How to Make a Bruschetta Bar – Entertaining the Italian Way!
Just in case our love and obsession with bruschetta and all things tomato isn’t obvious on this blog. And because long hot summer days call for for garden parties and weddings, I present you with the ultimate Bruschetta Bar!
An Italian antipasto platter of sorts, the most fun way to entertain If you ask me.
There isn’t an exact recipe, as it all depends on the region you live in and what is available there. For us things don’t change too much because of the climate that we live in, but honestly you should try to work with whatever is in season in your area.
I gave mine a Tuscan flair with the prosciutto (Tuscan ham), grapes and sheep’s milk ricotta.
I must have said it a dozen times before, but seriously you guys, make sure to grill your bread not toast it! Bruschetta is literally grilled bread rubbed with a garlic clove and drizzled with olive oil. Then you load up the goodies on top.
Here are a few topping ideas:
- grilled goat’s brie cheese
- pouches of this creamy burrata cheese
- mozzarella di Buffala
- Italian roasted peppers
- heirloom tomatoes
- basil walnut pesto
- black olive tapenade
- thinly sliced Prosciutto, Soppressata and Capocollo salami
- grapes, pears, peaches and figs
- sauteed mushrooms in white wine
- caramelized onions
- white Tuscan beans
- whipped goat cheese with fresh herbs
- grilled polenta rounds for a gluten free option, because I think of everyone 😉
P.S. Don’t forget to pick up some nice bottles of Tuscan vino!
- 1 baguette thinly sliced
- 1/2 lb burrata cheese or fresh mozzarella
- 4 oz goats brie cheese
- 6 garliccloves
- 1/2 c extra virgin olive oil
- 6 roasted bell peppers
- 1 c black olive tapenade
- 1 c basil walnut pesto
- 4.5 oz sopressata salami organic
- 4.5 oz Prosciutto di Parma
- 2 heirloom tomatoes sliced
- 1/2 c fresh basil leaves
- 1 bunch grapes
- 1 polenta tube sliced into rounds
- 2 c marinated artichokes optional
- 1 honeycomb
- sea salt to taste
On a hot cast iron griddle grill the bread sliced until nice charred marks form. Rub one side of each slice of bread to the garlic clove to your liking.
Brush all the grilled bruschetta with some of the olive oil and sprinkle with a pinch of sea salt.
To grill the polenta rounds, brush them with olive oil before adding them to the hot grill, making sure they don’t stick. Carefully use a flat spatula to flip them.
Arrange them grille polenta rounds and crostini on a wooden board and assemble your bruschetta bar. Add the roasted peppers, sliced soppresata, prosciutto, roasted peppers and sliced tomatoes.
Sprinkle the bruschetta bar with some fresh basil just before serving and enjoy !
To make your own black olive tapenade, just buzz up some pitted olives with olive oil and garlic in the bowl of a small food processor, now you have home made tapenade !