Bruschette Miste (3pz) Recipe

Slice and oil

Preheat oven to 200°C (400°F) or heat a grill/pan. Arrange baguette slices on a baking sheet. Lightly brush both sides with 2 tablespoons extra-virgin olive oil.

Toast in the oven for 6–8 minutes, flipping once, until golden and crisp but not overly browned. Alternatively, grill or pan-toast 1–2 minutes per side.

When toasts are warm, rub the cut garlic clove over the top of each toast to impart a subtle garlic flavor. Sprinkle very lightly with flaky sea salt. Set toasted slices aside on a rack so they remain crisp.

Combine diced tomatoes, sliced basil, finely diced red onion and 1/2 minced garlic clove in a medium bowl.

Add 1 tablespoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Gently toss to combine, taste and adjust seasoning. Let rest 5–10 minutes for flavors to meld. Keep chilled or at cool room temperature until assembling.

Right before serving, drain any excess liquid from the tomato mix to avoid soggy toasts. Spoon an even portion onto 2–3 toasted slices (about 1–2 tablespoons per slice).

Heat 1 tablespoon unsalted butter with 1 teaspoon olive oil in a medium skillet over medium-high heat until butter foams.

Add sliced mushrooms in a single layer and let cook undisturbed 2–3 minutes to develop color. Stir and continue cooking 2–3 minutes until mushrooms are golden and any released moisture has evaporated.

Add 1 minced garlic clove and 1/2 teaspoon thyme. Cook 30–45 seconds until fragrant, then deglaze with 1 tablespoon white wine if using, scraping up any browned bits. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in chopped parsley off the heat.

Spoon warm mushroom mixture onto 2 toasted slices (about 2–3 tablespoons per slice).

Place 1/2 cup ricotta, 1 teaspoon cream (or milk), 1/2 teaspoon extra-virgin olive oil, 1/8 teaspoon sea salt and a pinch of black pepper into a small bowl or mini food processor.

Whip until smooth and slightly aerated (using a fork vigorously or pulse in food processor). Adjust texture with another teaspoon of cream if needed.

Spread about 1–2 tablespoons of whipped ricotta onto each of the remaining 2 toasted slices. Drizzle each with 1 teaspoon honey and finish with a little lemon zest if using.

Arrange the three varieties (tomato, mushroom, ricotta) on a plate — two slices per variety if preparing extra, or one slice each for 3-piece serving. For the menu item indicated (3 pcs), select one slice of each topping.

Optionally garnish tomato bruschetta with an extra basil leaf, mushroom bruschetta with a sprinkle of parsley, and ricotta bruschetta with a light grind of black pepper. Serve immediately so toasts stay crisp.