Bruschetta -2

Here is a Bruschetta, an antipasto or an Italian starter. Normally a French Baguette which is a kind of crusty bread cut at a tangent is used. It is toasted, brushed with olive oil and a clove of garlic is rubbed over it when it’s still warm. I had to make do with a Garlic loaf . Topped it with a salad and seasoned it with herbs. I thank my dear friend Vidya Pai for having shared her recipe. You can find another version of the Bruschetta posted under the hors d’oeuvres section of this website.


1 garlic loaf sliced at a tangent

2 tomatoes

2 onions

1/2 of a capsicum

1 tsp of mixed herbs

1/ 2 tsp pepper powder

Juice of half a lemon

1 tsp olive oil


1 tsp coriander leaves


Chop the coriander leaves, tomatoes, capsicum and onions. Tip in the lemon juice, the mixed herbs, pepper, salt and olive oil. Mix thoroughly. Slice the Garlic loaf at a tangent. Butter it on both sides lightly and toast it for just a minute so that it gets warm. Top it with the salad and serve immediately.

Note: you may use finely chopped garlic, basil leaves, jalapenos and olives as well. I had to make do with what is available because of the shortage during the Lockdown

9 slices per loaf.

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