Summer Bruschetta: Three Ways

This is one of my favorite easy recipes to whip up for a summer meal or appetizer!  There are so many possibilities for summer bruschetta, but these are definitely three of my favorite ways to make it for the season. This was the perfect opportunity to use some of this summer’s harvest; fresh tomatoes and basil from a neighbor’s garden, and perfectly sweet fresh blueberries that I picked with my sister in Michigan. 

The first variety is your basic bruschetta using basil, tomatoes, and garlic. The second variation I used whipped lemon ricotta for a base and topped with macerated blueberries, balsamic, and honey for a sweet yet savory flavor. Finally, I made a pesto and mozzarella variation for a simple yet delicious way to round out this delectable appetizer trio.

This is a super simple appetizer or meal to impress your family and friends.   I love all the bright and beautiful colors and textures in this recipe as well, so perfect for summer!  You can find the full list of ingredients and easy step-by-step instructions below!

Basic Bruschetta

• 1 pint of grape tomatoes cut in half
• 3 tablespoons basil, chiffonade
• 2 tablespoons extra virgin olive oil, plus extra for drizzling on top
• 4 tablespoons balsamic vinegar
• 1 clove garlic, crushed
• salt & pepper
• Balsamic Glaze for topping

1. Preheat broiler to high.
2. Lay bread on baking sheet, drizzle with olive oil (toast bread for all 3 variations, total about 36 toasts)
3. Broil with oven door ajar for a few minutes until bread gets lightly toasted.
4. Combine chopped tomatoes, basil, olive oil, balsamic vinegar in a small bowl and season with salt & pepper. You can top immediately but this tastes better when you let it sit and combine on the counter for an hour or so.
5. For Serving- Top with tomato mixture and drizzle with balsamic glaze. Garnish with more basil and olive oil if desired.

Blueberry Ricotta Bruschetta

For the blueberries

• 1 cup blueberries
• 2 tablespoons sugar
• 1 tablespoon balsamic vinegar

Lemon Ricotta

• 1/2 cups whole milk ricotta
• Zest of 1 lemon plus juice of 1/2 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper

You’ll also need balsimic glaze. honey, and fresh torn basil for garnishes

1. For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
2. For the lemon ricotta: Add the ricotta, lemon zest and juice, salt and pepper to the bowl and whip with a fork until combined.
3. For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze and honey.

Pesto Mozzarella Bruschetta

• 1/2 cup pesto (you can make it, I just used a jar)
• Ball of fresh mozzarella, sliced
• Salt and pepper
• Balsamic Glaze for garnish

1. Spread the pesto onto the toasted bread.
2. Slice the mozzarella cheese and place one or two slices on each piece of bread. Season the cheese with salt and pepper.
3. Drizzle with the balsamic syrup.

Arrange your bruschetta on a platter, and enjoy this classic summer treat!