39 thoughts on “Bruschetta, Rethought”

1. Hi Everyone! I made my own bread for the bruschetta and topped it with a Greek Yogurt Lentil Salad and Goat Cheese and Grapes. I really enjoyed coming up with toppings for this recipe! Great choice Laura!
   http://letscookandbefriends.blogspot.com/2012/05/happy-mothers-day-bruschetta-rethought.html

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2. What a great start to a recipe! We tried something completely new and topped our crispy bruschetta with a light and delicious baked spinach and artichoke dip. Such a good combination!

   http://www.itsnotabouttherecipeblog.com/2012/05/bruschetta-with-spinach-and-artichoke.html

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3. I made a roasted vegetable bruschetta with mexican flavors and topped with queso fresco! http://www.joanne-eatswellwithothers.com/2012/05/recipe-roasted-vegetable-bruschetta.html I can’t wait to see what everyone else made.

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4. We made a strawberry and goat cheese dessert bruschetta! So simple, but sooo good!

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   • Oops! Here’s the link http://college.biggirlssmallkitchen.com/2012/05/the-food-matters-project-bruschetta-rethought.html

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5. Pingback: Strawberry Nutella Bruschetta | foodandfrederick

6. I went the dessert route with this one & made it for a simple Mother’s Day dessert. Fragrant orange mint, sweet macerated strawberries and a nutella drizzle. http://foodandfrederick.com/2012/05/14/strawberry-nutella-bruschetta/

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   • You had me at “nutella drizzle”!!

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7. I wanted to book a flight to Italy after making this. http://joinmefordinner.wordpress.com/2012/05/14/rethinking-bruschetta-and-remembering-italy/ I’m looking forward to reading all the other variations.

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8. Good Morning! I LOVE Bruschetta so much – great choice Laura.
   I did a Mushroom Lovers Bruschetta (1 Point Plus Each!)

   http://www.everydaymaven.com/2012/the-food-matters-project-mushroom-lovers-bruschetta/

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9. Pingback: meatless monday | white bean ragout with toast | the lushers

10. Great recipe choice! I had been wanting to make the white bean ragout from this month’s Bon Appetit & it fit together with the bruschetta perfectly!

    http://lifewiththelushers.com/2012/05/meatless-monday-white-bean-ragout-with-toast/

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11. I was inspired by a recipe in Bon Appetit magazine for this bruschetta variation. http://www.givingtable.org/blog/2012/5/14/the-food-matters-project-bruschetta-rethought.html

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12. So glad everyone liked the recipe I chose this week. You can’t go wrong with all the ingredients you love piled onto crunchy rustic bread. I can’t wait to try some of your creations!

    I kept it simple and made Blue Cheese and Honey Bruschetta.
    http://laurajanelli.posterous.com/simple-bruschetta

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13. I topped my bruschetta with sautéed swiss chard and an egg. Best breakfast!

    http://bigeatstinykitchen.com/2012/05/14/breakfast-bruschetta-with-swiss-chard/

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    • love breakfast bruschetta! this looks really good!

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      • Thanks. Great recipe choice.

14. Pingback: Breakfast Bruschetta with Swiss Chard « BIG EATS…tiny kitchen

15. http://fifthfloorkitchen.wordpress.com/2012/05/14/food-matters-project-15-bruschetta/

    Definitely had some fun making this delicious and to my tastes! We did 2 of them: asparagus & lima beans, and mushrooms!

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16. Pingback: Bubble Room Bruschetta ::: Bruschetta, Rethought | keely marie

17. I made a toasted cheesy bruschetta to go with fresh clams in a white wine and butter sauce. It’s a take on the bread at the Bubble Room in Captiva, Florida http://keelymarie.com/2012/05/14/bubble-room-bruschetta-bruschetta-rethought/

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18. Sorry to have been absent from the party for the past few weeks. I made a fig-olive bruschetta as part of my Mothers’ Day feast. Che squisito! Enjoy. http://culinary-adventures-with-cam.blogspot.com/2012/05/food-matters-project-fig-olive.html

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19. I made Bittman’s Gingered Pea Spread:
    http://meadowsknits.blogspot.com/2012/05/gingered-pea-spread-with-mint.html

    While making bruschetta was a great idea, I didn’t love the spread I chose. I’ll have to do better next time.

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20. I made Bruschetta with Caramelized Leeks and Toasted Pine Nuts. YUM!
    http://www.myhealthyeatinghabits.com/2012/05/14/bruschetta-with-sauteed-leeks-and-toasted-pine-nuts/

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21. I made bruschette with cucumber and jalapeño
    http://www.mrsgarlichead.com/2012/05/cucumber-jalapeno-bruschetta.html

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22. Hi everyone! This is my first time cooking along you all, but have been reading the blog for a while so finally decided to join you. This is my clean eat breakfast bruschetta; traditional but so yummy. http://thefitnessgirlkitchen.blogspot.com/2012/05/food-matters-project-bruschetta.html

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23. I love bruschetta… I did a lemon & chive ricotta version… http://www.loveandlemons.com/2012/05/14/lemon-chive-ricotta-bruschetta/

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24. http://prairiesummers.wordpress.com/2012/05/14/bruschetta-rethought/

    I went with peas, apple and a chia seed bread for a slightly different version lol.

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25. I made a fruit and spun honey bruschetta using pecan raisin bread.

    http://lexiskitchensb.blogspot.com/2012/05/fruit-bruschetta-with-spun-honey.html

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    • Yum! The pecan raisin bread looks delish!

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      • Toasting it really made it great, and the fruit stuck to the spun honey spread perfectly.

26. http://www.artbymegan.com/daily-daydream/gluten-free-bruschetta-pan-con-tomate-food-matters-project/

    Spanish bruschetta = pan con tomate!
    Enjoy

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27. This is my first week of participation too! I went two different ways, both with homemade sourdough as the base. Savory (truffled cremini & parmesan) and sweet (raspberry-lemon & goat cheese). What a great choice!

    http://www.greensandseeds.com/sweet-savory-bruschetta-the-food-matters-project/

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28. I’m late to the party posting this week–I made my bruschetta yesterday but was too sleepy to post by the time I got a chance to do it! I made mine two ways: one with arugula, basil, tomato, and parmesan and one with Bittman’s Chopped Cauliflower Salad, North African Style. I added beans to the cauliflower salad. Both variations tasted good and made for a quick and light dinner for my best friend and I. I love all of the variations I’m seeing posted and thanks to Laura for picking such a great versatile dish!

    http://dinnerwithaura.com/2012/05/15/bruschetta-rethought-the-food-matters-project/

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29. I’m so sorry I’ve been missing-in-action lately, but I’ve had some major blog issues. Suffice it to say my old blog Twenty by Sixty isn’t going to be available anymore, but I’ve started a whole new blog called Crespéou, which you can find at http://www.crespeou.com. I’ve transferred many of my old posts and recipes there, including the Baked Rigatoni that many of you linked to in one of our early FMP weeks. I’ll rejoin the group as soon as I can get things in order on the new blog. In the meantime, I’m loving seeing your creations and variations! What a clever group

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30. Love what I did with this one! Tastes like spring!

    http://www.simplywholekitchen.com/2012/05/bruschetta-revisited-food-matters.html?m=1

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31. I used all the classic bruschetta ingredients, but added some goat cheese & turned it into a tart!!! I was already to make a pretty bruschetta with red and yellow tomatoes, but then I saw the cover of this mini magazine in the grocery store of a tomato tart and plans changed

    http://cheesepleasebyjess.blogspot.com/2012/05/rustic-tomato-cheese-tart.html

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32. How can I become a blogging member? I’d love to!

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33. Pingback: Strawberry Nutella Bruschetta