Summer Bruschetta

Move over tomato and basil! These are some seriously tasty bruschetta. They’re unique, simple to prepare and super tasty. Even better, there’s such a great variety- there’s something creamy, something herby and something sweet. First up is a creamy white bean and rosemary puree which is placed atop crusty bread. The dried rosemary offers up a bit of earthiness while the red wine vinegar gives it a little kick. Next is a bruschetta with a mixture of fresh herbs- the greater variety of herbs, the better. I use parsley, mint, basil, carrot tops, and fennel fronds but you can use anything you have on hand. The herb mixture is then topped with a few slices of cherry tomatoes along with a drizzle of lemon and olive oil. Preparing the bruschetta itself is easy. Simply, brush both sides of the bread with olive oil and toast in a 350-degree oven until golden brown. All except the slices of bread destined for the fig mixture should be rubbed with the cut side of a garlic clove. And last but not least is a sweet fig, mint and balsamic topped bruschetta that is first slathered with a layer of creamy ricotta cheese. Let the party begin! 

Bruschetta with White Bean and Rosemary Puree


  • 6 slices Italian bread (brushed with olive oil, toasted, and rubbed with a garlic clove)
  • 1- 15 oz. can cannellini beans
  • Salt and Pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, sliced
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried rosemary


  1. Drain and rinse the cannellini beans. Place in a small bowl and mash with a fork or potato masher. Add ½ teaspoon salt and ¼ teaspoon pepper. 
  2. In a small sauté pan, heat 2 tablespoons olive oil over med-high heat. Add garlic and sauté until lightly golden brown. Add in cannellini beans, vinegar, and rosemary and cook for 5 minutes over medium heat. Add more salt and pepper, if needed. 
  3. Top bread slices with white bean puree. 

Bruschetta with Fresh Herbs


  • 6 slices Italian bread (brushed with olive oil, toasted, and rubbed with a garlic clove)
  • ½ cup freshly grated Parmesan
  • 1 cup of mixed herbs (I used parsley, mint, basil, carrot tops, and fennel fronds)
  • 6 cherry tomatoes, quartered
  • Salt and Pepper
  • Juice from half a lemon
  • 1 tablespoon olive oil


  1. Grate Parmesan over warm bread slices. Top with the mixed herbs and cherry tomatoes. Sprinkle with salt and pepper and drizzle with olive oil and lemon juice. 

Fig, Mint and Parmesan Bruschetta


  • 6 slices Italian bread (brushed with olive oil and toasted)
  • 6 tablespoons ricotta cheese
  • 6-8 large ripe figs, stems removed and quartered
  • 6 leaves of fresh mint
  • 1 tablespoon balsamic vinegar
  • 1/3 cup parmesan shards


  1. Spread each slice of bruschetta with a tablespoon of ricotta cheese. Top bread slices with figs, mint, and parmesan. Drizzle with balsamic vinegar and serve!

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