Build Your Own Bruschetta Bar Food

MAKE YOUR OWN BRUSCHETTA BAR

Steps:

• Make all of your spreads, cut your cheeses and meats, and prep the toppings the day before. Or you can buy your favorite toppings ready from the store. Leave the fresh fruit, bread, and anything else that won't hold well overnight until the day of serving.
• If desired, create labels for each topping or spread so your guests will know what each one is.
• 30 minutes before guests arrive, assemble the bruschetta board. This gives the cheese time to come to room temperature and reach peak flavor.
• Start with a cutting board, tray, or other surface. I like to put my spreads and some toppings in an assortment of bowls, then place those around the board. Then I take my other ingredients and place them directly on the board, filling in the gaps to make it look very full. Make sure to leave room for the last minute ingredients.
• Cutting apples or other fruit, warm the brie cheese (if using), and prep any other last minute items. Add them to the board.
• Grill your bread right before guests come so it will be fresh. Just slice your baguette on a slant so you create more "real estate" for the toppings :) Brush each side with olive oil and place on a hot grill pan. Grill each side for 2-3 minutes or until dark golden marks appear. Use some of the bread slices to fill in the empty spaces in your bruschetta bar and place the rest in a dish to set beside.

BRUSCHETTA BAR TO GO

Steps:

• For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
• For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
• For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
• For the roasted asparagus: Preheat the oven to 450 degrees F.
• Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
• For the bruschetta: Heat a grill pan over medium-high heat.
• Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
• Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.

BUILD-YOUR-OWN-BRUSCHETTAS

Steps:

• For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.