3 Fun Twists On Bruschetta

Sunrise Senior Living  |  April 7, 2015

Italian-food lovers are surely fans of the antipasto dish bruschetta. The dish is traditionally made by rubbing garlic on toasted bread, then topping each slice with olive oil, basil and tomatoes. However, many creative chefs have taken these classic flavors and created great new bruschetta-inspired creations. Try one of these unique variations this week as part of your senior nutrition plan.

1. Bruschetta chicken
​This dish has made in onto the menus of certain restaurants because it's just that good. It's an interesting twist on bruschetta that places the traditional toppings on a chicken breast for a delicious and healthy entree. Serve it with a side of vegetables or pasta for a well-rounded meal. 


  • 4 boneless, skinless chicken breasts
  • 1/4 cup sun-dried tomato vinaigrette dressing, divided
  • 2 tomatoes, finely chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped

Turn on your grill to medium heat. Place the chicken breasts in a large, resealable plastic bag with 2 Tbsp. vinaigrette dressing. Let the poultry marinade in the dressing for 10 minutes in the fridge. In a large bowl, combine remaining dressing, chopped tomatoes, cheese and basil. Stir well to combine, then place to the side. 

When chicken is finished marinating, remove from the bag and place on the grill. Cook for six to eight minutes on each side until cooked throughout. Remove the chicken from the grill, then top generously with tomato mixture. 

2. Thyme and mushroom bruschetta
If you're looking for a unique and tasty appetizer to serve your friends at the retirement community, this mushroom dish will likely hit the spot. The flavors pair perfectly together for a great pre-meal snack. 


  • 1 baguette, thinly sliced
  • 3 Tbsp. olive oil, divided 
  • 1 clove minced garlic
  • 400 g button mushrooms
  • 2 tsp. balsamic vinegar
  • 1 tsp. sugar
  • 2 scallions, minced
  • 1 tsp. fresh thyme

Spread bread slices on a baking sheet and broil in the oven for three minutes or until lightly toasted. To make the topping, slice the mushrooms into 1/4-inch pieces. Heat 2 Tbsp. of oil in a large skillet, then saute the mushrooms and garlic for two or three minutes. Add the balsamic vinegar, sugar and scallions to the pan, then cook for another minute, stirring frequently. Add in the thyme, then remove from heat. Pile the mushroom mixture onto the toasted bread, then drizzle with the remaining olive oil. 

3. Greek-inspired bruschetta
The great thing about bruschetta is that it can be adapted to fit anyone's tastes. If you're a fan of Greek food, try this variation that uses many of this country's favorite foods. 


  • 1 baguette, thinly sliced
  • 1 cup tomatoes, diced
  • 1/2 cup cucumber, peeled and diced
  • 1 cup water-packed artichoke hearts, rinsed and diced
  • 1/3 cup kalamata olives, diced
  • 1/4 cup feta cheese
  • 1 Tbsp. red-wine vinegar

Place the baguette slices on a baking sheet, then broil for three minutes until lightly browned. Combine the tomatoes, cucumber, artichoke, olives, cheese and vinegar in a small bowl. Stir the ingredients until well mixed, then spoon the mixture onto the toasted bread. Serve while still warm.