In Italy, where bruschetta comes from, it is customary to serve this dish at the beginning of a feast so that it arouses an appetite. But it's also a great breakfast option. Diversify your morning menu with 5 bruschetta recipes
Bruschetta with salsa and dried duck
Bruschetta with jerky and tomatoes / open sources
Ingredients
- White bread - 4 pieces
- Dried duck brisket - 50 g
- Tomato - 2 pcs.
- Bulb onions - 1 pc.
- Cilantro - small bunch
- Lime - 0.5 pcs.
- Lemon - 0.5 pcs.
- Apple - 1 pc.
- Olive oil - 10 ml
- Sugar, salt - to taste
Preparation
Dice the tomato, onion and peeled apple. Grind the cilantro. Mix all this in a deep bowl. Season with lemon and lime juice. Season the salsa with sugar and salt. To spice up the bruschetta, you can add finely chopped chili peppers. Dip a cooking brush in butter and brush over the bread. Place them in a dry, preheated skillet and lightly fry on both sides. Slice the dried duck brisket thinly. Place salsa and brisket slides on a piece of toasted bread. Decorate with fresh cilantro leaves.
Bruschetta with melted cheese, salmon and nori
With salmon and cream cheese / open sources
Ingredients
- Dark bread - 4 slices
- Low-fat cottage cheese - 450 g
- Chicken egg - 1 pc.
- Soda - 0.5 tsp
- Butter - 50 g
- Salmon - 50 g
- Nori - 20 g
Preparation
Take two pots - one larger, one smaller. Pour water into the larger one, put on fire. Fry a piece of salmon on the second burner. Use scissors to cut a sheet of nori algae into strips. Place the curd in a smaller saucepan. Add the egg and purée the egg-curd mass with a hand blender until smooth. Continuing to blend the mass, pour soda into it. Place a saucepan with cottage cheese in a saucepan with boiling water and heat, stirring, for 5 minutes. The mass should become plastic. It should slide off the spoon with a characteristic curd of processed cheese. After removing from heat, punch the mass again with a blender. Add oil and stir. Fry the bread in a toaster. Spread it with melted cheese. Top with salmon and nori strips.
With peas, feta cheese and mushrooms
Ingredients
- Borodinsky bread - 4 pieces
- Green peas - 500 g
- Cream 10% - 200 ml
- Unrefined sunflower oil - 60 ml
- Ground coriander - 2 tbsp l.
- Salted cheese - 50 g
- Champignons - 1 mushroom
- Salt, sugar - to taste
Preparation
Cook for 20 minutes in 2 liters of boiling water peas. Heat 10 ml of oil in a frying pan, fry the mushroom plates in it until golden brown. Drain the peas, purée and add cream. When the mass becomes homogeneous, add butter, coriander, sugar, salt. Spread the warmed-up bread with a paste, on it - champignon and crumble the feta cheese.
With pickled tofu and poached egg
Poached egg / open sources
Ingredients
- Bread - 4 pieces
- Eggs - 2 pcs.
- Soy tofu cheese - 100 g
- Soy sauce - 100 ml
- Ground coriander - 2 tbsp l.
- Sweet Chili sauce - 50 ml
- Avocado - 40 g
Preparation
Cut the tofu into 1 cm thick slices. Put them in a deep container. Behind [1] pour soy sauce and sweet chili sauce. Cover with cling film and refrigerate overnight. Prepare poached egg. Cut the avocado into slices, after peeling it off. Lightly fry the pieces of bread in a dry skillet. Put a plate of tofu, avocado, poached egg on them. Cut it right before serving.
With herring, eggs and apples
With forshmak / open sources
Ingredients
- Dark bread - 4 slices
- Herring - 4 fillets
- Eggs - 2 pcs.
- Loaf - 0.5 loaves
- Sour apples - 2 pcs.
- Pickled onions - 50-100 g
- Milk - 100 ml
- Salt, sugar, lemon juice - to taste
Preparation
Boil eggs. Peel the apples and cores, and the loaf from the rind (soak it in milk). Blanch 3 herring fillets, apples, add loaf, eggs, pickled onion and 4 herring fillets. Lightly fry the bread in a dry skillet. Put the forshmak on it. Decorate with berries or onion feathers.
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