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 !