Bruschette Assortite recipe served on a plate, by Pekin the Chef
Sep 02 2026
Restaurants›Il Fornaio Sacramento›Bruschette Assortite Recipe

Bruschette Assortite Recipe

Inspired by Il Fornaio Sacramento
Time1h
Serves4

garlic grilled ciabatta with 3 toppings: caponata | roasted cherry tomatoes | pistachio pesto & stracciatella

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Ingredients

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For the Garlic Grilled Ciabatta

For the Caponata

For the Roasted Cherry Tomatoes

For the Pistachio Pesto & Stracciatella

Method

For the Garlic Grilled Ciabatta

  1. 1

    Prepare the Ciabatta

    Preheat your grill or grill pan over medium heat. Cut the ciabatta loaf in half lengthwise.

  2. 2

    Garlic Oil

    In a small bowl, mix olive oil with minced garlic cloves. Brush the mixture generously on the cut sides of the ciabatta.

  3. 3

    Grill the Bread

    Place the ciabatta on the grill, cut side down, and grill for about 3-4 minutes until toasted and grill marks appear. Remove and sprinkle with salt.

For the Caponata

  1. 4

    Prepare the Vegetables

    Dice the eggplant, zucchini, bell pepper, onion, and celery into small cubes.

  2. 5

    Cook the Vegetables

    In a large skillet, heat olive oil over medium heat. Add the onion and celery, sautéing until soft (about 5 minutes).

  3. 6

    Add Eggplant and Zucchini

    Add the eggplant and zucchini, cooking for another 5-7 minutes until they start to soften.

  4. 7

    Add Bell Pepper and Seasonings

    Stir in the bell pepper, green olives, capers, tomato paste, red wine vinegar, sugar, salt, and pepper. Mix well.

  5. 8

    Simmer the Caponata

    Reduce heat to low and let the mixture simmer for about 15 minutes, stirring occasionally, until all vegetables are tender.

  6. 9

    Cool and Serve

    Remove from heat and let the caponata cool. It can be served warm or cold.

For the Roasted Cherry Tomatoes

  1. 10

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 11

    Prepare the Tomatoes

    Wash and dry the cherry tomatoes, then place them in a baking dish.

  3. 12

    Season and Roast

    Drizzle with olive oil, and season with salt, pepper, and fresh basil. Toss to combine. Roast for 20 minutes until they burst and caramelize.

  4. 13

    Cool and Set Aside

    Remove from the oven and allow to cool slightly before using.

For the Pistachio Pesto & Stracciatella

  1. 14

    Make the Pesto

    In a food processor, combine pistachios, fresh basil, garlic clove, olive oil, and salt. Blend until smooth but still slightly chunky.

  2. 15

    Assemble the Topping

    In a bowl, mix the pistachio pesto with stracciatella cheese until well combined.

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