How to Make Homemade Veggie Bruschetta
If you’re looking for a unique and delicious take on traditional bruschetta, look no further than this mixed veggie bruschetta recipe! With its rustic variety of toppings, this dish is sure to satisfy your cravings for something both hearty and flavorful.
With its hearty combination of toppings and bold, rustic flavors, this mixed veggie bruschetta recipe is sure to become a new favorite in your household. Whether you’re enjoying it as a light lunch or serving it as an appetizer at your next party, this dish is guaranteed to impress and satisfy even the most discerning of palates.
Watch Bruschetta video recipe:
How to Make VEGGIE BRUSCHETTA Like an Italian
Vincenzo’s Top Tips To Make Veggie Bruschetta
Time matters
Cook your capsicum for at least 10 minutes until it softens and to get the right
Added aroma
Make sure to sprinkle a small amount of dried herbs on top of the bread to add aroma to your bread
Enough to fit in
Cut the slice of provolone cheese just enough for it to fit onto a slice of bread and make sure to place it on top.
Veggie Bruschetta
Print Recipe
Equipment
- 2 Small non-stick flat saucepans
- Small mixing bowl
- wooden spoon
- Pizza tray
Ingredients
- 3 slices Crusty Italian bread
- 1 Mushroom, sliced
- 1 Provolone cheese, slices
- ½ Capsicum cut into slices
- Fresh parsley, A handful. chopped
- 2 slices Grilled zucchini
- 1 Egg
- Fresh parmesan cheese, A handful
- 2 pinches Dried mixed herbs
- Mixed salad leaves, A small portion
- A pinch of salt
- Extra virgin olive oil, EVOO
- 1 glass Water
Instructions
- Put one saucepan on medium heat and place 2 x tablespoons of extra virgin olive oil in one of the saucepans.
- Add the sliced mushrooms and cook them for around 3 minutes. Remove this from the stove and put this to the side.
- Put the second saucepan on medium heat and place the capsicums inside then cover them with water.
- In a small mixing bowl, crack the egg and beat it well, then add 2 x pinches of parmesan and mix well.
- Cook the capsicum for 10 minutes/until it softens.
- Strain the water from the saucepan and add 3 x tablespoons of extra virgin olive oil, then stir this well for around 3 minutes.
- Add the egg to the capsicum and mix well with a wooden spoon, then add a sprinkle of mixed dried herbs. Put this saucepan to the side also.
- Drop a tablespoon of extra virgin olive oil on each slice of bread then spread this over the bread using your finger.
- Sprinkle a small amount of dried herbs on top of the bread also.
- Cut the slice of provolone cheese just big enough for it to fit onto a slice of bread and place it on top.
- Scoop up the mushrooms and place this on top, covering the cheese.
- Place this slice along with the other two slices of bread on a pizza tray and place this in the oven at 150 degrees for 5 minutes.
- Remove the two plain slices of bread from the oven, leaving the one with cheese and mushrooms inside for another 2 minutes.
- Place the 2 x slices of zucchini on top of one of the slices of bread, and top it with chopped parsley and a touch of extra virgin olive oil.
- Place the capsicum mixed with egg on to the other slice of bread and add chopped parsley on top.
- Vincenzo's Plate
Video
How to serve Veggie Bruschetta
To create a beautiful and delicious presentation of the Veggie Bruschetta recipe. Start by making a small ball of salad with your hands and placing it in the middle of a plate. Add a little bit of salt and oil to the salad and mix it through. Then, place each of the pieces of bruschetta on top of the salad. Allowing the ingredients to mingle with the fresh greens.
Additionally, for larger gatherings or dinner parties. Consider making extra portions of the Veggie Bruschetta recipe by using double the amount of ingredients. This is a perfect way to start the meal with a light and flavorful appetizer that is sure to impress your guests.
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