage bagels by Angela Wissen

Good and healthy for your whole family.

Brushetta by Monkey

Amazing Starter!

Bruschetta Grigliata (On the Grill) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Bruschetta al Pomodoro by Stacy Coltrin

This is another recipe for my Bruschetta, it is a little more spicy than my other Brushcetta with Tomatoes and Basil. I give this receipe as a gift for folks who buy my Santa Fe Wrought Iron art on Etsy. www.SantaFeWroughtIron.Etsy.com. People just love the touch of thank you from me.

Roasted Tomato, Basil & Mozarella Bruschetta by Now We're Cooking!

This is a slightly modified recipe from Barefoot Contessa's Roasted Tomatoes recipe, see link. Very, very yummy!

Bruschetta Gratinatta copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Artichoke Bruschetta by Lyndsey

Quick and easy appetizer.

Italian Bruschetta by Phyllis Smith

This is as close as I have gotten to the treat I have enjoyed in Italy many times. Some regions include ricotta cheese, some have parmigiano reggiano shredded on top; this is simple and, depending on the bread, vegan. The amounts of vinegar and oil can be adjusted according to individual tastes.