Three brilliant bruschetta recipes

Bruschetta is one of those great social foods because of the friendly informality it inspires in your guests. Pretty much anything tastes great when dolloped on top of a garlicky slice of baguette. We’ve put together three winning bruschetta ideas: Parma ham, pea and mint; the classic tomato with basil and hummus, avocado and marinated artichokes.

Here’s how to make the showstopper, Parma ham, pea and mint and you’ll need to head this way for more bruschetta recipes.


2 cups frozen peas
½ cup fresh mint
1 lemon, zested
1 Tbsp extra virgin olive oil
6 slices Parma ham
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 baguette or similar
1/4 cup olive oil


1. Prepare the minted peas first. Parboil the peas for half a minute in water that has just boiled but has been taken off the hot stove. Drain. Place in a blender with fresh mint, lemon zest, a dash of olive oil and salt and pepper to taste. Blend until combined but still chunky. Allow to cool.

2. Preheat the grill on medium-high. Cut the baguette diagonally into 1cm thick slices. Place the bread slices, in a single layer, on a baking tray and season with salt and pepper and a good drizzle of olive oil. Cook under the grill for 1-2 minutes on each side or until toasted. Rub 1 garlic clove, peeled and halved, over one side of each piece of toast.

3. Place the bread on a serving platter. Top with Parma ham and a spoonful of minted peas and season to serve.

Simple, easy, colourful and oh-so-good.

Head this way for more bruschetta recipes.
And for other Tapas-inspired dishes, check these recipes out.