Italian bruschetta with spring toppings

For a quick snack or party food, it doesn’t get much easier than Nici Wickes' bruschetta recipe. Try with delicious toppings of raclette and peppers or feta and beans for a sophisticated bite to eat

By Nici Wickes
  • 30 mins cooking
  • Makes 10
  • Print


Italian bruschetta
  • 1 loaf ciabatta, sliced into 10-12 slices
  • olive oil
  • 1 garlic clove, halved
Raclette and peppers
  • 1 red capsicum, thinly sliced
  • 2 tablespoon olive oil
  • 1 tablespoon apple cider, Spanish or white wine vinegar
  • 5 slice hard cheese (Parmesan or pecorino are good)
  • 1/4 onion, sliced into very thin slivers (optional)
Broad bean and feta smash
  • 1/2 cup broad beans, podded and skinned
  • 1 small handful of flat leaf parsley, chopped
  • 2 tablespoon lemon juice
  • 3 tablespoon olive oil
  • 1/2 teaspoon sea salt and pinch of white pepper
  • 150 gram sheep or goat feta


Italian bruschetta
  • 1
    To make the bruschetta, brush each bread slice with olive oil and rub with the cut side of the garlic clove. Grill or pan-fry until the crust begins to blacken in places. Turn and repeat.
Raclette and pepper
  • 2
    Sauté peppers in oil until they begin to soften, then add a splash of vinegar. Cover and steam the peppers until they wilt – about 2 minutes. Pour into a bowl.
  • 3
    Wipe the frypan clean. Add the cheese slices and cook until melted but not bubbling.
  • 4
    Top the bruschetta with the peppers and cheese. Garnish with onion and serve.
Broad bean and feta smash
  • 5
    Mash all the ingredients, except feta, together with a masher or fork. Crumble in the feta and stir. Season to taste.
  • 6
    Top bruschetta with a generous tablespoon of smash and serve.

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