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Warm Bruschetta—After seasoning tomatoes in Step 3, microwave 1 to 1 1/2 minutes before topping toasts.
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Tomato-White Bean Bruschetta—Double the amount of bread toasted in Step 2 and add 1 can (15 oz.) rinsed and drained cannellini beans and 1/4 tsp. more salt with tomatoes in Step 3.
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Ricotta Bruschetta—Mix 1/4 tsp. freshly ground black pepper and a pinch of salt into 1 cup ricotta; spread 1 heaping Tbsp. on each toast before topping with tomatoes and basil.
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Lemony Bruschetta—Add 2 tsp. finely grated lemon zest to tomatoes in Step 3 and add extra zest to garnish.
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Tomato Bruschetta with Parmesan & Arugula—In place of basil in Step 3, use a vegetable peeler to shave curls from a Parmesan block over bruschetta; top with baby arugula leaves.
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Spicy Bruschetta—Stir 1 to 2 tsp. minced Calabrian chiles (2 to 4 chiles) or 1/2 tsp. dried red pepper flakes with tomatoes in Step 3 before topping toasts.
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Roasted Tomato Bruschetta—Preheat oven to 375°F. After seasoning tomatoes in Step 3, spread onto a baking sheet double-lined with parchment paper. Bake in center of oven until lightly caramelized, about 40 minutes. Top toasts and garnish with basil.
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Garlicky Tomato Bruschetta—Rub warm toasts with cut sides of 1 garlic clove in Step 2.
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Tuna Bruschetta—Divide 1 can (4 oz.) drained, oil-packed tuna among tomato topped toasts in Step 3 before garnishing with basil.
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Tomato Bruschetta with Olives—Stir 1/2 cup coarsely chopped pitted green olives with tomatoes in Step 3.
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Tomato Bruschetta with Crisped Pancetta—Crisp 4 oz. thinly sliced pancetta in a dry skillet over medium heat, turning pieces over as needed for even browning, about 5 minutes total. Transfer to paper towels to cool slightly, then top tomatoes on toasts.