Bruschetta comes from the Roman term – to toast – and it is what’s known as an antipasto or starter-dish. In this blog, we will be showing you how we make our bruschetta with self-grown and freshly picked microgreens and other healthy and tasty ingredients.
We also have a Youtube video for this recipe, see below:
The basic components are:
Bread for Bruschetta Recipe
- This is the foundation that everything else will sit on top of.
- You can use many kinds of bread for your bruschetta – Ciabatta, Tuscan loaves – anything that can stand up to the toppings and has a nice crust will work.
- It’ll be sliced and toasted or grilled – so it’s actually OK to use day-old bread here
- Here we used a single baguette that could make about 12 bruschettas
Bruschetta recipe toppings
To make ours,
- We used 1 medium-sized tomato
- About a teaspoon of pepper
- Some olive oil, parmesan cheese, and salt
- Other common ingredients are garlic and balsamic vinegar – but we think we can get enough flavor from our garnishes, so we left them out here
- Finally, we got some spicy and mild microgreens to add a bit more flavor and color
So really, how to make bruschetta?
- Cut your bread, you will want it to be a little thicker – somewhere between ½ and ¾ inches is perfect.
- Put them in the oven at 425 degrees for 6 minutes – make sure to keep an eye on them and take them out when they’re golden brown.
- Prepare the toppings. Dice your tomatoes – they should end up with little cubes that will provide some nice texture to the bruschetta. You can choose not to be crazy about it, but it’s good if some of the juices and seeds stay on the cutting board.
- After you’ve got the tomatoes done, which will be the bulk of the toppings, add in the pepper, salt, and olive oil.
- Because the tomatoes can be different sized – we find it best to add in these other parts by feel – and all the ingredients are good alone – so you can’t really go wrong.
- When they are together, you want something where you can taste a balance between the salt, acidity from tomatoes, and fat from the oil and cheese. It should hold together and have a nice textured look to it.
- Once you have all your ingredients prepped, it is time to start assembling. It is dead simple – just put a dollop of your toppings on each of the toasts.
- Add a bit more flavor and color to your bruschetta and you can do that with microgreens. These can be harvested right after sprouting so they will be super concentrated with flavors but have a nice tender mouthfeel.
- Pinch the tops and cut along the base then sprinkle them on top. In this bruschetta recipe, we used mustard, radish, and kale microgreens.
So, there you have it, if you’re interested in growing your own ingredients for your at-home recipes like we’ve done here, we recommend you check out our how-to videos, our bruschetta recipe with microgreens Youtube video linked above, or our microgreens growing kits.