To switch things up from the usual bruschetta, I tried replacing the vegetables with fruit, and the experiment was a success! Honestly, it's not the first time I've used figs for appetizers, but I'd only used peaches before in seafood salad. I paired the fig with thinly sliced prosciutto. For the fig bruschetta: shaved Parmesan, homemade fig jam (using figs from the garden), and cow's milk ricotta. For the peach bruschetta: burrata, Bresaola, and shaved Parmesan. A quick, flavorful, and colorful appetizer.

A fresh, quick, and healthy dish—perfect for hot summer days.

This was rated by my kids. I'd like to try it again with some dry white wine, but it didn't seem like it needed it.

Not a traditional bruschetta, but this makes a delicious meal all on it's own for a decadent lunch or serve with a salad for a lighter dinner.

I didn't have much here to really work with to make myself something other then a light snack. I also didn't have fresh basil or garlic cloves. I used what I had on hand to make these and use up the rest of my bread, my last tomato and onion. This is what I ended up with along with some croutons I made. Recipe for those later! I liked this BUT it definitely needed more garlic and fresh basil would have made it better. Still enjoyed it though!

Lockdown gave us an opportunity: to take care of our land. We tried to do our best, fertilizing and caring for each tree using only organic products. The result is on our table every day, and for that we are grateful. The land is not hard work, it is life 🌱

A tasty idea for a quick, easy, and much-loved appetizer or snack! It’s also a great last-minute side dish. This appetizer goes well with any meal!

A beautiful quick recipe! Perfect for last-minute appetizers, snacks, or savory treats.

This great as a appetizer and snack. I made it for my husband and I as entrée for our father's day dinner. Tastes great if left in the fridge for a few hours I left it there for about 5 hours.

Bruschetta began as a rustic, simple dish made by farmers to use up stale bread and make it last longer. The name comes from "pane bruscato," meaning toasted bread, topped with extra virgin olive oil and salt. It originated in the Lazio and Abruzzo regions, but now it's enjoyed all over Italy. Each region has its own version, starting with a slice of crunchy country-style bread drizzled with extra virgin olive oil and salt (like the Tuscan fett'unta), and often adding authentic, flavorful ingredients like tomatoes, garlic, sausage, prosciutto, and more. Today, bruschetta is also served as an appetizer or snack to go with drinks and cocktails. August 4th is National Bruschetta Day (Fettunta Day) in Italy, celebrated with traditional festivals in many regions. This simple dish brings together history, local cuisine, traditional products, and ancient customs. As Louis Bromfield said, “Bread is the king of the table and all else is merely the court that surrounds the king. Nations are the soup, the meat, the vegetables, the salad, but bread is king.” In this simple dish, you rediscover the true flavors of popular foods, blending history, cooking, local products, and old traditions.

Very good. Easy. Repeat.

Grilled squash is a simple, colorful dish that deserves to be celebrated! That’s why I decided to make it the star, serving it on a throne of toasted rye bread and topping it with all the flavorful herbs and seasonings it deserves.