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Bruschetta Recipe

This is a classic way of preparing bread as an appetizer. In Tuscany it is popular during olive harvest time as a way to sample the new olive oil.

For 6

  • 6 slices of Italian sourdough
  • 1 glove of garlic
  • Good extra virgin olive oil

Slice Italian sourdough bread ½ inch thick. Place freestanding grill in oven until hot. Place bread on grill until toasted on both sides. Lightly rub the bread with the garlic. Drizzle with a little olive oil. If you are going to garnish it, set the bread aside and prepare you topping.

Bruschetta with mashed fava beans

This is soo good! In spring when the fresh fava beans are in season… this bruschetta is phenomenal.

For 6

  • 3 pounds young fava beans (fresh), shelled weight
  • 2 garlic cloves, peeled
  • ¼ cup fresh mint leaves
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup olive oil
  • sea salt and freshly ground black pepper
  • juice of 1 lemon

Pound the fava beans in a pestle and mortar with the garlic and mint, until you have a thick mixture. Remove and place in a bowl. Stir in the Pecorino cheese and the olive oil. Season with salt and pepper and lemon juice and serve on the toasted bruschetta bread.

Bruschetta with fresh tomatoes and basil

Classic recipe, very refreshing in the summer.

For 6

  • 3 large tomatoes
  • 1 garlic clove, chopped
  • A handful of basil or fresh oregano (you can use dry oregano as an alternative)
  • ¼ cup olive oil
  • sea salt and freshly ground black pepper

Finely chop the tomatoes, garlic, and basil, and place in a bowl. Add the olive oil and season, stir. Let sit for 10 minutes then spoon on toasted bruschetta bread.

Wild Mushroom Bruschetta

It can be hard to find wild mushrooms, so I have adapted the recipe for Portobella mushrooms instead.

For 4

  • 2 Portobella mushrooms, cut in half

For the seasoning

  • 2 cloves of garlic, pressed
  • 1 handful of Italian parsley, finely chopped
  • A few sprigs of fresh thyme and oregano, finely chopped
  • ¼ cup virgin olive oil
  • 2 teaspoons of balsamic vinegar
  • salt and pepper to taste

Place a pinch of salt and pepper in a small bowl and add the balsamic vinegar. Mix until the salt has dissolved. Add the herbs and the pressed garlic. Add the olive oil. Let sit for 30 minutes.

Fire up the wood fired oven. Let the fire burn down, this will take about one hour. Move the fire and embers to the right or the left side of the oven. Rake some of the coals of the fire to the front-middle of the oven. Place a free-standing grill over the coals for a few minutes before placing the halved mushrooms on it.

Brush the halved mushrooms lightly with the seasoning mix, then grill the mushrooms. When they are done, chop them and add them to the rest of the seasoning. Grill 4 slices of Italian bread. Add the mushrooms and seasoning on each grilled slice and serve.

Buon appetito from Los Angeles Ovenworks!

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