Are you hosting a party or feel you want to take something to a party you are invited to? If you are looking for an easy appetizer, today we are making bruschetta. Bruschetta is a popular Italian starter. If you asked a native Italian, they would probably pronounce it bru’sketta. Others might pronounce it bru’scheta . Either way, a typical bruschetta is some toasted garlic bread slices topped with various toppings, including meats, veggies, herbs, cheese, etc. Today, we are taking the concept and expanding on it. While you can absolutely assemble each of the individual bruschetta bites, for a party it is much easier to let the guests assemble their own.
Up first, is a fun easy method I first saw on a Rachael Ray cooking show years ago using a bowl. I am using a goat cheese, tomato basil mixture and crackers instead of the typical bread. The second bruschetta is a more traditional bread method using mushrooms and parmesan cheese as the star ingredients.
Bruschetta Bowl
Inspired by Rachael Ray
Ingredients:
Goat cheese log
Tomatoes
Basil leaves
Balsamic vinegar
*Ingredient quantity will vary based on the bowl you are using and how much you want to make**
Start by blanketing a bowl with a piece of plastic wrap. Press the plastic down along all the edges of the bowl.
Chop up the tomatoes (I used cherry tomatoes) and basil.
Add chopped basil to the bottom of the bowl.
Next, add the chopped tomato layer.
Finally, add slices of the goat cheese and smooth out with a spatula, so that it makes a single layer.
Better Bonus Tip: If you don’t like the richness of goat cheese, you could always try cream cheese.
Pull the plastic wrap edges over the ingredients, covering the mold entirely. I like to put it in the fridge for at least an hour so the layers will start to meld together.
Better Bonus Tip: Make the day before for an even easier prep the day of the party.
To serve, unwrap the top pieces of plastic and lift the entire mold out of the bowl (in the plastic wrap still).
Add the plate you are serving on, upside down, onto the mold.
Flip the plate and mold over.
Remove the plastic wrap and drizzle with balsamic vinegar.
Better Bonus Tip: As I was making this, I realized the color combination of the ingredients - this would be a great Christmas starter. Save for next year:)!
I was really excited to find some crackers with only four ingredients: whole wheat, safflower oil, sea salt and vitamin E to help protect flavor. They are the whole grain version of a Triscuit: Back to Nature Harvest Whole Wheat Crackers. Feel free to use whatever you would like as the vehicle for the bruschetta.
Warm Mushroom and Parmesan Bruschetta
Mushrooms, 16 oz (I used baby portabella)
Green onion or chives, ⅓ chopped
Dijon mustard, 1 tsp
Sherry Vinegar, 2 tsp
Thyme, ¼ tsp
Garlic, 2 cloves
Shaved parmesan cheese
Remove stems and chop mushrooms.
Better Bonus Tip: With any mushrooms, it is important to wash them, however do not run under water, as this will cause the mushroom to become tough and chewy - rubbery like. Instead, use a damp paper towel.
Cook in a couple tablespoons of oil for 5 minutes, until brown and soft.
Add the chopped garlic, chives, thyme, pinch of salt to the pan and cook for 1 more minute. Add the mustard and sherry vinegar, cooking for one last minute.
Better Bonus Tip: If you don’t have sherry vinegar, feel free to substitute with red wine vinegar.
I serve with slices of bread in one bowl, the warm mushroom mixture in another bowl and some pieces of shaved parmesan cheese in a third bowl. I think this is great warm, but feel free to serve it cold. You can use soft or crispy bread or even crackers. Also, feel free to mix the cheese with the mushroom mixture for one less step your guests will have to do.
To make crispy garlic bread pieces, slice the bread and drizzle with olive oil. Bake at 375 degrees for 8-10 minutes, until slightly golden brown. When you remove from the oven, rub a fresh garlic clove over each piece of bread while it is still warm.
Better Bonus Tip: These mushrooms would also be great as a side dish or mixed with some whole wheat pasta and your favorite protein.
See you in the new year!
~Ashley
