Build Your Own Bruschetta Bar Recipes

MAKE YOUR OWN BRUSCHETTA BAR

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.

BUILD YOUR OWN BRUSCHETTA BAR

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.

BUILD-YOUR-OWN-BRUSCHETTAS

Steps:

• For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.