Time: 40 min.
Complexity: easily
Servings: 10

Looking for a fun treat for a friendly get-together? While you're waiting for midnight to strike, offer your guests bruschetta (toasted slices of bread with various toppings), but let them assemble their own appetizers and set up a bruschetta bar. Ree Drummond suggests a light cherry tomato and olive salad, quick marinated mushrooms, homemade marinated mozzarella, and roasted asparagus for the bruschetta. Arrange everything on a tray, add toasted slices of bread, and, if desired, top with cheese or cold meats, depending on what's in the fridge.

Ingredients:

Tomatoes and olives

• 2 cups cherry tomatoes, halved
• 0.5 cups pitted green olives
• 0.5 cups pitted black olives
• 1/4 cup thinly sliced ​​fresh basil
• 1 tbsp. l. olive oil
• 2 cloves garlic, crushed

Wonderful mushrooms

• 340 g of champignons, cut into 4 pieces
• 2 tbsp. l. olive oil
• 2 tablespoons balsamic vinegar
• 2 tbsp finely chopped fresh parsley
• 2 tbsp chopped fresh thyme
• A pinch of freshly ground black pepper
• 2 cloves garlic, crushed

Marinated mozzarella

• 170 gr. mini mozzarella balls
• 1.5 tsp chopped fresh basil
• 1.5 tsp chopped fresh oregano
• 0.5 tsp chopped fresh thyme
• 1/4 tsp red pepper flakes
• Zest of 1 lemon, grated
• 1/3 cup olive oil + extra to top off jar

Baked asparagus

• 1 bunch medium asparagus, tough ends trimmed
• Olive oil to drizzle

Bruschetta

• 1 round loaf of French bread
• 0.5 cups olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

toasts, asparagus, champignon mushrooms, mozzarella cheese, olives, olive, cherry tomatoes, balsamic vinegar, lemon zest, black peppercorns, thyme, red pepper flakes, oregano, basil

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Preparation:

Step 1
• Tomatoes and olives:
  
  In a bowl, combine tomatoes, green and black olives, basil, olive oil, garlic, a little salt and black pepper.
  
  Wonderful mushrooms:
  
  Bring a saucepan of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. In a bowl, combine the olive oil, vinegar, parsley, thyme, pepper, garlic, and 1/2 teaspoon salt. Stir in the mushrooms and let cool, then transfer to a Mason jar.
Step 2
• Marinated mozzarella balls:
  
  Place mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest, and a pinch of salt and black pepper in a Mason jar. Drizzle with olive oil, cover, and shake.
Step 3
• Baked asparagus: Preheat oven to 230°C.
  
  Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake until the asparagus is tender and charred in spots (it should still be firm), about 10 minutes. Transfer to a serving bowl.
Step 4
• Bruschetta: Heat a grill pan over medium heat.
  
  Cut the boule in half, then slice each half into 1-cm-thick slices. Drizzle both sides of the slices with olive oil and sprinkle with salt. Grill the bread until golden brown, about 3 minutes per side.
Step 5
• Arrange tomatoes and olives, wonderful mushrooms, marinated mozzarella balls, roasted asparagus, and toasted bread on a large tray or rimmed baking sheet so everyone can assemble their own bruschetta.

Votes: 2