Serve a spread that will impress and please everyone! Guests get to create their favorite combination, or try something new. Select your favorite ingredients, spreads, and dips to serve with crostini and bruschetta. The Creator of Food and Lifestyle Blog, “So Happy You Liked It” blog, Jamie Preuss stopped by to share her tips on building a bruschetta bar.
The amount of ingredients listed below will be determined by how many guests you’re serving. Aim for 2-3 ounces of meat and cheese per person, and consider a double batch of the Merry Cranberry Relish, Roasted Tomatoes, and Roasted Grapes if you’re serving a group of more than 10 people.
Variety of favorite cheeses, such as fresh mozzarella, goat cheese, brie, & blue cheese
Variety of cured or smoked meats, such as salami, prosciutto, bacon, & chorizo
Fresh sliced fruit, such as pear and apple
Roma tomatoes, sliced
Herbs such as basil, sage, & rosemary
Flavored Olive Oil
Merry Cranberry Relish (recipe below)
Roasted Tomatoes (recipe below)
Roasted Grapes (recipe below)
1. Arrange ingredients on a large platter, starting with the bowl of the relish and any items that need to be contained (such as the roasted tomatoes).
2. Next layer on the larger items, such as any cheeses you’ve selected.
3. Continue to layer and arrange ingredients, considering color and items that will pair with one another (such as the fresh mozzarella and tomato).
4. For the crostini: Cut the baguette in to ¼ inch slices, brush with olive oil, and sprinkle with salt and pepper. Broil until very lightly golden brown, flipping to broil the other side to the same doneness.
5. For the bruschetta: Slice the sourdough loaf in to ¼ inch slices. Arrange on a baking sheet, and broil until very lightly golden brown, flipping to broil the other side to the same doneness. Remove from oven, and rub a raw garlic clove directly on to bread.
Merry Cranberry Relish
2 cups fresh cranberries
2 Tbsp fresh cilantro
1 Tbsp chopped jalapeno, seeds and ribs removed for less heat (keep seeds and ribs, or adjust amount added for more heat!)
2 Tbsp green onion, finely chopped
1/4 tsp salt
1 tsp sugar
1 Tbsp Lemon juice
1. In a food processor, pulse all ingredients until roughly chopped.
2. Remove from food processor, taste, and adjust salt, lemon juice, and sugar to your liking.
1 ½ cups cherry tomatoes
1 Tbsp olive oil
1 clove garlic, minced
Scant ⅛ tsp salt (a good pinch)
Freshly cracked black pepper
1. Preheat oven to 400 degrees.
2. Add cherry tomatoes to a baking sheet, toss with a drizzle of olive oil, one clove minced garlic, and salt and pepper. Roast until tomatoes burst, about 20 minutes.
1 1/2 Tbsp olive oil
2 cups green grapes, destemmed and rinsed
2 sprigs each rosemary and thyme
⅛ tsp salt
Freshly cracked black pepper to taste
1. Preheat oven to 375 degrees.
2. Add washed and destemmed grapes to a parchment lined baking sheet. Drizzle with 1 tablespoon of the olive oil, using your hands to toss the grapes to ensure each one is covered with oil.
3. Strip one of the thyme and rosemary sprigs, reserving the leaves and discarding the stems. Chop herbs, sprinkle over grapes. Nestle remaining sprigs each of thyme and rosemary in the grapes. Sprinkle with salt and freshly cracked pepper.
4. Bake for 15 minutes, or until grapes have started to shrivel and caramelize in some spots. Remove from heat, allowing to slightly cool.