The work week has come to an end and your husband (or wife) has informed you that you have friends coming over for drinks. You are unprepared for company! Wine is on hand, a few bottles of choice spirits and a variety of ales but nothing to nosh on as an appetizer or pseudo meal. This easy bruschetta recipe is sure to please a crowd, requires minimal effort and a minimum amount of time.
Head to your local grocer and snag the following items, because we will assume you have Oviedo Olive Oil already stocked in your pantry. You will need a pound of tomatoes, garlic (fresh or pre-minced), fresh basil, and a baguette (or two). If you want more than bread, opt for an easy charcuterie board; board and bruschetta go together like white on rice and who doesn’t love bread and a good charcuterie board.
Our optional purchases would be prosciutto, salami, copolla, maybe some roast beef for those who aren’t pork fans, and maybe even some smoked salmon or sardines are always fun, shaved parmesan, choice of olives, select cheeses (Manchego is a great wine cheese and always great with beer, Dubliner, Gouda, and a fine aged blue or opt for the parmigiano reggiano), a small bag of grapes and a variety of nuts if you are short in the pantry. We love pistachios, always a crowd favorite and pairs well with any liquor of choice, a candied pecan, and walnuts are our go to favorites.
A bamboo cutting board, specific cheese board, or even a decorate plate or platter works well for setting the tone like you were ready for your guests. Even just folding some paper towels neatly looks as if you were ready for them. No one will judge that you aren’t using official paper napkins. Just be sure your platter is not crowded with your bruschetta and allows enough room for fingers to dive in a grab the goodies.
We love these ramekins for the nuts, cheeses, and crackers. The scallops add a beautiful touch, and are not the traditional dessert ramekins you would expect.
Since the bread will take more time to setup for the flavor, you want to be able to remove this from the oven just as your guests begin to arrive. As if you you had planned things that way. Take the time to cut your cheeses and lay them out decoratively and arranging in a fashion that compliments your meats (if you chose any), nuts and fresh fruits. Save the meats for last and fill in any holes but leave enough room for fingers to reach in.
time to make the bread
Your total cook and setup time will be less than 20 minutes, but allow at least 30 for the prep with chopping any fresh veggies. A chef hack, you can purchase pre-chopped tomatoes, basil, garlic and even the sliced baguette to really save you some time. Be sure to check on your tomatoes and that they do not include any onions or additional veggies as this will directly impact your recipe.
for the tomato mixture
1 lb diced roma tomatoes or sliced cherry tomatoes
4 tbsp Oviedo Olive Oil Tuscan Herb EVOO
2 tbsp Oviedo Olive Oil Traditional Aged Balsamic Vinegar
2 cloves garlic, minced (about 2 teaspoons)
3 tbsp basil, chopped finely
1 teaspoon Oviedo Olive Oil Applewood Smoked Sea Salt
1 teaspoon black pepper
for the bread
1 baguette (French bread)
3 tbsp Oviedo Olive Oil Tuscan Herb EVOO
Preheat oven to 400 degrees. Slice bread into ½ inch thick slices diagonally and line on a baking sheet. Brush each slice of bread generously with olive oil and place in the oven to toast for 5-7 minutes. While bread toasts, chop tomatoes into small pieces. Add chopped tomatoes into a large bowl. Finely chop garlic and basil. Gently stir in garlic, basil, olive oil, balsamic vinegar, salt and pepper into chopped tomatoes. Allow mixture to sit for 10 minutes.
Top toasted bread with bruschetta. You can add slices of prosciutto and drizzle again with balsamic for a delicious glaze!