Bruschetta with olives and pickles
7 servings
5 minutes
Bruschetta with olives and pickled cucumbers is an exquisite Italian appetizer masterpiece that combines simplicity and rich flavor. The origins of bruschetta trace back to the depths of Italian cuisine, where peasants used toasted bread for economical consumption of fresh ingredients. In this variation, the appetizing base of crispy white bread is enriched with a flavorful sauce made from ketchup, mayonnaise, garlic, and basil, creating a harmonious balance between spiciness and zest. Olives add a delicate salty note while pickled cucumbers contribute pleasant acidity and freshness highlighted by the juiciness of green onions. The finishing touch is melted cheese that ties all the flavor nuances together. It is perfect as an appetizer with a glass of wine or as a quick yet refined snack.
1
First, prepare the sauce so that its ingredients can exchange flavors and aromas. Mix ketchup, mayonnaise, garlic, and basil.
- Ketchup: 50 g
- Mayonnaise: 50 g
- Garlic: 2 cloves
- Dried basil: 3 g
2
Cut the bread. In my case, it was a regular fresh sliced loaf. If you like something else, go ahead, there are no strict rules! You need to cut it so that the 'area' or surface is maximized.
- White bread: 1 piece
3
We will spread sauce on each bruschetta, so one side needs to be toasted on the grill or pan. This way the bread won't get soggy.
- White bread: 1 piece
4
Prepare the remaining ingredients. Grate the cheese, slice the olives and cucumbers (I had gherkins), and cut the onion into feathers.
- Cheese: 100 g
- Olive: 100 g
- Pickles: 100 g
- Green onions: 100 g
5
It's time to assemble the bruschettas! Spread sauce on the toasted side of each slice of bread. Place them on a baking tray (use parchment paper). Then add cucumbers, olives, and onions!
- Ketchup: 50 g
- Mayonnaise: 50 g
- Pickles: 100 g
- Olive: 100 g
- Green onions: 100 g
6
Sprinkle our 'sandwiches' with cheese and send them to the preheated oven (at 190°C) for 5 minutes.
- Cheese: 100 g
7