Close-up of Bruschetta Bar
Recipe courtesy of Ree Drummond

Bruschetta Bar to Go

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 10 servings


Tomatoes and Olives:

Marvelous Mushrooms:

Marinated Mozzarella Balls:

Roasted Asparagus:



  1. 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.
  2. 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.
  3. 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.
  4. For the roasted asparagus: Preheat the oven to 450 degrees F.
  5. 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.
  6. For the bruschetta: Heat a grill pan over medium-high heat.
  7. 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.
  8. 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.