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6 Bruschetta Ideas for your next party

Posted by Sydney Rea on Dec 9, 2015 6:00:00 AM
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Hosting friends and family for your next party? We definitely are, and have been for years!
Tasty apps, good wine and great company are all you need to create an enjoyable atmosphere. Need a spark of culinary creativity when it comes to what you'll serve? Here's our go-to at the Rea household when we're expecting hungry company. It's quick, easy and oh, so delicious...

6 BRUSCHETTA IDEAS FOR YOUR NEXT PARTY

Bruschetta [bru'sketta] starts with a baguette cut into three-quarter inch thick slices. The slices are grilled or toasted on both sides, then rubbed liberally with a freshly cut clove of raw garlic. Topping possibilities are nearly endless, so don't be afraid to have fun with it! And as always, remember to finish with a drizzle of good extra virgin olive oil.

6 BRUSCHETTA IDEAS FOR YOUR NEXT PARTY

Here are 6 bruschetta ideas for your next party that are sure to please your guests:

6 BRUSCHETTA IDEAS FOR YOUR NEXT PARTY

Classic

Chop Roma tomatoes and toss with a generous amount of Queen Creek Olive Mill
Gourmet Dipping Oil in a bowl. Spoon onto sliced baguette and serve.


6 BRUSCHETTA IDEAS FOR YOUR NEXT PARTY

Caprese

Slice fresh Mozzarella and tomato on a sliced baguette. Finish with chiffonade basil, pine nuts, a pinch of salt and a drizzle of Queen Creek Olive Mill Robust Extra Virgin Olive Oil


 

6 BRUSCHETTA IDEAS FOR YOUR NEXT PARTY

Pear & Goat Cheese

Take a dollop of goat cheese and place it onto sliced baguette. Top with a sliced
pear and a drizzle of Queen Creek Olive Mill Meyer Lemon Olive Oil. 


 

6 BRUSCHETTA IDEAS FOR YOUR NEXT PARTY

Mascarpone with Prosciutto & Caramelized Red Onion

Dollop some Queen Creek Olive Mill Caramelized Red Onion & Fig Tapenade onto a
bed of Mascarpone cheese on a toasted baguette slice, and top with very thinly sliced and rolled Prosciutto. 


 

6 BRUSCHETTA IDEAS FOR YOUR NEXT PARTY

Burnt Mozzarella & Pesto

Cover sliced baguettes with grated whole milk Mozzarella and broil until bubbly
and lightly browned, finish with Olive Mill Pesto (see recipe below).

Olive Mill Pesto:

  • 1 cup firmly packed fresh basil leaves
  • ½ cup firmly packed fresh Italian parsley
  • 3 tablespoons firmly packed fresh oregano or marjoram
  • 2 leaves fresh sage
  • ¼ cup roasted pine nuts or almonds
  • 2 cloves fresh chopped garlic
  • 1 teaspoon sea salt
  • 1 cup Queen Creek Olive Mill extra virgin olive oil
  • ½ cup freshly grated Parmesan cheese

Using a very sharp knife, finely chop all the fresh herbs and place them in a mixing bowl. Finely chop the nuts and garlic and add to the mixing bowl. Add salt and Parmesan cheese and mix in the olive oil. When using the blender and food processor method, add all ingredients to the work bowl and process to desired consistency. Use a spatula to scrape down the sides. Pesto can be stored in the refrigerator for up to 10 days.


 

6 BRUSCHETTA IDEAS FOR YOUR NEXT PARTY

Chardonnay Herb Mascarpone
& Green Apple

Spread Chardonnay Herb Mascarpone (see recipe below) onto baguette slice then top with sliced green apple and finish with Queen Creek Olive Mill Fig Balsamic Vinegar.

Chardonnay Herb Mascarpone:

  • 8 ounces Mascarpone cheese
  • 2 tablespoons Chardonnay wine
  • 2 teaspoons dried garlic chips
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil flakes
  • ¼ teaspoon red chili flakes
  • ½ teaspoon sea salt

Mix the cheese and wine in a medium bowl. Incorporate the garlic, oregano, basil, chili, and salt. Refrigerate for at least three hours before serving. 

What are your favorite hosting appetizers?
Let us know in the comments below!

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Topics: Recipes