Flavor Trends, Strategies and Solutions for Menu Development

Reimagining Bruschetta Chefs are innovating in the bruschetta category, matching its appeal with modern takes on flavor and texture combinations

Modern bruschetta builds lend themselves to creative and signature offerings highlighted by seasonality
PHOTO CREDIT: Chef’s Pass

Bruschetta is a fan favorite that fits nicely on shareable menus. Thanks to the success of artisan toasts, chefs are innovating in the bruschetta category, too, matching its appeal with modern takes on flavor and texture combinations.

At its base, a foundation of crispy, satisfying toasted or grilled bread or crostini, marinated and spiced tomatoes or other vegetables, then—anything goes.

Maggiano’s recently launched its Bruschetta Bar, where guests can choose from five builds, including Tomato, Balsamic and Garlic topped with Parmesan cheese, or Strawberry Chutney with Orange Fondue and Prosciutto.

Bruschetta is also moving into breakfast with a strategic use of the egg. As evidence, look to the Scrambled Eggs Bruschetta at All’Onda, a modern Italian eatery in New York, that sees basil-scented scrambled eggs on grilled ciabatta with roasted tomatoes and pesto.

Seasonality reigns here, too, with chefs leveraging bruschetta’s versatile platform for seasonal expression. Alimento in Los Angeles serves a Braised Lettuce Bruschetta with English peas, spring garlic and burrata.

Formento’s in Chicago offers a persimmon bruschetta with whipped ricotta and spicy soppressata.

At Stir Market in Los Angeles, the Fig & Ricotta Toast is finished with lavender honey and pomegranate seeds.

At AQ by Acqualina in Sunny Isles Beach, Fla., the Greek toast features mascarpone-feta mousse, quick-pickle cucumbers, marinated Castelvetrano olives, heirloom tomato jam, olive oil, red onion and micro cilantro on a ciabatta bun.

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About The Author

Jillian Werb

Digital Editor for Flavor & the Menu magazine. Based in Portland, Maine, and surrounded by good food.