Dungeness Crab, Smoked Salmon and Avocado Bruschetta by Andrea Froncillo

Delicious twist to the Bruschetta

Hamachi Salad on Sesame Melba by Patrice Martineau

Thinly sliced Hamachi tuna served with soft quail egg, crunchy crudity and yogurt-mint espuma

bruschetta by Daniel Brock

Simple but great recipe

Bruschetta by Kelsey Martin

Bruschetta Pomodoro by Robert Helstrom

Bushetta by Benjamin Christie

Bushetta is the Australian version of Italian bruschetta and I reckon it even tastes better too. So instead of using fresh tomatoes, olive oil and basil I use a combination of bush tomato chutney, yakajirri, macadamia nut oil and wildfire spice. It’s best to make them up just before you serve them otherwise the bread gets soggy and…

Mama Mungo's Bruschetta by Norine Mungo

I cut and bake the baguette with a parmesian garlic topping, eaten hot with a cold dallop of my bruschetta mix. This one isn't for the faint of heart. It is hearty and takes some prep!

Hummus and Bruschetta Appetiser by judee

Quick, easy, and delicious and makes a great presentation.. A marriage of Middle Eastern and Italian all in one. Something different for your next party.Yum!

Garlic Shrimp Bruschetta by Evelyn Scott

Delicious appetizer, great for any occasion

Amazing Bruschetta by Monocot

This started out as recipe I created but I end up using it at work too but I don't usually share the recipe. A Home made dressing that is used for this recipes but is amazing on Salad too!

Bruschetta Toscana (Tuscan style Bruschetta) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

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

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

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

FAVA & LEMON CROSTINI by Linda Tay Esposito

Fava beans are so delicious and so good for you. It has a higher percentage of protein than a lot of other beans. It's meaty woodsy flavor works very well with slow roasted garlic. Do invest in the time to buy fresh beans, shell and peel them. It's like a whole different bean from those muddy brown dried or canned ones.