I love to entertain, but often find myself scrambling to find something that’s unique and low maintenance to serve my guests. Bruschetta is both and pairing it with a light-to-medium-bodied white wine or Prosecco will compliment these airy hors d’oeurves without overpowering their delicate flavors. Chianti and Sangiovese are also good options for the tomato and garlic-based bruschettas.
First, slice a baguette into thin disks to make crostinis, brush with extra virgin olive oil and toast. Optional: After toasting, rub crostinis with garlic cloves. Then top with any of the following sweet and savory combinations, add salt and pepper for taste, and serve.
- Goat Cheese + Prosciutto + Drizzled Honey + Balsamic Vinegar
- Pesto + Buffalo Mozzarella + Basil Leaf + Half of a sliced Grape Tomato + Balsamic Vinegar
- Fig Jam + Goat Cheese + Walnuts
- Cream Cheese + Smoked Salmon + Dill
- Creamed Cannellini Beans (blend with lemon juice and olive oil to make it more spreadable) + Chopped Sage + Prosciutto
- Creamed Goat Cheese (add milk to goat cheese to make it more spreadable) + Cooked Pancetta + Beefsteak Tomato + Arugula tossed in Olive Oil + Lemon Zest
- Ricotta + Thyme + Rosemary + Roasted or Grilled Peach Slices (sprinkle peaches with brown sugar before cooking)
- Pesto + Thinly sliced Radish + Scallion + Sea Salt
- Creamed Goat Cheese + Strawberry Tomato Bruschetta (Equal parts diced Strawberries and Cherry Tomatoes tossed with Olive Oil and Balsamic Vinegar) + Italian Leaf Parsley
- Traditional Bruschetta: Combine Diced Tomatoes, Red Onion, Basil, Garlic, Olive Oil, and Balsamic Vinegar (I typically buy a container of fresh, pre-made Bruschetta topping in the prepared foods section of my local super market, but making your own is easy as well and there are a lot of great recipes out there, including this one.)