Bruschetta Bar To Go Recipes

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BUILD YOUR OWN BRUSCHETTA BAR



Build Your Own Bruschetta Bar image

Provided by Olivia's Cuisine

Number Of Ingredients 36

2 large Italian loves, sliced 1/2-inch thick
1 cup extra virgin olive oil
Salt to taste
2 cloves of garlic, peeled and halved
2 pints red grape tomatoes, halved lengthwise
4 cloves of garlic, finely minced
4 tablespoons extra virgin olive oil
16 fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground pepper to taste
1 eggplant, sliced lengthwise
1/2 cup + 2 tablespoons olive oil, divided
4 cloves of garlic, finely minced
2 tablespoons white wine vinegar
2 tablespoons dried oregano
Salt and freshly ground pepper to taste
1 large zucchini, trimmed and grated
1 tablespoons olive oil
2 cloves of garlic, minced
2 tablespoons chopped green olives
Chopped fresh thyme to taste
Salt and freshly ground pepper to taste
2 cans (15oz) cannelloni beans
1 large tomato, diced
Juice one lemon
2 cloves garlic, finely minced
Salt and freshly ground pepper to taste
Olive oil to taste
Chopped parsley to taste
- Homemade Pesto
- Tapenade
- Sautéd Mushrooms
- Caramelized Onions
- Prosciutto
- Salami
- Fresh Mozzarella
- Arugula

Steps:

  • Brush the sides of each bread slice with olive oil, using a pastry brush.
  • Place slices on an ungreased grill or grill pan and toast for about 2 minutes per side, over medium heat. Pay close attention so the bread doesn't burn.
  • Remove toasts from grill, and immediately rub with cut side of a head of garlic and sprinkle with salt. The warmth of the bread releases the garlic's aroma.
  • Combine tomatoes, garlic, basil and olive oil in a large bowl. Season with salt and pepper and toss to combine. Cover and refrigerate until ready to serve.
  • Place the eggplant slices in a large bowl and cover with salted water. Place a plate on top of the eggplant, so it stays submerged for at least 15 minutes or up to overnight. Drain and dry the eggplant slices with a paper towel.
  • Dice the eggplant into small cubes.
  • Heat 2 tablespoons of olive oil in a large skillet, over medium heat, and sauté the diced eggplant for about 10 minutes or until softened and starting to brown. Remove from heat and transfer to a medium bowl.
  • Add the remaining ingredients and stir to combine. Transfer to a mason jar or other container with a tight-fitting lid and add more olive oil to cover eggplant, if needed. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.
  • Heat olive oil In a large sauté pan, over medium heat, and sauté the garlic until fragrant and softened, about 2 minutes.
  • Add grated zucchini and cook for about 5 minutes or until it dries out a bit. Remove from the heat and add salt, pepper, olives and thyme. Stir until combined. Transfer to a mason jar or other container with a tight-fitting lid. Refrigerate overnight.
  • Combine all the ingredients in a large bowl. Season with salt and pepper and drizzle with olive oil.
  • Refrigerate until needed. Drizzle with more olive oil when ready to serve.

MAKE YOUR OWN BRUSCHETTA BAR



Make Your Own Bruschetta Bar image

This Make Your Own Bruschetta Bar will be the star of your party! With tons of topping ideas, you can build your own bruschetta bar with endless combinations. It's perfect for entertaining and parties!

Provided by Malinda Linnebur

Categories     Appetizer

Time 33m

Number Of Ingredients 27

1 ciabatta baguette
1 sourdough baguette
Olive oil (for brushing bread slices to grill or toast)
Traditional tomato basil bruschetta topping
Prosciutto
Capocollo
Salame Calabrese
Marinara sauce
Pesto
Sundried tomatoes
Grape tomatoes (sliced)
Caramelized onions
Roasted mushrooms
Olives of any kind
Fruit: green pears, apples, grapes, etc.
Honey (with comb is especially fun)
Bacon jam
Pepper jelly
Balsamic vinegar
Fresh basil, rosemary, or thyme
Fresh goat cheese rolled in freshly chopped herbs
Fresh mozzarella
Blue cheese
Ricotta cheese
Brie cheese
Parmesan cheese
Wine of choice ((optional))

Steps:

  • Make all of your spreads, cut your cheeses and meats, and prep the toppings the day before. Or you can buy your favorite toppings ready from the store. Leave the fresh fruit, bread, and anything else that won't hold well overnight until the day of serving.
  • If desired, create labels for each topping or spread so your guests will know what each one is.
  • 30 minutes before guests arrive, assemble the bruschetta board. This gives the cheese time to come to room temperature and reach peak flavor.
  • Start with a cutting board, tray, or other surface. I like to put my spreads and some toppings in an assortment of bowls, then place those around the board. Then I take my other ingredients and place them directly on the board, filling in the gaps to make it look very full. Make sure to leave room for the last minute ingredients.
  • Cutting apples or other fruit, warm the brie cheese (if using), and prep any other last minute items. Add them to the board.
  • Grill your bread right before guests come so it will be fresh. Just slice your baguette on a slant so you create more "real estate" for the toppings :) Brush each side with olive oil and place on a hot grill pan. Grill each side for 2-3 minutes or until dark golden marks appear. Use some of the bread slices to fill in the empty spaces in your bruschetta bar and place the rest in a dish to set beside.

BRUSCHETTA BAR TO GO



Bruschetta Bar to Go image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 10 servings

Number Of Ingredients 29

2 cups halved cherry tomatoes
1/2 cup pitted bright green olives
1/2 cup pitted black olives
1/4 cup shredded fresh basil
1 tablespoon olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt
12 ounces button mushrooms, quartered
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped fresh thyme
Pinch freshly ground black pepper
2 cloves garlic, minced
6 ounces mini mozzarella balls
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon chopped fresh thyme
1/4 teaspoon red pepper flakes
Zest of 1 lemon, peeled in shards
Kosher salt and freshly ground black pepper
1/3 cup olive oil, plus more if needed to fill the jar
1 bunch medium asparagus, trimmed if stalks are woody
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 boule
1/2 cup olive oil
Kosher salt

Steps:

  • For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
  • For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
  • For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
  • For the roasted asparagus: Preheat the oven to 450 degrees F.
  • Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
  • For the bruschetta: Heat a grill pan over medium-high heat.
  • Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
  • Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.

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