Photo of: Garlic and Cheese Bruschetta

Garlic and Cheese Bruschetta

Submitted by: STP 
Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist. 

Mango and Goat Cheese Delight

Submitted by: Lana MacKenzie 
Pieces of watercress and slices of mango are topped with breaded goat cheese. 

Prosciutto Parmesan and Pine Nut Bruschetta

Submitted by: MISS AMY 
Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts. 

Photo of: Bruschetta III

Bruschetta III

Submitted by: Susan 
Two kinds of cheeses make this simple bruschetta everyone's favorite. Adjust the quantities of herbs to taste. 

Photo of: Balsamic Bruschetta

Balsamic Bruschetta

Submitted by: Kathy Bias 
Balsamic vinegar adds a delicious zip to easy bruschetta. 

Photo of: Angel's Yummy Bruschetta

Angel's Yummy Bruschetta

Submitted by: robynne 
A delicious Italian appetizer that was divided and revised and modified over several years. I hope you enjoy it ... 

Photo of: Carrie's Bruschetta Appetizer

Carrie's Bruschetta Appetizer

Submitted by: CARRIE33 
This yummy bruschetta recipe is for anyone who likes feta cheese and tomatoes, and is great for dinner parties. Assemble while the ingredients are still warm so the mozzarella will melt slightly. 

Photo of: Becca's Bruschetta

Becca's Bruschetta

Submitted by: Becca 
This is a great appetizer, especially for entertaining guests. It goes well with any Italian entree, doesn't require a lot of work, and it tastes wonderful! 

Photo of: Apple Goat Cheese Bruschetta

Apple Goat Cheese Bruschetta

Submitted by: CrdsGrl 
Home Town: Hobbs, New Mexico, USA
Living In: Phoenix, Arizona, USA
Topping French bread slices with a mixture of apple, goat cheese, and herbs makes a delicious and quick appetizer. 

Photo of: Cheddar Bruschetta

Cheddar Bruschetta

Submitted by: Vicki Thompson 
'I always like to try bruschetta when we're eating out at a restaurant to see how it compares to my recipe-- and I haven't found one that's better yet!' writes Vicki Thompson of Bristol, New Brunswick. 'It's a hit when i serve it to company or take it to potlucks and other gatherings.' 
 
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