Bocconcini and tomato bruschetta: Omit the avocado. Spoon the tomato mixture onto each piece of bruschetta, then top with 2–3 slices of bocconcini and season with pepper to taste. Place back under grill for a further minute to warm slightly, and then serve.
Mushroom bruschetta: Omit avocado and oil. Add finely chopped, sautéed mushrooms and crumbled low-fat feta to tomato mixture. Sprinkle with fresh parsley to serve.
Lemony bruschetta: Replace olive oil and vinegar with 1–2 tablespoons of lemon juice. Continue with steps 2 and 3. Before serving, sprinkle with a little lemon zest.
Capsicum bruschetta: Replace tomato with 100g of jarred capsicum strips or chargrilled capsicum (skin removed). Pat with a paper towel to remove some of the oil. Chop and combine with other ingredients. Continue with step 2.
Basil pesto bruschetta: Omit the avocado. Spread grilled bread with a teaspoon of basil pesto. Top with crumbled feta, a few baby spinach leaves and tomato mix.
Roasted vegie bruschetta: Finely chop leftover roasted vegies, such as pumpkin, zucchini, capsicum, onion and tomato. Spoon over toasted bread then drizzle with a little balsamic vinegar before serving.
Breakfast bruschetta: This makes a delicious Sunday breakfast! Top each piece of grilled sourdough with a slice of tomato, avocado, a little ricotta and one poached egg. Season with freshly ground black pepper to taste. Top with a little finely chopped parsley.
Honey and goat’s cheese canapés: Try this next time you’re entertaining: Cut each piece of bread into quarters to get smaller, canapé-sized pieces. Spray each piece lightly with oil, then place under grill. Drizzle a little honey onto each piece of bread and then top with goat’s cheese and mint.
Haloumi bruschetta: Omit avocado and add a teaspoon of lemon juice to the tomato mix. Replace the chopped basil leaves with finely chopped coriander. Top each piece of bread with tomato mix and a thin slice of grilled haloumi.