Best 7 Best Bacon Bruschetta Recipes

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Craving a delectable appetizer that combines sweet, salty, and smoky flavors? Look no further than bacon bruschetta! This tantalizing dish elevates the classic bruschetta experience with crispy bacon pieces, adding a layer of richness and smokiness that perfectly complements the fresh, juicy tomatoes, aromatic basil, and tangy cheese. Whether you're hosting a party or simply looking for a satisfying snack, bacon bruschetta is guaranteed to impress your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

FLAKY BACON BRUSCHETTA



Flaky Bacon Bruschetta image

Provided by Food Network

Categories     appetizer

Time 3h

Yield 12 pieces

Number Of Ingredients 20

8 ounces sliced bacon, cut into 1/2-inch pieces
1 yellow onion, finely diced
2 cloves garlic, minced
2 teaspoons mustard seed
1/4 cup maple syrup (recommended: pecan wood-smoked maple syrup)
1/4 cup balsamic vinegar
1/4 cup light-bodied red wine
2 teaspoons fish sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper or 1/2 teaspoon shichimi togarashi
1 large egg
1 tablespoon water
1 pinch kosher salt
1/4 batch Flaky Pastry Dough, recipe follows
6 cherry tomatoes, halved, for garnish
1 pound all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature
6 ounces ice-cold water
1 teaspoon lemon juice

Steps:

  • For the bacon jam: In a skillet, saute the bacon over medium-low heat until browned and the fat has rendered, 7 to 10 minutes. Transfer to a paper towel-lined plate. Drain off all but 2 tablespoons bacon fat from the pan.
  • Reduce the heat to low and add the onions, garlic and mustard seeds to the pan. Saute until the onions are translucent, about 15 minutes. Add the maple syrup, balsamic vinegar, red wine, fish sauce, Worcestershire and cayenne; bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon. Return the bacon to the pan, reduce the heat to medium-low, and cook, stirring occasionally, until deeply caramelized and a jam-like consistency is achieved, 30 to 45 minutes. Transfer to a bowl and chill.
  • For the flaky bacon bruschetta: Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment and set aside.
  • In a small bowl, whisk together the egg, water and salt to make an egg wash. Set aside.
  • Roll the Flaky Pastry Dough into a rectangle slightly larger than 4-by-6 inches. With a very sharp knife, trim the rectangle to exactly 4-by-6 inches and then cut the dough into twelve 2-inch squares. (Note: If the dough is getting warm, transfer it to a parchment-lined pan, cover and refrigerate until chilled, 10 to 15 minutes.)
  • To form a bruschetta, fold a square of dough in half to form a triangle. Cut two slits parallel to the edges, leaving a 1/4-inch border and taking care to not cut all the way through to the tip; the triangle will resemble an arrow. Unfold the triangle; the dough should now resemble a square within a square.
  • Brush the surface of the dough with egg wash. Take one cut corner of the outside square (rather than one that is attached to the inner square) and fold it over to the edge of the opposite inside square. Fold the other cut corner to the opposite edge of the inner square. Gently press.
  • Place 1/2 teaspoon bacon jam in the middle of the formed bruschetta, then brush the edges with egg wash. Transfer to the prepared sheet pan. Repeat with the remaining squares; reserve the remaining bacon jam for another use.
  • Bake until puffed and golden brown, about 25 minutes. Serve warm, garnished with cherry tomatoes.
  • Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
  • Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
  • Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
  • Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
  • If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

BACON BRUSCHETTA BAGUETTE



Bacon Bruschetta Baguette image

Try a twist on a classic with Bacon Bruschetta Baguette. Cheesy garlic bread with tangy MIRACLE WHIP Dressing make Bacon Bruschetta Baguette a can't miss.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 20m

Yield 12 servings

Number Of Ingredients 7

1/2 cup MIRACLE WHIP Dressing
1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/4 cup OSCAR MAYER Real Bacon Bits
2 plum tomatoes, seeded, chopped
2 green onions, thinly sliced
2 cloves garlic, minced
1 French bread baguette, cut lengthwise in half

Steps:

  • Heat grill to low heat.
  • Combine all ingredients except baguette halves; spread onto baguette halves. Place on sheet of heavy-duty foil.
  • Grill 8 to 10 min. or until cheese mixture is hot and bubbly, and bread halves are toasted around the edges.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

BEST BACON BRUSCHETTA



Best Bacon Bruschetta image

Here's my twist on the traditional BLT sandwich. I tossed in fresh basil, feta cheese and balsamic vinaigrette. The small size makes it easy for guests to munch while they mingle.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 appetizers.

Number Of Ingredients 9

6 bacon strips, chopped
4 ciabatta rolls
2 tablespoons olive oil
2 medium tomatoes, seeded and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled feta cheese
16 fresh basil leaves, thinly sliced
1/2 cup balsamic vinaigrette

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Split rolls in half; cut each half into quarters. Lightly brush both sides with oil. Place in an ungreased 15x10x1-in. baking pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the tomatoes, salt and pepper. , Top each piece of toasted bread with bacon, tomato mixture, cheese and basil; drizzle with vinaigrette. Serve immediately.

Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 171mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BEST EVER BRUSCHETTA!



Best Ever Bruschetta! image

This is a fail proof version of bruschetta! They turn out so yummy, I can't keep them on the plate for more then 15 minutes. When I make this recipe, the pieces don't see the next day. No Complaints about this recipe!

Provided by Paula D.

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 30m

Yield 8

Number Of Ingredients 12

4 English muffins, split
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon chopped fresh basil
4 large fresh tomatoes, peeled and chopped
8 black olives, pitted and halved
1 tablespoon tomato paste
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon honey
4 slices mozzarella cheese, halved
salt and pepper to taste

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
  • Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
  • Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 18.9 g, Cholesterol 16.6 mg, Fat 8 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 3.7 g, Sodium 268.2 mg, Sugar 3.6 g

BACON, LETTUCE AND TOMATO BRUSCHETTA



Bacon, Lettuce and Tomato Bruschetta image

Don't let the simple sounding name of this brushetta fool you, it tastes fantastic and looks gourmet. I made this for cChristmas eve last year for appetiziers. It was such a huge hit, I'm making it again this year. I did a little tweaking on the recipe but, I'm doubling this recipe for Christmas this year.

Provided by delish 2

Categories     Winter

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 -10 slices crisp bacon, cooked until crisp, crumbled (I used a whole package of bacon)
3 -4 roma tomatoes, seeded chopped fine
1 cup leafy greens, chopped fine (I use romaine with the veiny middle cut out)
2 tablespoons fresh basil leaves, minced
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1/2 loaf French bread, cut into 1/4 inch slices

Steps:

  • Preheat oven to 400°F.
  • In a bowl mix together topping ingredients set aside.
  • Brush oil on both sides of bread slices.
  • Place on baking sheet turn once, for 5-7 minutes per side until crisp and golden brown (keep a close eye on bread it takes no time to burn!).
  • When bread is golden brown remove from oven and spoon about 1 tablespoon (or more) on each toast.
  • *For best flavor DO NOT make topping ahead of time. This tastes much better if you mix the topping ingredients together just before you serve it.
  • *Also I'm just guessing the amount of servings this makes. Sorry about that--I got this recipe off the net somewhere and it didn't specify servings.

Nutrition Facts : Calories 411.1, Fat 26.5, SaturatedFat 5.1, Cholesterol 17.6, Sodium 863.2, Carbohydrate 31.9, Fiber 2.4, Sugar 1.4, Protein 11.4

BASICALLY THE BEST BRUSCHETTA EVER



Basically the Best Bruschetta Ever image

I've enjoyed bruschetta in the past, but it always seemed to be lacking some zip so I started experimenting. Now, I have a bunch of people asking me to can it and give them some! Hope you enjoy as much as the rest of them!

Provided by Norelllaura1

Categories     Lunch/Snacks

Time 2h30m

Yield 20 serving(s)

Number Of Ingredients 9

3 lbs plum tomatoes, quartered,seeded,and minced fairly fine. (so they stay on the garlic bread really well!)
1 medium vidalia onion, minced very fine
3 cloves elephant garlic or 4 cloves regular garlic, minced very fine
chives or garlic sprouts, snipped fine to taste
1/4 cup extra virgin olive oil
1 cup balsamic vinegar, to taste (as we like it quite tart)
4 tablespoons basil, to taste
2 tablespoons oregano
black pepper

Steps:

  • combine all ingredients above and refrigerate for several hours, check for taste and season accordingly.
  • (If you find it to vinegary for your taste simply add some sugar and olive oil).
  • Serve on garlic bread with some parm cheese (the fresh, block kind you grate your self) or bake on the bread with a little feta or assagio cheese for a change of pace.
  • Enjoy.

BREAKFAST BRUSCHETTA



Breakfast Bruschetta image

Scrambled eggs, chunks of sausage, chopped bacon, and briny capers make a delicious gourmet breakfast bruschetta.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 35m

Yield 4

Number Of Ingredients 9

1 loaf French bread, diagonally sliced
2 tablespoons Crisco® Pure Olive Oil
1 teaspoon butter
2 tablespoons Crosse & Blackwell® Capers
4 large eggs, beaten
4 slices bacon, cooked crisp, coarsely chopped
4 links breakfast sausage, cooked, thinly sliced
¾ cup cherry tomatoes, diced
1 teaspoon Sharp Cheddar cheese

Steps:

  • Heat broiler. Brush both sides of bread with oil and place on a large baking sheet. Toast bread under broiler on both sides.
  • Melt butter in medium pan over medium heat. Add capers to beaten eggs. Add eggs to pan and scramble to desired doneness.
  • Divide eggs, bacon, sausage and tomatoes between bread slices. Top with cheese, if desired. Serve immediately.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 66.5 g, Cholesterol 222 mg, Fat 23.4 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 6.8 g, Sodium 1351 mg, Sugar 3.7 g

Tips:

  • Choose high-quality ingredients: Use thick-cut bacon, ripe tomatoes, and fresh herbs for the best flavor.
  • Cook the bacon until crispy: This will give the bruschetta a smoky, savory flavor.
  • Use a variety of toppings: Try different combinations of cheeses, vegetables, and herbs to create unique and delicious bruschetta.
  • Make the bruschetta ahead of time: The flavors will meld together and the bruschetta will be even more delicious the next day.
  • Serve the bruschetta warm or at room temperature: Either way, it's sure to be a hit!

Conclusion:

Bacon bruschetta is a classic Italian appetizer that is easy to make and always a crowd-pleaser. With its smoky bacon, juicy tomatoes, and fresh herbs, it's the perfect way to start any meal. So next time you're looking for a quick and delicious snack or appetizer, give bacon bruschetta a try. You won't be disappointed!

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