This recipe is only for 8 slices of bread.
1 large baguette, sliced ¼ "thick on the bias.
Toast them on both sides under the oven grill or on a non-stick pan or if you have the press and sandwich maker panini, it is perfect for toasting.
First, wash the cherry tomatoes and cut them into small pieces, season them with oil, salt, and oregano and leave them aside.
In the meantime, season the slices of bread by rubbing them with a clove of garlic.
Then pour on each a little oil and a pinch of salt. Arrange the slices of bread in a pan and make the first side crisp, before turning them.
Remove them from the heat and spread a spoonful of cherry tomatoes on each.
Bruschetta with egg and avocado cream
Divide the avocado in two by cutting the length and the entire surface.
With a spoon, empty the avocado. Place it in a food processor glass.
Add the oil, a pinch of salt and the juice from half a lemon. Be careful to prevent lemon seeds from going into the rest of the ingredients.
Run the mixer at maximum speed for 1 minute until you have obtained a cream with a smooth consistency.
Slice the hard-boiled egg.
Spread the avocado cream on the bread, put on the top of the cream a slice of egg and season with salt, pepper, and dill.
Bruschetta with prosciutto or capocollo and cream cheese
In a food processor combine cream cheese, olive oil, minced garlic, salt, and pepper to taste. Pulse until smooth and creamy.
Spread the cream on top of each toasted bread.
Top with a slice of prosciutto or capocollo.
Bruschetta with spinach and cremini mushrooms
Rub the toasted bread with the garlic clove
Clean the mushrooms and slice them.
Wash the spinach and dry with a paper towel
In a bowl combine spinach, mushrooms, oil, vinegar and salt and pepper to taste.
Top the toasted bread with the garnish.