In celebration of my love for bruschetta, I give you four different ways to enjoy the traditional Italian antipasto.
So, it’s a Saturday afternoon, and I’m enjoying my homemade bruschetta with Christian as we celebrate our third year together. Meanwhile, all of Tampa is guzzling booze downtown at the annual (101st, to be exact) Gasparilla parade. I have lived in Tampa for 16 years, and have never experienced Gasparilla.
Every time I tell people that, they gasp with disbelief. “Are you serious?” they question. I can explain… Um… I just don’t really care about it. That’s all. I’ve just never been the type to enjoy something like that. Maybe I’ll go one day and form a different opinion, but for now, I just have no desire.
I have, however, run a Gasparilla race. Last year I ran the Gasparilla 8k, and this year, I was signed up for the half marathon. That’s another story…
In three weeks I am technically supposed to be running 13.1 miles down Bayshore Boulevard, but my foot had other plans. After a couple months of pain, I finally had an MRI done. And… the results showed… drum roll…
Nothing.
Nada.
Oh, in addition to a sh*t ton of blood work, there were no signs of arthritis, the MRI was clean minus a bit of inflammation, yet I still have pain. At this point it’s a matter of purchasing some new [better] and more stable shoes to work in conjunction with my inserts. I still get a little depressed thinking about the work I put in before my pain, and how I could have been crossing a finish line feeling that incredible feeling in February. Guess I’ll just have to sign up for another one!
Back to the bruschetta.
If you’re new to TBB you may not know this, but I am a huge lover of Italian flavors, culture, and cooking. And since one of my favorite antipasto is bruschetta, I thought I would play around with it a little. Although I am in love with the original chopped tomato version, it’s always fun to experiment, right?
No recipe here, just a combination of ingredients with however much of each you prefer. This is what you’ll need:
- Buffalo mozzarella
- Ricotta cheese
- Mascarpone cheese
- Vine ripe tomatoes
- Garlic
- Fresh basil
- Dried figs
- Pitted dates
- Salt
- Pepper
- Extra virgin olive oil
- Balsamic glaze
- Prosciutto
- Pumpkin seeds
- Italian loaf
To toast the bread, first preheat the oven to 350 degrees. Slice the loaf into pieces, and place on top of a baking sheet. Drizzle with extra virgin olive oil, and place in the oven for about 10 minutes, or until crispy.
Let’s dive into the combinations.
The Caprese Bruschetta
Slices of buffalo mozzarella topped with sliced vine ripe tomatoes, fresh basil, salt, pepper, and drizzled with extra virgin olive oil and a balsamic glaze.
The Fig & Pig Bruschetta
Smeared mascarpone cheese topped with 2 slices of prosciutto and sliced dried figs.
The Pumpkin Patch Bruschetta
Ricotta cheese spread atop toasted Italian bread topped with a sprinkle of roasted pumpkin seeds and sweet, sliced dates.
The Remix Bruschetta
This version is a bit of a play on the traditional. Chopped tomato mixed with 1/2 clove of garlic (minced), sprinkled with salt and pepper and drizzled with extra virgin olive oil, placed atop prosciutto over a crunchy slice of Italian bread.
Join the conversation:
What’s your favorite Italian dish?
What is your go-to appetizer when you’re having a dinner party?
If you liked this recipe, don’t forget to pin it for later!
I love love love bruschetta! So many delicious and beautiful recipes…I will be right over! XOXO
She Rocks Fitness recently posted…What The Single Woman Buys At Costco Part V
It’s definitely a favorite of mine. Thanks Katie!! <3
Bruschetta is just another reason why I’m proud of being Italian! Seriously i was alllllll of these combos, especially the pumpkin patch version. I know my family would LOVE these!
rachel at athletic avocado recently posted…Gluten-free Roasted Strawberry and Toasted Coconut Scones
Count me in for any food item that is versatile like bruschetta. Side note: every time I read “bruschetta” I can hear Giada DeLaurentis saying it with her Italian accent.
Jess @hellotofit recently posted…What Every Personal Trainer Should Know About Living on Commission
LOL that’s what happens to me when I read ‘spaghetti’
Oh my these look so good! My husband loves Gasparilla and I can take it or leave it, so I totally get it!
Amanda Elizabeth – Meet at the Barre recently posted…Photography 101 – Working With ISO to Get That Brightness
Ha yeah exactly. I feel ya!
You’re speaking directly to my heart with this bruschetta! We make it all the franking time at home! My friends who live in Tampa were telling me about that event, but they weren’t going either so maybe it really isn’t all it’s cracked up to be!
I’m so sorry about missing your half. I know how tough that is and I’ve been there with some serious FOMO. There will always be another race though and you’re so smart for being patient and taking care of yourself above all else. Hang in there and I hope you find the perfect pair of shoes! xo
Margaret @ youngandrungry recently posted…TOL- Whole30 Wrap-Up FOREVER!!!!
I was able to transfer my registration to the 8k so that’s good, but you’re right there’s always a race around the corner!! xo
I absolutely love Bruschetta. Great recipes. We’ll be trying some of them !
These PHOTOS, Christina! So very beautiful! The “Pumpkin Patch” version sounds TO DIE FOR!
Thanks so much Alexa!!
YESSSS!! (Insert raised hands emoji here) Bruchetta is my faveee. The restaurant I work at has a Burrata Bruchetta appetizer with tomatoes, garlic and basil, and it actually pains my soul when I have to bring it out to costumers and know that I can’t any of it.
Lacey @ Runs & Roses recently posted…Why I Want to Become a Registered Dietitian
YUM that sounds amazing <3
I’m in love with your photos! This looks beautiful and delicious!
Molly recently posted…Vegan Farro & Roasted Brussels Sprout Salad
Thank you so much Molly!
I LOVE Bruschetta! I’ve never tried to make it at home though, will have to give these a try!
Rachel recently posted…The Game-Changer for Airport Parking
These all look insanely delicious! I love the fig and remix bruschetta. That’s so frustrating about your MRI — I had an MRI done right before my marathon and had similar results and it was the most frustrating thing in the world. Finding the right pair of shoes with the proper insoles has definitely helped me though. On the bright side, there’s always another race around the corner, the most important part is feeling pain free so you can enjoy it
Kellen recently posted…Brown Sugar Banana Muffin Recipe
Seriously – it’s almost like I wanted something to be diagnosed because it would explain my pain! So weird.
Caprese Bruschetta? OMG! These all look delicious! Gorgeous photos by the way
Diana recently posted…Bacon Roses
Thanks so much Diana! <3
Ahh that’s so frustrating about your MRI. I ran the Gasparilla 8K race last year too! This year i’m signed up for the 15K and I worry about my knee pain but I’m going to finish even if I have to walk! I’m sure you’ll be in a race in no time
Yes! Great attitude – just gotta finish! My knees are horrible too. I’ve actually transferred my registration and will be doing the 8k!
heck yes! didn’t know you could transfer that’s awesome.
Lauren recently posted…Two Scoops
Oh, yes please! Take me to the pumpkin patch! These combos look delicious. I love bruschetta and a yummy, easy appetizer.
Carly @ Fitliving blog recently posted…Cheesy Rosemary Truffle Popcorn {Vegan Modification Included}
Totally, just throw it all on toast!! Haha
thanks Carly!
I LOVE BRUSCHETTA. Growing up, there was a frozen food bruschetta (I know) that I was obsessed with. When I was a teenager, my mom found this version that I equally became obsessed with, and thankfully it was a bit healthier. One of the main reasons I love bruschetta is for its versatility. You literally can never get bored with it, and each of your ideas looks delicious. Thank you for sharing, Christina!
Julia @ Lord Still Loves Me recently posted…Learning to Say “No” From A Devout People Pleaser
That’s exactly why I love them, too!! Thanks for the love Julia!! <3
Love this! Bruschetta is the best – especially when you can mix it up!
Kati @ Around the Plate recently posted…Roasted Carrots with Lentils
Oooh you just made me miss Italy so much! When I was there I ate bruschetta (or really any bread/cheese) for breakfast lunch and dinner (literally!!). These look fabulous!
Liz @ The Clean Eating Couple recently posted…5 Natural Beauty Swaps You Can Make Right Now