Season 5, Episode 3

Bruschetta Bar

Everyone's favorite appetizer becomes a party in itself as we set out a make your own bruschetta bar with plenty of toasty, garlicky bread and lots of delicious toppings. A fun and easy cocktail party everyone will love.


Day Before Party:

  • Shave corn off cobs, simmer with cream for Creamed Corn Bruschetta. Cover and refrigerate.

  • Blanch broccoli for Rosemary Skewers.

  • Remove some leaves from rosemary stems to make "skewers".

  • Whisk together marinade for Rosemary Skewers.

  • Roast garlic in olive oil for Rosemary Skewers.

  • Remove stems from shitake mushrooms for Rosemary Skewers.

  • Assemble vegetables on Rosemary Skewers. Cover and refrigerate.

1 1/2 Hour Before Party:

  • Sear steak to rare for Bistecca Bruschetta. Set aside on a rack.

  • Slice and roast onions for Bistecca Bruschetta.

  • Slice and bake bread to make Crostini.

  • Slice bread for bruschetta.

  • Finish roasted onions with vinegar, garlic and herbs.

  • Finish steaks in oven for Bistecca Bruschetta. Remove and let rest.

1/2 Hour Before Party:

  • Re-heat and plate creamed corn and proscuitto slices for Creamed Corn Bruschetta.

  • Set up ingredients for Smeared Tomato Bruschetta with extra virgin olive oil, torn basil, and salt on a tray for guests to assemble.

  • Carve steaks and arrange on platter with onions for Bistecca Bruschetta.

At the party:

  • Grill Bruschetta bread slices.

  • Grill Rosemary Skewers, serve with Carambazola cheese.

Eat and Enjoy!

See Tune-In Times

Recipes From This Episode

Bistecca with Balsamic-Roasted Onion Crostini

Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves

Sage Creamed Corn Bruschetta with Prosciutto

Smeared Tomato Bruschetta with Extra-Virgin Olive Oil, Torn Basil, and Salt

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