Bruschetta, Three Ways
November 12, 2026
One loaf, three toppings, the whole table sorted — classic tomato and basil, whipped ricotta with Bippi Italian Chilli Honey, and burrata with Bippi Crushed Olives. Makes 24.
Ingredients
for the bread:
- 1 sourdough baguette or ciabatta loaf, sliced on an angle about 1.5cm thick (about 24 slices)
- 3 tbsp extra virgin olive oil
- 1 garlic clove, halved
for the classic tomato & basil (8):
- 300g ripe cherry or medley tomatoes, finely diced
- ½ tsp salt flakes
- 1 tbsp extra virgin olive oil
- Small handful of basil leaves, torn
- Cracked black pepper
for the whipped ricotta & chilli honey (8):
- 250g fresh firm ricotta
- 2 tbsp milk
- Finely grated zest of ½ lemon
- Pinch of salt
- 2–3 tbsp Bippi Italian Chilli Honey
- A few thyme leaves
for the burrata & crushed olives (8):
- 1 burrata (about 200g)
- 4 tbsp Bippi Crushed Olives
- Finely grated zest of ½ lemon
- A few basil or parsley leaves
- Extra virgin olive oil, to drizzle
Instructions
- For the tomato topping, toss the tomatoes with the salt flakes in a sieve set over a bowl. Leave to drain for 10 minutes, then tip into a bowl and stir through the olive oil, basil and pepper.
- For the whipped ricotta, blitz the ricotta, milk, lemon zest and salt in a small food processor (or whisk hard by hand) until smooth and fluffy.
- Heat a chargrill pan or barbecue over medium–high heat. Brush the bread slices with olive oil and chargrill for 1–2 minutes each side until golden and marked. While still hot, rub one side of each slice with the cut garlic.
- Classic: spoon the tomato mixture onto 8 slices just before serving.
- Ricotta: spread 8 slices with whipped ricotta, drizzle with Chilli Honey and scatter with thyme.
- Burrata: tear the burrata over the last 8 slices, top each with a small spoonful of Crushed Olives, a little lemon zest, herbs and a drizzle of olive oil. Arrange all three on a board and serve straight away.
Nonna's Tip: Salt the tomatoes and let them drain before they go anywhere near the bread. Soggy bruschetta isn't the tomato's fault — it's the tomato water. Ten minutes in a sieve and every slice stays crisp to the last bite.
Make it with
