The love for Italian food in India has surpassed the expectations of both Italian and Indian people. Although very different from the taste palette of the traditional Indian cuisine, Italian food has found its place in India and people love relishing different types of Italian delights from time to time. Beyond the mainstream pizzas and pasta, dishes like Bruschetta have also started to become more popular.
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Ideally, bruschetta is made from a topping of fresh cherry tomatoes and olive oil. Some people also like to add garlic and basil leaves. Well, these are the conventional ways of making bruschetta and there is always room for experimentation when it comes to this dish. Monsoon is the time when one gets to eat a lot of seasonal vegetables and fruits. To make full use of the seasonal vegetables and fruits and to eat them in a rather interesting way, here are some delicious bruschetta recipes that one can try making at home.
* Brinjal Bruschetta
Brinjal is abundantly available in India during the monsoon season. While there are a lot of recipes made from brinjal in the Indian cuisine itself, making a bruschetta with brinjal toppings seems like a very interesting option. To make this bruschetta one has to roast slices of brinjal with some Italian herbs and basil leaves. Carefully place it on the top of a toasted bread along with feta cheese, baked garlic, butter, salt, pepper and parsley. The assortment of all these ingredients is going to make one of the most appetising and fulfilling bruschetta recipes that is also quite healthy and practical for everyday consumption.
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* Corn And Avocado Bruschetta
Corn is a very important part of the Indian monsoon and one would see it being sold on the street sides during heavy rains pretty often. While corn is enticing on its own, it is also heavily used as a topping across different cuisines. Making a bruschetta that has a topping of corn as well as avocados can be a great breakfast option. Avocados are already one of the top choices for people who like having a fulfilling and healthy breakfast. In this creative recipe, one has to mash avocados with some boiled corn kernels and then add salt as well as pepper. Some other ingredients such as red chilli powder should also be added. Carefully place this thick paste on the top of a well-toasted slice of bread.
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* Bell Pepper Bruschetta
In the northern part of India, bell peppers dominate the vegetable market in summer and monsoon. However, for people living in the South, bell peppers are available all season long. Naturally having a very crunchy texture, bell peppers are used in different types of pasta and as a topping for pizzas. One can make the most use of bell peppers by simply stir-frying them in a saucepan with a little bit of olive oil and salt. This mixture has to be put on top of a butter toasted bread with feta cheese, olive oil and parsley.
* Cucumber Bruschetta
Cucumbers are abundantly available in the market during summer and monsoon and their consumption is also heightened because of the high amount of water that is naturally present in them. For people who love having refreshing main course meals, making cucumber bruschetta can be a great idea. This is also one of the easiest recipes on the list as one has to simply cut the cucumber into thin slices and then assort it on the top of a bread slice. Put some feta cheese on the top and drizzle olive oil along with salt and black pepper.
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* Tomato Bruschetta
Although tomato bruschetta is the most conventional and common bruschetta recipe, the list would be incomplete without its mention. Also, one shouldn't forget that the choicest varieties of tomatoes are available during monsoon so it would be unfair if one doesn't use them to the fullest potential. Just cut the tomatoes into small slices and then carefully assort them on the top of a well-toasted bread slice. Add some parmesan cheese along with basil and thyme. If one wants to make it more indulgent, then adding some sautéed mushrooms on the top can also be a great idea.
* Green Bean Bruschetta
Green beans are crunchy and healthy vegetables that are often used as a side dish with the main course meal. Because of the naturally crunchy texture and the ability to absorb spices very well, they make for a great topping. One can combine green beans with some mushrooms or tofu and stir-fry it in a saucepan with salt, black pepper, and vegetable oil. Simply put it on the top of a bread slice that has been buttered very well and toasted on a pan. After putting the green bean mixture, add some parmesan cheese, fresh tomatoes, and basil leaves on top.