There’s more than one way to bruschetta. The classic Italian recipe is often made with tomatoes and basil on garlic-rubbed bread, but this isn’t the only way to top your toast. From sautéed mushrooms to smoked salmon and marinated eggplants, here are some easy and delicious ways to make your bruschetta even better.

Bruschetta with butter-braised zucchini and smoked salmon

The ultimate easy starter is right here, with crunchy bruschetta dressed to impress.

Grilled haloumi and tomato bruschetta with za'atar caper salsa

Warren Mendes gives new meaning to grilled cheese with this open haloumi bruschetta.

Roasted capsicum bruschetta

This classic Italian side is levelled up with smoky roasted capsicum.

Eggplant, fennel and burrata rye bruschetta

This fresh and easy vegetarian recipe makes for the perfect midweek meal.

Tomato conserva bruschetta

A twist on the traditional bruschetta that makes a perfect starter for any party. Recipe by the team at Sydney's Cornersmith cafe.

Mushroom bruschetta with garlic and macadamia pesto

“Bruschetta is a great way to make good use of day-old bread." – Darren Robertson

Burnt bread and tomatoes with peperonata dressing

This makes a meal of robust toast.

Bruschetta with mushrooms and whipped ricotta recipe

Bruschetta with mushrooms and whipped ricotta

Fresh ingredients and full flavours, this bruschetta makes a delicious appetizer.

Matt Moran's burrata bruschetta with roasted pumpkin

Burrata bruschetta with roasted pumpkin and bresaola

“Burrata is the star here; get the best you can find.” - Matt Moran.

Smoked sardine bruschetta with fennel and pine nuts

Serve as a starter, a light dinner or pass around as a party bite when entertaining.

This smashed avo and broad bean bruschetta is the ultimate spring brunch

Broad bean and avocado bruschetta with pecorino

Avocado on toast gets a Maggie Beer makeover.

Roast pumpkin and honey prawn bruschetta

Try silky charred pumpkin with sweet honey prawns for a knockout bruschetta like no other. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.