Go Back
+ servings
5 from 1 vote
bruschetta bar
Bruschetta Bar
Prep Time
15 mins
Total Time
15 mins
Course: Appetizer
Cuisine: Italian
Servings: 6
Author: Florentina
  • 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
  1. 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.
  2. Brush all the grilled bruschetta with some of the olive oil and sprinkle with a pinch of sea salt.
  3. 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.
  4. 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.
  5. Sprinkle the bruschetta bar with some fresh basil just before serving and enjoy !
Recipe Notes

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 !