Bruschetta Bar to Go

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

Tomatoes and Olives:

2 cups halved cherry tomatoes

1/2 cup pitted bright green olives

1/2 cup pitted black olives

1/4 cup shredded fresh basil 

1 tablespoon olive oil 

2 cloves garlic, minced 

Kosher salt and freshly ground black pepper

Marvelous Mushrooms:

Kosher salt

12 ounces button mushrooms, quartered 

2 tablespoons olive oil 

2 tablespoons balsamic vinegar 

2 tablespoons finely chopped fresh parsley 

2 tablespoons chopped fresh thyme

Pinch freshly ground black pepper 

2 cloves garlic, minced 

Marinated Mozzarella Balls:

6 ounces mini mozzarella balls

1 1/2 teaspoons chopped fresh basil 

1 1/2 teaspoons chopped fresh oregano 

1/2 teaspoon chopped fresh thyme

1/4 teaspoon red pepper flakes 

Zest of 1 lemon, peeled in shards 

Kosher salt and freshly ground black pepper

1/3 cup olive oil, plus more if needed to fill the jar

Roasted Asparagus:

1 bunch medium asparagus, trimmed if stalks are woody

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

Bruschetta:

1 boule

1/2 cup olive oil 

Kosher salt

Directions

  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.
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