Classic bruschetta is a traditional Italian antipasto originating from the regions of Tuscany and Lazio. The name "bruschetta" comes from the Italian word bruscare, meaning "to roast over coals" a nod to the dish’s humble roots of toasted bread rubbed with garlic and topped with simple, fresh ingredients like ripe tomatoes, basil, olive oil, and a pinch of salt. Historically, it was a way for Italian farmers to salvage stale bread by giving it new life with seasonal toppings, making it both practical and delicious.

Now, onto my sunshine filled twist on this classic. My recipe takes the foundational charm of bruschetta but gives it a vibrant Aussie summer spin by adding juicy mango and a drizzle of chilli oil crunch. The sweet, tropical mango adds a luscious freshness that perfectly balances the heat and smokiness of the chilli oil, creating a playful contrast that’s bursting with flavour. It’s a brilliant way to keep the spirit of bruschetta alive while turning up the fun and flair for those long, warm days when you want something light but seriously tasty. Perfect for sharing with mates or a cheeky snack in the backyard.