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A white plate with three slices of bread that have various toppings, which are seen laid out in the background.

Bruschetta Bar

Seb and Shiela Centner's DIY Bruschetta will be an easy hit with guests.
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Ingredients

Crostini

  • 2 large baguettes
  • ¼ cup olive oil

TOMATOES

  • 3 medium on-the-vine tomatoes
  • ½ pint cherry tomatoes
  • 2 small garlic cloves
  • 1½ tbsp olive oil
  • 4-6 large basil leaves torn
  • 1 oregano sprig leaves only
  • ¼ tsp sea salt
  • black pepper

Mushrooms

  • 3 small garlic cloves
  • 2 tbsp olive oil
  • 1 lb mixed mushrooms
  • 3 thyme sprigs
  • 1 rosemary sprig
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp balsamic vinegar optional
  • 2 tbsp chopped flat-leaf parsley

Zucchini

  • 2 zucchinis
  • 1½ tbsp olive oil
  • ½ lemon juiced
  • 1 tbsp chopped basil
  • 1 tsp chopped dill
  • ¼ tsp sea salt
  • 2 tbsp shaved Parmigiano Reggiano

Instructions
 

Crostini

  • Preheat the oven to broil. Cut the baguettes into thin slices, about ¼-inch to ⅓-inch thick. You should get between 15 and 20 slices from a large baguette. Place the slices on a baking sheet and brush lightly with the oil. Broil, flipping once, until the slices are lightly toasted and golden brown, 5–10 minutes.
  • Remove from the oven and cool. If you’re preparing the crostini more than 1–2 hours before the event, store in an airtight container to keep them crispy.

Tomatoes

  • Cut the vine tomatoes into bite-sized pieces and quarter the cherry tomatoes. Crush the garlic with the heel of your hand or the flat edge of a knife so that it is flattened but still intact.
  • Place the tomatoes and garlic in a medium bowl and add the remaining tomato ingredients. Set aside for at least 1 hour for the flavours to amalgamate. Remove the garlic before serving.

Mushrooms

  • Slightly crush the garlic with the heel of your hand or the flat edge of a knife so that it is flattened but still intact.
  • Heat the oil in a large skillet over medium heat. Add the garlic and fry until fragrant, about 30 seconds. Remove the garlic from the oil, reduce the heat to low, and add the mushrooms, thyme, rosemary, salt and pepper. Cover and cook, stirring occasionally, until the mushrooms are soft, 7–9 minutes.
  • Add the balsamic and cook until all the liquid has evaporated, about 1 minute. Stir in the parsley, then remove from the heat and let cool slightly.
  • Pour the mushroom mixture onto a cutting board. Chop the mushrooms and garlic into bite-sized pieces.

Zucchini

  • Using a vegetable peeler, peel the zucchinis to make ribbons, then roughly chop them into shorter lengths (1–2 inches long). Set aside in a medium bowl.
  • In a mason jar, whisk together the oil, lemon juice, basil, dill and salt to make a vinaigrette.
  • Add the parmigiano reggiano to the zucchini bowl, followed by the vinaigrette, and toss until completely coated. Set aside uncovered at room temperature for at least 30 minutes, or up to overnight in the fridge, covered, for the zucchini to soften and the flavours to amalgamate.

To Serve

  • Serve all the components alongside the toasted baguette slices.