As we mentioned earlier this month, you can offer a variety of canapes, but we like to try something slightly different.
We've taken the idea of classic bruschetta, which everyone loves, and turned it into a self-serve DIY bruschetta bar. This format allows guests to choose between three toppings in the ultimate bruschetta-style self-serve platter.
Whether your guests stick to just one topping or mix multiple styles, they will certainly be impressed with the clever way you turned a classic canapé into a completely customizable one.
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Yield: serves 6–8 of each canapé · Prep time: 30 minutes + 30 minutes–overnight to rest · Cook time: 20 minutes
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
ZUCCHINIS
2 zucchinis
1½ Tbsp olive oil
½ lemon, juice of
1 Tbsp chopped basil
1 tsp chopped dill
¼ tsp sea salt
2 Tbsp shaved parmigiano-
reggiano
Method
FOR THE 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.
FOR THE 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.
FOR THE 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.
FOR THE ZUCCHINIS
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.
Happy hosting!🥂