Learning how to create your own bruschetta bar is not only delicious, but it’s fun and easy, too! There are so many ways you can create tasty bruschetta and I like to have a variety of nuts and dried fruit on hand so I can put these together quickly and easily. Take and bake bread makes this a breeze to put together and one baguette allows me to create four different bruschettas! Prosciutto, chopped dates, basil with a touch of Kosher salt and freshly ground pepper make a bruschetta that I just can’t get enough of.
Fresh, Fun and Delicious!
Crunchy, toasted bread topped with creamy mascarpone, fruit, nuts and balsamic glaze…
Use an eight-ounce container of mascarpone cheese and divide it into four parts. Mixing honey and different spices and herbs into the mascarpone creates a creamy, rich base for the fun toppings that follow. If I’m using fresh herbs, I sprinkle them over the top, and if only dried herbs are available, I mix them into the mascarpone. Bruschetta is absolutely refreshing and flavorful either way! It’s difficult to choose a favorite because each one is unique and tantalizing. Drizzle a tangy, sweet balsamic reduction sauce on top of each one, and it’s perfection!
Choosing a favorite is difficult!
Prosciutto, chopped dates, and basil create a lovely mix with only a little Kosher salt and fresh ground pepper added to the mascarpone. Or perhaps chopped dried apricots, pistachios with a little honey mixed in the mascarpone will be your favorite! These look and taste fantastic, and you’ll be amazed at how quickly you can assemble a bruschetta bar that will impress your friends and family.
So many fun ways to make bruschetta!
Mascarpone sweetened with honey topped with dried cranberries and sprinkled with fresh chopped rosemary is stunning and so, so easy! In addition to the three bruschettas shown I also made one with honey sweetened mascarpone, dried blueberries, and toasted slivered almonds. I frequently create lots of fun bruschetta and serve it with an appetizer board loaded with a variety of olives, cheese, nuts, and fruit. You’ll love it anyway it’s served.
How to create your own bruschetta bar:
- 1 loaf/baguette of "take and bake" bread
- 1 8 oz. container mascarpone
- 1/2 cup balsamic vinegar
- 2-3 slices prosciutto
- 1/2 cup dates; chopped
- 2 tsp. fresh rosemary; chopped
- 1/4 tsp. dried basil or 2 tablespoons fresh basil
- 4 Tablespoons honey (or according to taste)
- 1/2 cup dried apricots; chopped
- 1/2 cup dreid cranberries
- 1/2 cup dreid blueberries
- 2-3 Tablespoons pistachios; coarsely chopped
- 1/4 cup slivered almonds; toasted
- Kosher salt
- Fresh ground pepper
- Olive oil (to brush on bread)
- Keep in mind that part of the fun of making a bruschetta bar is the fact that you can add a little more or take away according to your taste preference and size of your baguette. These are just guidelines and suggestions, but have fun with your own creations!
- In a small sauce pan add the balsamic vinegar and 1-3 tsp. honey (according to taste) and simmer until it is reduced by half. Stir frequently for about 15 minutes. It should coat the back of a spoon when it's thick enough. Allow the mixture to cool while you are preparing the bruschetta.
- Set your over to broil.
- Bake a "take and bake" baguette or if your bread is already baked the just cut it into two halves and then slice each piece in half lengthwise, making sure it's evenly cut. Brush a little olive oil on the sliced tops of the bread and place in over on broil until toasted. Watch them carefully because they burn quickly. Don't leave this step out because it gives the bruschetta the nice crunchy texture that is so delicious!
- Divide the mascarpone into four equal parts.
- Add a sprinkle of Kosher salt and a bit of freshly ground pepper to the mascarpone. If you are using dried basil add 1/4 tsp. to the cheese. If you use fresh basil you will save it for later and add it with the other toppings.
- Spread the cheese mixture on top of the toasted bread.
- Sprinkle on the chopped procuitto, dates and fresh basil.
- Drizzle a tablespoon of balsamic reduction sauce over the top.
- Slice into 1 1/2-2inch pieces.
- Add 1 tablespoon honey and a dash of Kosher salt to the mascarpone.
- Spread cheese mixture over the toasted bread.
- Sprinkle apricots and pistachios over the cheese and drizzle a tablespoon a balsamic reduction sauce over it.
- Slice in 1 1/2-2 inch pieces.
- Add 1 tablespoon honey and a dash of Kosher salt and a bit of freshly round pepper to the mascarpone.
- Spread it over the toasted bread and top with dried cranberries and freshly chopped rosemary.
- Drizzle with 1 tablespoon balsamic reduction sauce.
- Slice into 1 1/2-2 inch pieces.
- Add 1 tablespoon honey to the mascarpone.
- Sprinkle dried blueberries over the toasted bread.
- Drizzle with 1 tablespoon balsamic reduction sauce.
- Slice into 1 1/2-2 inch pieces.
- Any left over balsamic reduction sauce can be drizzled in equal equal amounts over the bruschetta.
- Enjoy!
- This is almost as fun to make as it is to create. Have fun with it!
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