vegetarian recipe: Summer bruschetta the delicious recipe food

vegetarian recipes
vegetarian recipes

Ah, in our vegetarian recipes selection we choose these famous sandwiches a delicious recipe food, essential in Italy and in summer! Bruschetta is a slice of golden baked bread with lots of goodies. You can do all 3 or just one, they are very different, so it’s up to you!

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  • 12 slices sourdough bread
  • 30 ml olive oil
  • 3 cloves of garlic peeled

Pesto bruschetta

  • 15 ml olive oil
  • 1 courgette diced
  • 0.5 Red onion minced
  • 60 g pesto
  • 4 eggs

Sun Bruschetta

  • 1 clove garlic peeled
  • 60 g Humus
  • 8 dried tomatoes
  • 60 g kalamata olives pitted
  • 20 g rocket

Fresh bruschetta

  • 60 g ricotta
  • 2 case chive chiseled
  • 100 g Cherry tomatoes cut in half
  • 1 shallot minced
  • 0.5 courgette cut into ribbons
  • 1 case thyme

Preparation of the recipe

  • Preheat the oven to 180 ° C. Brush the slices of bread with olive oil and rub with the garlic, place them in the oven, and toast for 7 minutes.

Pesto bruschetta

  • Heat the olive oil in a pan. Add the diced zucchini and brown for 3 to 4 minutes. Season with salt and pepper.
  • Bring a saucepan to a boil and pour in the vinegar. Break an egg into a ramekin. Swirl the water in the pot with a spoon and pour the egg gently. The water should keep turning. Turn off the heat and cook for 3 minutes. Collect the egg with a skimmer and place it on absorbent paper. Do the same with others.
  • Spread the rest of the pesto on the toast, add the zucchini, red onion and finish with the poached egg.

Sun Bruschetta

  • Put the garlic in a food processor with the sundried tomatoes and kalamata olives, mix until the mixture is chopped, not too fine. Season with salt and pepper.
  • Spread the hummus on the toast, add the sundried tomato / olive mixture and finish with the arugula.

Fresh bruschetta

  • Combine the ricotta and chives, season with salt and set aside.
  • Put the cherry tomatoes in a salad bowl with the shallot, salt and pepper and mix.
  • Spread the ricotta on the slices of bread, add the tomatoes, the courgette ribbons, finish with the thyme.

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