Piling toppings on a toasted piece of bread isn’t a specialty of Italy, though Italians do execute it quite well- so well, in fact, that most in the U.S. have simply come to calling this dish by its Italian name, bruschetta. But many food cultures have their own version. Scandinavians call their open sandwiches smørrebrød, in France they are tartines, Germany has butterbrote, and Spaniards enjoy montaditos. Each are unique and delicious.

Some are geared more toward finger foods or appetizers, and some, like tartines and smørrebrød, act as a main meal. Often I tend toward the latter- On busy nights when I have to figure out what to feed my family in a hurry, I load up whatever I have in my fridge on a fat piece of sourdough. Once you realize how easy it is to layer ingredients on a slice of crusty bread and make it into a satisfying and wholesome meal, you’ll be serving these up from a different country every night.  

Since these recipes are meant to serve as dinner, there is a little more cooking involved than a typical bruschetta appetizer. My goal with these dishes is to provide a complete main, full of healthy vegetables and/or lean protein. If you’re looking for more of an appetizer version, check out my Grilled Peach & Gorgonzola Bruschetta, or Bruschetta with Tomatoes & Basil.

Sicilian Eggplant Bruschetta with Ricotta Salata

Due to the North African influence over the centuries, it is not uncommon to find ingredients native to that region in Sicilian cooking. Here, cinnamon adds a subtle but distinctive flavor to sauteed eggplant, whose flavor is enhanced further by pine nuts and raisins. While I call for shavings of salty ricotta salata to adorn the toasts, a fat dollop of creamy fresh ricotta would also work quite nicely here instead.

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Smoky Peppers & Onions on Manchego Toasts

This recipe was inspired by the flavors of Spain. Garlic and smoked paprika are used frequently to flavor all sorts of vegetables, from potatoes to mushrooms. Here, I use the duo on bell peppers and onions, which are cooked until meltingly soft. They top a crusty piece of sourdough, oozing with melted Manchego cheese, and are finally topped with tinned sardines. If the little fishies aren’t your thing, just leave them out.

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Spiced Oyster Mushroom Tartine with Goat’s Cheese

The secret to this incredibly simple one-dish dinner is a spice blend called baharat, which is made from cumin, coriander, cinnamon, paprika and cloves. If you cannot find it at your local grocery, you can blend it up yourself with readily available spices (see below in instructions). Some nights, when I feel I need a bit of extra protein, I add a fried egg to the top. The runny yolk oozing into all the nooks and crannies of the mushrooms is incredibly satisfying.

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Vegan (Or Not) Chorizo Black Bean Torta

This dish is delicious whether you use vegan chorizo or a pork or chicken chorizo instead. A quick creamy black bean base is smeared on a crusty piece of bread then topped with chorizo seitan or meat, seasoned tomatoes, and avocado. You could certainly make this into a sandwich, but I prefer to eat it with a knife and fork.

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Cabbage Gruyere Dinner Toasts

This simple yet hearty meal will transport you to Eastern Europe with one bite. Thick slices of crusty bread covered in melted cheese are smothered with sauteed cabbage for a satisfying one-dish dinner. I like to use gruyere cheese for its bold flavor, but if you prefer a more mild cheese use any kind of good melting cheese that is your favorite.

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