BUILD YOUR OWN BRUSCHETTA BAR
Provided by Olivia's Cuisine
Number Of Ingredients 36
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
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
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
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 10 servings
Number Of Ingredients 29
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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- In a large pot, heat the olive oil over medium heat. Add the onions and reduce heat to low. Cook, stirring often, until the onions are well caramelized, 30 to 35 minutes. Stir in balsamic vinegar and season with salt and pepper. Transfer to a bowl.
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- Generously drizzle the bread with olive oil on both sides. Using a pair of tongs, transfer the slices of bread to the grill and grill for a few moments until grill marks are present. Flip and continue to grill the bread on the other side for a minute more. Remove and set aside.
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- Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
- Dice your tomatoes and transfer them to a medium mixing bowl, leaving the tomato seeds and juice behind on the cutting board. Stir the salt into the tomatoes, and add the onion, basil and garlic as they are ready. Stir to combine and set the mixture aside to marinate while you work on the bread.
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- Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Transfer the toasts to a serving platter(s), if desired, and set aside.
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