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Build your own Bruschetta Bar

I saw this idea on Pinterest and absolutely love it. It’s a build our own bruschetta bar and is perfect for entertaining a big crowd. We had a big BBQ last weekend and this was a big hit. It’s a bit more substantial than your traditional cheese bar, so perfect for when your waiting for the meat to finish cooking at the BBQ!

The bar is made of loads of different elements and this is what I used, but you can really use any bruschetta toppings. The combinations are endless. We had it is a starter, but this is basically my dream meal to graze on all afternoon.




Bruschetta Bar Components


1 x 150g Soft Goats Cheese (it doesn’t have to be homemade, but see my recipe here)

1 x 250g Fresh Ricotta (make it yourself (recipe here) or buy if fresh from a deli or cheesemonger)

1 x 200g Blue Cheese (something crumbly like a Stilton)

1 x Hard Cheese (Gouda, Manchago or Comte)

250g Labneh (make your own, its so easy! Recipe here)

120g of cold cuts (salami, prosciutto or parma ham)

150g Slow Cooked Cherry Tomatoes

150g Tomato Carpaccio

250g Smashed Pea Pesto

Herb Vinaigrette

Sourdough or Ciabatta Loaf, cut into 24 pieces (you might need more than 1 loaf, depending on size)

To Serve

2 Table Spoons of Honey

1 Teaspoon of Chilli Flakes

1 Table spoon Olive Oil

1 Teaspoon of Sumac


Serves 12 as a starter


  1. If you are making any of your own cheeses, get started on these first. Most need to be made at least 24 hours before. Links to the recipes are above.

  2. Make the Slow Cooked Cherry Tomatoes. Recipe Here

  3. Make the Tomato Carpaccio so it has a chance to marinate. Recipe Here

  4. Make the smashed pea pesto. Recipe Here

  5. Make the Herb Vinaigrette. Recipe Here

  6. To serve, using a large wooden plank or plate, position the cheeses (excluding the labneh) on the board and place the meat slices around. Pile up the tomato carpaccio straight onto the board. Place the Slow Cooked Cherry Tomatoes, Smashed Pea Pesto and Herb Vinaigrette into their own bowls and place on the board.

  7. Top the ricotta with the honey and chilli flakes.

  8. Place the labneh on a separate plate. Use a spoon to push it flat. Top with olive oil and sumac.

  9. Cut up the bread into 1 cm thick slices. You can toast the bread if you like, but if toasting 24 piece of toast while you have guests is a bit too difficult, just use a crusty loaf that will hold its shape.

  10. Serve everything to our hungry guests with a glass of prosecco!


These are just some ideas for the board, but there are plenty more options. Get creative when creating your board and include the items you like the sound of. Sautéed Mushrooms cooked in garlic and butter, marinated peppers, aubergines or courgettes, olive tapenade, caramelized onions are just a few other ideas.


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