Bruschetta with Two Toppings

Bruschetta with Two Toppings


Bruschetta with Roasted Tomatoes

  • ¼ 1 loaf ciabatta bread cut into ½ inch thick slices
  • 2 pints cherry tomatoes
  • ⅔ cup olive oil
  • ½ bunch fresh basil, chopped
  • salt and pepper to taste

Bruschetta with Burrata and Marinated Anchovies

  • 1lb. Burrata cut into pieces
  • 1 jar or container of marinated anchovies
  • ¼ cup chopped basil
  • 3 tbs. lemon zest


Bruschetta with Roasted tomatoes

  • Heat grill to high, and preheat oven to 450 degrees.
  • Lightly brush Ciabatta slices with 1/3 cup olive oil.
  • Grill bread over high heat until grill marks appear on both sides.
  • Add Mix cherry tomatoes with the other ⅓ cup olive oil, salt and pepper.
  • Place on a baking sheet and roast in the oven for 20-25 minutes.
  • Remove and cool .

Bruschetta with Burrata

  • Top ½ bruschetta with 2 tbsp. tomatoes and top with chopped basil
  • Top remaining grilled bread with 2 tbs. Burrata, 2 anchovy fillets, 1tsp. lemon zest and chopped basil.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.