Make your Own Bruschetta Bar and Antipasto Salad…
This was another dish I served at my nephew’s graduation party. It is perfect for serving a large crowd and was very easy to prepare – most of it was done the day before which made it even better. I left toasting the bread to the morning of the party so that it was fresh. The Bruschetta toppings included a tomato and basil mix, roasted red peppers and store bought olive tapenade (another great Costco find!).
I found the tomato and basil recipe from Simply Recipes. I will definitely be making this again over the summer with my home grown tomatoes. I love food so simple and fresh like this, I could eat like this everyday. Roasted red peppers are more of a method than a recipe, you can use these for everything…including the antipasto salad recipe posted below.
6 large red peppers
fresh or dried oregano
salt and pepper
Place red peppers on hot grill or under broiler. Cook over high heat until skin is charred, turn peppers while cooking so entire pepper becomes charred. Once peppers are done, place them in large glass bowl and cover with top or saran wrap for about 5 minutes, or until cooled down.
Once peppers have cooled, start to prepare peppers by peeling charred skin and taking out stems and seeds. Slice peppers in thin strips and place in serving bowl. Add 3-4 tablespoons of olive oil, chopped fresh oregano or dried oregano to taste, and salt and pepper to taste. Gently toss and serve. Can be served at room temperature or chilled.
Recipe from Simply Recipes6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Cut tomatoes in half and gently squeeze over a sink to remove the seeds. Chop the tomatoes up into a small dice. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. Set aside for flavors to develop.
Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Our good friend Krista brought this delicious salad to the party and it was an absolute hit! She used her boyfriend’s mom’s recipe and was nice enough to share it with us. It went perfectly with our Italian/Wine and Cheese party theme.
Krista’s birthday is Sunday…Happy Birthday Krista!!
Romaine Lettuce – Cut into bite size pieces