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Bruschetta 3 Ways


for 12 pieces


  • 1 multi-grain baguette
  • ¼ cup olive oil (60 mL)

Classic Heirloom Tomato Topping (pair with Sevilla Orange & Soda)

  • ½ medium red tomato
  • ½ medium yellow tomato
  • 1 tablespoon olive oil
  • freshly ground black pepper, to taste
  • 1 tablespoon fresh basil, plus 8 small whole leaves, for garnish
  • 1 tablespoon freshly grated parmesan cheese
  • ⅛ teaspoon flaky sea salt

Asparagus and Smoked Salmon Topping (pair with The Classic Gin & Tonic)

  • 1 tablespoon olive oil
  • 4 stalks asparagus, sliced on a bias into 5 pieces
  • sea salt, to taste
  • 1 lemon, zested
  • 1 lemon, juiced
  • ⅓ cup ricotta cheese (40 g)
  • 2 oz smoked salmon (55 g), sliced
  • freshly ground black pepper, to taste

Avocado and Radish Topping (pair with Rangpur Lime & Soda)

  • 11 avocados, peeled, pitted, and halved
  • red radish
  • 1 tablespoon olive oil
  • ¼ teaspoon everything bagel seasoning
  • ⅛ teaspoon flaky sea salt
  • 2 tablespoons sprouts
  • Tanqueray® RTD Can, for serving

Nutrition Info

  • Calories 338
  • Fat 24g
  • Carbs 26g
  • Fiber 10g
  • Sugar 1g
  • Protein 7g

Estimated values based on one serving size.

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  1. Make the crostini: Turn the oven to broil on high.
  2. Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
  3. Broil on each side for 2–5 minutes, until golden brown, watching closely to make sure the bread doesn’t burn. Remove from the oven and let cool.
  4. Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5–10 minutes.
  5. Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
  6. Make the asparagus and lox topping: Heat the olive oil in a large pan over high heat. Add the asparagus, season with salt, toss a few times, then cook without disturbing until the asparagus turns very dark brown on the bottom. Remove from the pan and let cool.
  7. In a small bowl, combine the ricotta, lemon zest (set aside ½ teaspoon of zest for garnish), lemon juice, and salt. Whisk well.
  8. Spread the lemon ricotta mixture onto 4 of the crostini, then top with smoked salmon and asparagus. Garnish each with reserved lemon zest and black pepper.
  9. Make the avocado and radish topping: Thinly slice each avocado half crosswise and fan out with the knife. Slice the radish into thin matchsticks.
  10. Lay the avocado on the remaining 4 crostini, then drizzle with the olive oil and season with the everything bagel seasoning and flaky salt. Top with the radish and sprouts.
  11. Serve the bruschetta with Tanqueray® RTD Cans.
  12. Enjoy!
Bruschetta 3 Ways