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Jun 5, 2016 9:25 AM

Recipe: Homemade Italian Marijuana Bruschetta

Today we are going to share our favorite recipe for the popular Italian antipasto with a new twist. Bruschetta is not only a delicious snack that can be easily infused with any kind of your favorite skunk strain but is also a great option to mask the specific weedy flavor. This time, we will show you how to make Italian bruschetta with THC oil, so you can keep aside your favorite Afghan skunk for a while or smoke it to get into the cooking mood.

Tips Before You Start

The Italian Marijuana bruschetta we are going to cook is a 4-servings snack. It will take you less than 30 minutes to make this extraordinary and tasty dish. The recipe is very easy however requires some special ingredients, like THC oil that you can find in the head shop. Weed-infused bruschetta is a great way to fill your body with the necessary elements and provide your head with a nice hit. It is much better than any sweet marijuana-infused edible you have ever tasted. So, do not hesitate and learn what you need.

Equipment Needed


Baking sheet

Baking tray


Mixing bowl



1 loaf ciabatta

8 tomatoes

¾ cup THC oil

3 tablespoons brown sugar

1 clove garlic

1 teaspoon Dijon mustard

Onion powder (to taste)

Salt (to taste)

Pepper (to taste)

Balsamic vinegar (to taste)

Pot pesto


  1. Preheat the oven to 350 degrees.
  2. Slice the ciabatta.
  3. Take a baking sheet and put it on the baking tray.
  4. Then, put the ciabatta slices on the baking sheet.
  5. Brush each ciabatta slice with THC oil. A tip here: If you do not have a brush, you can use a piece of a paper towel.
  6. Put the baking tray into the preheated oven for 3 minutes.
  7. Wash tomatoes and slice them. Put the sliced tomatoes aside.
  8. After 3 minutes, carefully remove the baking tray from the oven and put 3 tomato slices on each ciabatta slice.
  9. Put the tray back into the oven and bake for 5 more minutes.
  10. Mince garlic.
  11. Put the garlic in a mixing bowl and add brown sugar and Dijon mustard.
  12. Season the mixture with onion powder, salt, and pepper to taste.
  13. Whisk the ingredients until they are completely combined, and the mixture is smooth.
  14. Then, add some balsamic vinegar and the remaining THC oil. Continue whisking the mixture.
  15. After 5 minutes, remove the baking tray from the oven.
  16. Cover each ciabatta slice with the balsamic vinaigrette mix.
  17. Put a tablespoon of pot pesto on top of each slice.

It is hard to find an easier antipasto recipe than this one. This proves that a delicious and potent snack should not be difficult to cook. We hope you liked our recipe and recommend you to consume your marijuana-infused Italian dish responsibly. Avoid getting behind the wheel afterwards for the reasons of safety. Remember to keep weed bruschetta away from children and pets. Stay healthy and high!