With so many people going with the trend of tapas or “small plates”, what could be easier for entertaining than a Bruschetta Bar? I resolve in 2018 to entertain more because I love it! And this simple menu allows guests to informally relax and make their own bruschetta, or choose from the few baked varieties I include.
This idea came to me from What’s Gaby Cooking. She’s got the goods on what you should put on your board, what is essential for the party and even recipes for some delicious toppings. Just click the link to check her out. This is her picture, doesn’t it look scrumptious?
In addition to Gaby’s bountiful spread, I’m sharing some of my favorite bruschetta recipes. I love anything artichoke, and this first one is yummy.
- 1 (6 ounce) jars marinated artichoke hearts, drained
- 1/2 cup parmesan cheese, freshly grated
- 1/3 cup minced onion
- 1/4 teaspoon garlic powder
- 16 -18 slices of a small baguette ( 1/3″ thick)
- Chop artichokes well.
- Mix artichokes, onion, and Parmesan cheese.
- Add just enough mayonnaise to make spreadable.
- Add garlic powder, mix well.
- Spread baguette slices with artichoke spread and place on a cookie sheet.
- Bake at 350 degrees for 15-20 minutes, or until topping starts to bubble and brown.
Here’s another favorite of mine. Originally it was from the Olive Garden website. Really delicious and simple to make and keep in fridge ’til party time!
- 0.5 (15 ounce) cans white cannellini beans, drained
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon balsamic vinegar
- 2 tablespoons sour cream
- salt & pepper
- 1 tablespoon extra virgin olive oil
- 1/2 loaf Italian bread
- extra virgin olive oil ( to drizzle)
- 1 garlic clove, cut in half
- 1 small plum tomato, diced
- 2 tablespoons chopped flat leaf parsley ( to garnish)
- MIX drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour.
- DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
- RUB grilled bread with cut half of garlic to infuse with garlic flavor.
- PLACE bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.
Now for the most traditional version. I love this, and I’m not even a tomato lover. That’s how yummy it is. Another prepare-ahead marvel!
TOMATO AND BASIL BRUSCHETTA
- 6 Roma tomatoes, diced
- 2 cloves garlic, chopped
- 2 cloves garlic, peeled
- 3 tablespoons olive oil
- 2 1/4 teaspoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 8 slices Italian bread, cut about 1 inch thick
- 2 tablespoons grated parmigiano-reggiano cheese
- Whisk together chopped garlic, vinegar, salt, pepper, and basil.
- When combined slowly drizzle in oil.
- Add tomatoes and let sit for 20 minutes at room temp.
- Meanwhile back at the bat cave, toast the bread.
- This can be done either in the toaster (if it’s got really wide slots) or under the broiler (if using this method watch closely so it doesn’t become a briquette).
- When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
- Place the bread on a cookie sheet and top with tomato mixture.
- Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).
- Serve immediately.
- The tomato mixture also makes a wonderful vinaigrette for an antipasto salad.