Gabriele shares his secret for perfect sauteed mushrooms and toasted bread.
Emeril makes tomato-basil bruschetta, the traditional Italian appetizer.
Michael Symon makes bruschetta with ricotta and eggplant relish.
Gabriele's saute tips guarantee the best mushroom bruschetta imaginable.
Bobby creates a menu inspired by one of his favorite places - Tuscany.
Vincent Esposito shows Mo Rocca his father's secret to making mozzarella.
Watch Gabriele and Debbie to learn how to make, and pronounce, bruschetta.
Kelsey makes a Marinated Antipasti Bruschetta like she enjoyed in Italy.
Kelsey's bruschetta features pesto, while Spike puts a Greek spin on his.
No nipitella for your porcini bruschetta? Use mint and thyme instead.