Best Bruschetta Bar To Go Recipes

BUILD YOUR OWN BRUSCHETTA BAR

Build Your Own Bruschetta Bar image

Provided by Olivia's Cuisine

Number Of Ingredients 36

Ingredients

2 large Italian loves, sliced 1/2-inch thick
1 cup extra virgin olive oil
Salt to taste
2 cloves of garlic, peeled and halved
2 pints red grape tomatoes, halved lengthwise
4 cloves of garlic, finely minced
4 tablespoons extra virgin olive oil
16 fresh basil leaves, plus more as needed, chiffonade
Salt and freshly ground pepper to taste
1 eggplant, sliced lengthwise
1/2 cup + 2 tablespoons olive oil, divided
4 cloves of garlic, finely minced
2 tablespoons white wine vinegar
2 tablespoons dried oregano
Salt and freshly ground pepper to taste
1 large zucchini, trimmed and grated
1 tablespoons olive oil
2 cloves of garlic, minced
2 tablespoons chopped green olives
Chopped fresh thyme to taste
Salt and freshly ground pepper to taste
2 cans (15oz) cannelloni beans
1 large tomato, diced
Juice one lemon
2 cloves garlic, finely minced
Salt and freshly ground pepper to taste
Olive oil to taste
Chopped parsley to taste
- Homemade Pesto
- Tapenade
- Sautéd Mushrooms
- Caramelized Onions
- Prosciutto
- Salami
- Fresh Mozzarella
- Arugula

Steps:

Brush the sides of each bread slice with olive oil, using a pastry brush.
Place slices on an ungreased grill or grill pan and toast for about 2 minutes per side, over medium heat. Pay close attention so the bread doesn't burn.
Remove toasts from grill, and immediately rub with cut side of a head of garlic and sprinkle with salt. The warmth of the bread releases the garlic's aroma.
Combine tomatoes, garlic, basil and olive oil in a large bowl. Season with salt and pepper and toss to combine. Cover and refrigerate until ready to serve.
Place the eggplant slices in a large bowl and cover with salted water. Place a plate on top of the eggplant, so it stays submerged for at least 15 minutes or up to overnight. Drain and dry the eggplant slices with a paper towel.
Dice the eggplant into small cubes.
Heat 2 tablespoons of olive oil in a large skillet, over medium heat, and sauté the diced eggplant for about 10 minutes or until softened and starting to brown. Remove from heat and transfer to a medium bowl.
Add the remaining ingredients and stir to combine. Transfer to a mason jar or other container with a tight-fitting lid and add more olive oil to cover eggplant, if needed. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.
Heat olive oil In a large sauté pan, over medium heat, and sauté the garlic until fragrant and softened, about 2 minutes.
Add grated zucchini and cook for about 5 minutes or until it dries out a bit. Remove from the heat and add salt, pepper, olives and thyme. Stir until combined. Transfer to a mason jar or other container with a tight-fitting lid. Refrigerate overnight.
Combine all the ingredients in a large bowl. Season with salt and pepper and drizzle with olive oil.
Refrigerate until needed. Drizzle with more olive oil when ready to serve.

TOMATO BRUSCHETTA

Tomato Bruschetta image

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

Provided by Ali Slagle

Categories easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

Steps:

Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.