Bruschetta dalla Campagna

Tiffany Bannworth


Though bruschetta (pronounced properly broo-skehh-tah), has been Americanized, in Italia it can have a variety on different toppings, not seen here.

My favorites are salami, canneli beans, and mozzarella.

Also, sometimes you do not need a topping at all. In the fall, you would have bruschetta with just olive oil to showcase the luxurious taste of the freshly made olive oil from the countryside.


★★★★★ 1 vote

10 Min
20 Min


  • ·
    sliced mustard and thyme braided bread (see recipe)
  • ·
    jar of squash relish d'italia (see recipe)
  • ·
    cup of ricotta with oregano and white pepper (see recipe)
  • ·
    jar of sesame oil roasted red peppers (see recipe)
  • ·
    olive oil to coat bread
  • ·
    fresh (or dry) parsley, chopped
  • ·
    salt and pepper to taste

How to Make Bruschetta dalla Campagna


  1. Take olive oil and optionally chopped garlic and pour into a flat bottom bowl. Then dip both sides of your bread in it and place on a cookie sheet.
  2. Place a spoonful of ricotta and spread neatly.
  3. Then, spread a little less of the relish.
  4. Place the diced red peppers atop. Normally drizzle a little olive oil but the peppers were packed in sesame oil and sprinkle parsley and salt/pepper.
  5. Place in the oven at 450 until bread is completely toasted. Maybe 5 minutes.

    Today, I am serving this with Parisienne Onion and Mustard Green Soup.

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