Bruschetta Five Ways


Preparation info

  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Bruschetta, crostini: what’s the difference? Technically crostini are ‘little toasts’ made for canapes; bruschetta is more substantial: grilled bread rubbed with garlic and olive oil. This recipe is for the latter and you can make it as simple as you like—but bring on the quality. The bread is key: sourdough, a country artisan loaf or a traditional French baguette are my favourites, toasting up nicely but staying chewy in the middle. For toppings I like a mix of tastes: pops of saltiness (prosciutto or olives), sour elements (pickled shallots, capers, a drizzle of vinegar) or sweet (sultanas or honey). Finish it off with some crisp breadcrumbs or nuts for a bit of crunch.

Preparation: 30 Minutes
Cooking: 5 Minutes


  • 6 slices sourdough bread or good quality French baguette
  • 1 garlic clove, bruised
  • 2 tablespoons extra virgin olive oil


Toast the bread in your toaster for about 2 minutes or until just golden and still chewy in the middle. Rub lightly on one side with raw garlic, then brush with olive oil. Top with any of the following combinations.

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