Recipe courtesy of Ree Drummond
Episode: Things to Bring
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Bruschetta Bar to Go
Total:
40 min
Active:
40 min
Yield:
10 servings
Level:
Easy
Total:
40 min
Active:
40 min
Yield:
10 servings
Level:
Easy

Ingredients

Tomatoes and Olives:
Marvelous Mushrooms:
Marinated Mozzarella Balls:
Roasted Asparagus:
Bruschetta:

Directions

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.

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.

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.

For the roasted asparagus: Preheat the oven to 450 degrees F.

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.

For the bruschetta: Heat a grill pan over medium-high heat.

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.

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.

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Recipe courtesy of Gourmet Magazine

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