This week I’m focusing on savory bruschetta that can top the food of your choice. Whether you want to go classic with crisp crostini, keep it lower carb with sweet potato rounds, or make it simple by using store-bought crackers, I’ve got an assortment of toppings for you to try.
Tomato Basil Bruschetta– This is the classic recipe that you’ll find at many an Italian restaurant. Sure, you could go out to eat, but when you make your own you get to choose exactly how you want it to be seasoned.
Kale and Onion Polenta Crostini– This is one of the more unique bruschettas I’ve made. First, you’ve got a kale-centric topping. Then you have a crostini made out of polenta. These two items deliver a whole new kind of snacking experience.
Roasted Rhubarb Crostini– This is a special sort of bruschetta because in my experience you only find rhubarb for a few weeks in spring. So, bookmark it now and get ready for this year’s supply of rhubarb.
Roasted Tomato Bruschetta– Since it’s still winter, odds are that the tomatoes in the produce section look sad. No need to despair. Simply roast those tomatoes for a flavor packed bruschetta.
Find the savory topping that you like and make a batch. Then come back next week to see the slightly sweet bruschetta toppings I’ve created.