Bruschetta Trio

by | Sep 26, 2025 | Appetisers, Basil, Cold Appetisers, Hors d'Oeuvres, Italian, Oregano, Snacks, Thyme, World Cuisines

Jump to Recipe Print Recipe

Bruschetta Trio

A colourful platter of crisp toasted bread topped with three classic combinations: tomato–basil, creamy goat’s cheese with honeyed figs, and roasted peppers with olives—perfect for sharing.

⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.

No ratings yet
Print Pin
Keyword: Snacks, Bruschetta, Italian
Category: Appetisers, Snacks
Course: Appetizer, Hors d'Oeuvres
Cuisine: Italian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 277kcal
Author: MJF
Cost: £3.00

Equipment

  • 1 Grill or Toaster
  • 1 Cutting Board & Chef's Knife
  • 2 Small Mixing Bowls

Ingredients

For the Base

  • 1 each Rustic Baguette or Country Loaf sliced into 12 pieces about 250 g / 9 oz
  • 2 tbsp Extra-Virgin Olive Oil 30 ml / 2 tbsp
  • 1 each Garlic Clove peeled and halved

Tomato & Basil

  • 200 g Ripe Cherry Tomatoes diced 1½ cups
  • 2 tbsp Extra-Virgin Olive Oil 30 ml / 2 tbsp
  • 1 tbsp Balsamic Vinegar 15 ml / 1 tbsp
  • 6 each Fresh Basil Leaves finely shredded
  • Sea Salt and Black Pepper to taste

Goat’s Cheese & Fig

  • 120 g Soft Goat’s Cheese 4 oz
  • 4 each Fresh Figs sliced
  • 1 tbsp Runny Honey 15 ml / 1 tbsp
  • 1 pinch Fresh Thyme Leaves

Roasted Pepper & Olive

  • 150 g Roasted Red Peppers sliced 1 cup
  • 8 each Black Olives pitted and halved
  • 1 tbsp Extra-Virgin Olive Oil 15 ml / 1 tbsp
  • 1 tsp Red Wine Vinegar 5 ml / 1 tsp
  • 1 Pinch Dried Oregano

Instructions

Toast the Bread

  • Preheat grill (broiler) to medium–high. Brush bread slices lightly with olive oil. Grill for 1–2 minutes each side until crisp and golden. Rub the cut side of the garlic clove over each slice while still warm.

Tomato & Basil

  • Mix diced tomatoes with olive oil, balsamic vinegar, and basil. Season with salt and pepper. Spoon onto 4 toasted slices.

Goat’s Cheese & Fig

  • Spread goat’s cheese on 4 slices. Top with fig slices, drizzle with honey, and scatter with thyme.

Roasted Pepper & Olive

  • Toss roasted peppers with olive oil, red wine vinegar, and oregano. Arrange with black olives on the remaining 4 slices.

Serve

  • Arrange all bruschetta on a platter and drizzle lightly with extra olive oil if desired. Serve immediately while bread is crisp.

Notes

Chef’s Tips & Variations
Bread: Ciabatta or sourdough work equally well; day-old bread is ideal once toasted.
Seasonal Switch: You can use any items that you like, for instance, replace figs with pears in winter or add grilled courgette ribbons in summer. 
Make Ahead: Prepare toppings up to 2 hours ahead; toast bread just before serving for best crunch.

Nutrition

Calories: 277kcal | Carbohydrates: 10g | Protein: 7g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 14mg | Sodium: 152mg | Potassium: 213mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1819IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 1mg

Rate this Recipe

✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.