A fresh Mediterranean bruschetta layered with avocado, tomato, olives, and cheese, perfect for easy summer entertaining and relaxed poolside snacking.
Mediterranean Bruschetta
Executive Chef, Jillian Lane's Mediterranean bruschetta topped with mascarpone, sun-dried tomatoes, avocado, heirloom tomato, olives, herbs, and cheese, baked until crisp and finished with basil oil and balsamic.
Equipment
- Chef's Knife
- Cutting Board
- mixing bowl
- Rubber spatula or spoon
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Serrated knife (for slicing bread)
Ingredients
- Bruschetta Base
- 1 loaf ciabatta halved lengthwise
- 1 8 oz tub mascarpone
- ½ cup sun-dried tomatoes in oil chopped
- ½ tsp kosher salt
- Toppings
- 2 ripe avocados thinly sliced
- 2 heirloom tomatoes cored, halved, and thinly sliced
- 25 –30 smoked Kalamata olives halved lengthwise*
- 5 oz Meredith sheep milk cheese crumbled (about 4 cubes)*
- Garnish
- 4 large basil leaves chiffonade
- ¼ cup toasted pine nuts
- Basil olive oil
- Black garlic balsamic
- Balsamic glaze
- Maldon sea salt
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Place the ciabatta halves cut-side up on the prepared baking sheet.
- In a mixing bowl, combine mascarpone, sun-dried tomatoes, and kosher salt.
- Spread the mixture evenly over each piece of bread. Set aside.
- On top of the mascarpone mixture, layer the sliced avocado and tomatoes.
- Scatter the Kalamata olives and sheep’s milk cheese evenly over the bread, breaking the cheese into small pieces as needed.
- Place bruschetta in the preheated oven and bake for 10–12 minutes, until the cheese is slightly melted and the bread is lightly crisped.
- Remove from oven and allow to cool slightly.
- Sprinkle evenly with pine nuts and basil.
- Drizzle with basil olive oil, black garlic balsamic, and balsamic glaze.
- Finish with a light sprinkle of Maldon sea salt.
- Cut and serve immediately.
Notes
*Specialty ingredients available at Fresh Market. Goat cheese or burrata may be substituted.
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