An array of tasty topping recipes that are perfect for crunchy slices of bread. A Bruschetta Bar is the perfect spread to serve at your next get-together!
Who’s ready for a party?? Because today I’m bringing you a fun, inventive way to serve up some light snacks to your next party guests – a homemade Bruschetta Bar!
In all honesty, today’s post should only be considered the tip of the iceberg, because the possibilities are endless. I’ll get you started with some of what I consider the “must-have” basics for any Bruschetta Bar, and then leave it up to you to get creative from there and come up with some of your own toppings. You could even add these Butternut Squash Crostini with Crispy Prosciutto and Sage or these Goat Cheese, Apricot and Pistachio Crostini with Honey to the spread if you really want to wow everyone. There are endless possibilities!
As I mentioned in Monday’s post, I came up to the Bay Area last week for a friend’s baby shower. She’s due just a few weeks before me (another girl!) and I am so excited to be going on this journey with her. It has been great to have someone to talk to and compare stories with as we both experience pregnancy for the first time. It is a pretty big life change, after all!
So when my friend asked if I’d be willing to help with some food for her shower, of course I jumped at the chance. She’s been having a little rougher time with morning sickness than I have, so I was sure to ask her what types of food were sounding best to her before planning the menu. I would hate to show up to her shower with a bunch of food that made her feel sick!
After a little discussion back and forth, we decided on a Bruschetta Bar. We thought it would be the perfect “light snack” to have available for a mid-afternoon shower, would hold up well in the heat (this was an outdoor shower in the month of August, after all) and actually sounded appetizing to her.
So how do we create a Bruschetta Bar?? Well, my friends, it is incredibly easy (like, you’re going to smack yourself in the forehead after reading this if you have never thought of serving a Bruschetta Bar at a get-together before.) You simply put out a bunch of different topping options (or, better yet, have your friends each bring a topping, potluck style), toast up a big batch of crostini and set it all out for your guests to go to town. That’s it, no last-minute frantic rush in the kitchen or need to dish out plates for your guests. My favorite kind of entertaining!
As you can see by now (and as I mentioned before), there is really a myriad of directions you could go for your Bruschetta Bar. Here are the basics I settled on for my friend’s shower:
Classic Tomato Bruschetta with Mozzarella
Mushroom Bruschetta
Roasted Eggplant White Bean Spread
Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines
Each topping is incredibly easy to make, with minimal ingredients and not a lot of cooking required. At first glance it may seem intimidating, but I promise you it’s a breeze to throw together. You can also prep a lot of the toppings ahead of time, which means less pressure on you to be in the kitchen and more time to sit and enjoy the company of your guests.
Read on for the topping recipes, toast up some crostini and be sure to tell me about some of your other favorite variations in the comments below!
Classic Tomato Bruschetta with Mozzarella
Ingredients
- 4 large tomatoes, chopped
- 2 large garlic cloves, peeled and minced
- 1 1/2 cups fresh basil, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh mozzarella cheese, cut into slices the size of your crostini
Instructions
- Add all ingredients to a large mixing bowl and stir to combine. For best results, refrigerate for at least an hour before serving. Serve in a bowl with a platter of mozzarella alongside.
Nutrition
Mushroom Bruschetta
Ingredients
- 2 tablespoons olive oil
- 12 ounces mushrooms, cleaned and chopped
- 1 tablespoon chopped fresh tarragon
- 2 large garlic cloves, peeled and minced
- Squeeze of fresh lemon juice
- Salt and pepper to taste
Instructions
- Add oil to a saute pan over medium heat. Once oil is warm, add mushrooms, stirring over medium heat until they begin to sweat. Add tarragon and garlic and continue stirring until mushrooms are cooked through. Squeeze in lemon juice and add salt and pepper to taste. Serve warm or at room temperature.
Nutrition
Roasted Eggplant White Bean Spread
Ingredients
- 1 medium eggplant, peeled and diced
- 5 cloves peeled garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/4 cup plus 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. In a medium mixing bowl, toss together the eggplant, garlic, olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread mixture out on a parchment-lined baking sheet and roast at 400 degrees for 20 minutes. Remove from oven and let cool slightly.
- Add roasted eggplant and garlic, cannellini beans, olive oil and lemon juice to the bowl of a food processor and process until a smooth puree forms. Add salt and pepper to taste, pureeing between each addition to incorporate.
- For best results, refrigerate for at least an hour before serving.
Honeyed Ricotta Goat Cheese Spread with Fresh Nectarines
Ingredients
- 15 ounces ricotta cheese
- 4 ounces creamy goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 cup plus 1 tablespoon honey
- 6 fresh nectarines, thinly sliced
Instructions
- Stir together ricotta, goat cheese, cream cheese and honey in a medium mixing bowl. Refrigerate for at least an hour before serving. Serve in a bowl alongside a platter of the freshly sliced nectarines.
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