Martha: 10 tasty bruschetta variations

Learn how easily dress and assemble the Italian favorite

Video: Brushing up on bruschetta

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>>> we are back at 8:40. this morning on "martha on today," brushing up on bruschetta, served as a meal or a snack. a slice of bread never tasted so good. good morning to you, martha. i've always said bruschetta?

>> it's brew-is thesketta. these are delicious open-faced sandwiches that can be served as hors d'oeuvres, as a lunch, as a sfl snack. i like italian loaf or french loaf.

>> slice how thick?

>> a quarter to a half. this is just starting to toast.

>> can you do this on the grill?

>> great under the broiler, whatever. just to get some marks. it is nice to have these marks on it for an authentic look. then matt loves garlic.

>> i do like garlic.

>> on the hot toast, just rub a clove of garlic like this so you aren't chopping garlic. doing anything like that. now smell. that gives you just enough garlic flavor.

>> this is a savory brew shet uschettabr uschetta.

>> i wouldn't do this with chocolate or sauce.

>> you rub the garlic. anything else?

>> a little bit of olive oil would be very nice. just a few little drops. get all your bread ready because not everything -- it doesn't have to be hot really. then you can also put a tiny bit of salt on the bread. you're going to make a bruschetta with a little bit of mint, lemon juice , a little red pepper if you like, pecorino cheese . the mint is so good. julienned mint. start mounding on your toast. matt, you have my favorite.

>> we're going to do stackable here. mozzarella, pesto, arugula and parmesan. just layering?

>> put the mozzarella on first if you already have your garlic toast . then a little bit of pesto. it can be homemade.

>> you don't mind store-bought?

>> you can use store-bought. that's a lot.

>> generous.

>> you like a dagger sandwich.

>> little bit of arugula.

>> then a little pecorino. that should be cut in half. it can be served as a little sandwich for an hors d'oeuvres.

>> perfect.

>> prosciutto and melon. we don't want to do the garlic or the olive oil first.

>> you could, but as a sandwich, think it is really great to sort of ruffle up some prosciutto.

>> just like this? too much?

>> no.

>> and then -- thin sliced.

>> we've taken melon and used a potato peeler and just made ribbons. so easy. we can just make the ribbons. doesn't that look great? and a few drops of beautiful balsamic vinegar.

>> find a really nice --

>> that's it. that's 5 years old.

>> we don't want to use too much of it.

>> no. now this is dessert.

>> i like that!

>> a little bit of melted chocolate. we've melted chocolate, really good chocolate. just mound it on. then a touch of salt.

>> with chocolate?

>> yeah. you want to try a tiny little taste, meredith ? meredith is always on a fast.

>> she's just trying to be healthy! come on! encourage her!

>> we've got some others right here.

>> this is also terribly expensive. look at these other ones. this is roasted carrots with ricotta cheese . we have roasted peppers.

>> oh, the bread!

>> oh, no! we have a fire! fire!

>> turn it off.

>> oh, meredith !

>> now this one is olive capers, roasted peppers and this one is so good. avocado, mosh and walnuts.

>> what's mosh?

>> bad for your diet.

>> when you jump into a mosh pit .

Show transcript

TODAY recipes

updated 4/28/2010 9:52:41 AM ET

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Love eating bruschetta? Martha Stewart explains how to grill and dress bread in three easy steps: Begin with a crusty white boule or artisanal loaf — its soft center provides textural balance — a fresh head of garlic, and first-rate olive oil. (For sweet bruschetta, skip the garlic and oil.)

1.Grill the bread: Place thick slices on an ungreased grill or grill pan. Toast each side for 5 minutes over medium heat. (If you don't have a grill pan, broil bread until golden brown, about 1 minute per side.)

2.Rub toasts with garlic: Remove toasts from grill, and immediately rub with cut side of a head of garlic. The warmth of the bread releases the garlic's aroma.

3.Drizzle with olive oil: On a cutting board or a baking sheet, drizzle oil generously over toasts. Sprinkle with coarse salt and freshly ground pepper. Cut slices in half if they're large.

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Variations
Fava Beans, mint, and pecorino romano: Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese

Mozzarella, pesto, arugula, and parmesan: Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.

Prosciutto, melon, and balsamic vinegar: Top toasts (do not rub with garlic or drizzle with oil) with thin slices of prosciutto and melon, such as cantaloupe. (Use a vegetable peeler or a mandoline for the fruit.) Drizzle with aged balsamic vinegar.

Melted chocolate with fleur de sel: Melt dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, and spoon over toasts (do not rub with garlic or drizzle with oil). Sprinkle with fleur de sel.

Mixed tomatoes with balsamic vinegar and dill: Toss halved cherry tomatoes and teardrop tomatoes with balsamic vinegar, extra-virgin olive oil, and a pinch of crushed red-pepper flakes. Season with coarse salt and freshly ground pepper. Spoon onto toasts, and garnish with a few dill sprigs.

Avocado, celery, and scallions with mâche: Mix together fresh lemon juice and extra-virgin olive oil; toss some dressing with sliced scallions and celery. Place thin avocado slices on toasts. Spoon on scallion-celery mixture. Top with mâche (or watercress) and coarsely chopped walnuts. Drizzle with remaining dressing.

Roasted red peppers, olives, and capers: Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.

Charred carrots with goat cheese and parsley: Preheat oven to 400°. Drizzle carrots with extra-virgin olive oil, and season with coarse salt. Roast until soft and charred, about 45 minutes. Toss fresh flat-leaf parsley with red-wine vinegar, extra-virgin olive oil, and crumbled goat cheese. Mash carrots, and spread onto toasts; top with parsley mixture.

Ricotta with lemon, basil, and honey: Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil). Add a few basil leaves, and drizzle with a delicate honey, such as acacia.

For more great recipes and ideas, visit MarthaStewart.com