Best 2 Sicilian Bruschetta Recipes

From all the different interpretations of bruschetta, the unique and bold flavors of traditional sicilian bruschetta reign supreme. With its roots in the sun-soaked island of Sicily, this classic appetizer tantalizes taste buds with a symphony of fresh ingredients and a rustic charm that is both inviting and authentic. Made with simple, yet flavorful ingredients, it embodies the essence of Italian culinary tradition, capturing the vibrant flavors of the region and offering a delightful taste of Sicily in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SICILIAN BRUSCHETTA RECIPE - (5/5)

Sicilian Bruschetta Recipe - (5/5) image

Provided by Fred

Number Of Ingredients 17

Ingredients

1 (1-pound) loaf crusty Italian bread such as ciabatta, cut into 1/3-inch thick slices
6 About 6 tablespoons olive oil, divided
1 large eggplant, cut into 1/2-inch dice, about 4 cups
2 tablespoons minced garlic
1 cup chopped celery
1 cup chopped red bell pepper
1 cup green olives, drained and chopped
1/4 cup red wine vinegar
1/4 cup tomato paste
1/2 cup raisins
1/2 cup toasted pine nuts
2 teaspoons kosher salt
2 teaspoons sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat leaf parsley
1 cup ricotta cheese

Steps:

Preheat oven to 350°F. Lay bread on a baking sheet and drizzle with about 2 tablespoons of olive oil. Bake until toasted and light golden brown, about 5 minutes, then set aside. Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium high heat. Cook eggplant stirring often, until softened and starting to brown, for about 8 minutes. Transfer to a bowl and set aside. In the same pan, cook garlic in remaining 2 tablespoons of olive oil, stirring, until fragrant for about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, red wine vinegar, tomato paste, raisins, and pine nuts, and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in the fresh basil, oregano, and flat leaf parsley. Serve caponata mixture with ricotta on the toasted bread.

BRUSCHETTA WITH AMMOGGHIU SAUCE - SICILIAN

Bruschetta With Ammogghiu Sauce - Sicilian image

Ammogghui is a Scilian tomato sauce that has been made to accompany fish and beef for centuries.The original sauce was made with roasted tomatoes, garlic and first cold pressed extra virgin olive oil. Posted by request.

Provided by Lorac

Categories Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 lb red ripe tomato, peeled,seeded,chopped
2 cloves fresh white garlic, peeled
3/4 cup fresh basil leaf
1 pinch hot red chili pepper flakes
sea salt
3 tablespoons extra virgin olive oil
6 slices country bread, thickly sliced

Steps:

Pulse all ingredients, except bread, in processes to make coarse pesto.
Taste and correct seasoning.
Can be left in refrigerator to intensify flavors or use immediately on grilled bread.
Ammogghiu, is a Sicilian sauce for grilled fish.

Tips:

Use the freshest ingredients possible for the best flavor.
Choose a good quality olive oil for drizzling on the bruschetta.
Toast the bread until it is golden brown and crispy.
Rub the toasted bread with a garlic clove for extra flavor.
Top the bruschetta with your favorite toppings, such as tomatoes, basil, mozzarella cheese, or prosciutto.
Serve the bruschetta immediately while it is still warm and crispy.

Conclusion:

Sicilian bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its simple ingredients and fresh flavors, it is sure to be a hit with everyone. Whether you are serving it as a party snack or as a light meal, Sicilian bruschetta is a great way to enjoy the flavors of Sicily.