Bruschetta Dinner Party

Miracles do happen.

Not a divine intervention type, but rather after nearly loosing all hope to ever experience a real summer in The Netherlands we’ve been graced with extraordinary hot one and without heading south towards Mediterranean.

We can finally enjoy strolls along the canals, visiting Dutch countryside and even water bikes in canals for fun. But most of all, I’m happy to finally get to enjoy the garden we’ve spent a couple of years perfecting.

I’ve moved my office outside, under a tree, where I spend the days working and savouring the sun.

In the evenings it makes for a cosy space to gather, raise a glass and enjoy a bite or two.

I’ve been plotting to make a garden bruschetta dinner party for a few years, but last rainy summer never gave a reliable window to attempt such.

Why bruschetta you may ask?

Well, my love for little bites and cute snacks is profound and well documented, and within the vast lanes of options, bruschetta’s in my eyes stand as the easiest and most fuss free to make.

After all, a few different slices of bread need to grilled, few toppings made, friends invited, drinks naturally chilled and that’s a recipe for a perfectly good evening.

It took me about an hour to prepare smoky eggplant bruschetta with chips, ricotta, bacon and grilled zucchini bruschetta, avocado and tomato with cilantro and lime and Serrano ham and mozzarella bruschetta: all simple and easy, while opportunities for additions remain indefinite.

As no dinner party would be complete without a proper dessert, we’ve had vanilla almond custard cups with fresh berries, an idea that seemed perfectly reasonable and delicious in my head, but a little less so in reality. Something in there just didn’t work, so I’m holding off the recipe for now and will post it once I’ll get the flavour onto the direction I like.

For the whole spread, I used whole wheat sourdough and spelt breads as a basis for bruschetta’s, but just about any bread would work great here.

To get the timing right, start by roasting eggplants for baba ghaboush and placing both cherry tomatoes and tomato slices below the eggplants to have them all ready in time.

Actually, baba ghanoush can be prepared the day before, so the kitchen doesn’t smell like a BBQ was just burning, by the time the guests arrive.

The rest goes pretty easily, cooking the bacon and grilling zucchini ahead of time and assembled the last minute. Enjoy!

5.0 from 4 reviews
Smoky eggplant bruschetta with a crisp
 
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Author:
Recipe type: Appetiser
Serves: 4
Ingredients
For Baba Ghanoush
  • 3 medium eggplants
  • 1 tablespoon Tahini
  • 1 lemon zest
  • 1-2 tablespoons lemon juice
  • 1-2 tablespoons chopped parsley
  • 5 tablespoons extra virgin olive oil
  • salt
  • freshly grounded pepper
For roasted cherry tomatoes
  • 2 handfuls of cherry tomatoes, halved
  • 2 tablespoons olive oil
  • salt
  • freshly grounded pepper
For eggplant chips
  • ½ eggplant
  • 2-3 tablespoons flour
  • 1 cup of vegetable oil for frying
  • Grilled bread slices to serve
Instructions
  1. To make baba ghanoush, cut the eggplants lengthwise and place cut side down on oven grid.
  2. Line a tray with a baking parchment and place just under the grid (eggplants will leak as they grill) and place all under a hot grill for 40-45 minutes.
  3. Do check them around 30 minutes and towards the end, in case your grill is very strong.
  4. By the time they are done, there will be a pleasant smoky smell in your kitchen.
  5. Scrape the flesh, place in a sieve and let it drain for 10 minutes at least (don’t skip this step or your baba ghanoush will turn out watery), you can also leave it to drain for the night in the fridge.
  6. Next, in a food processor (or using a fork) blend eggplants with tahini, 1 tablespoon lemon juice, 1 tablespoon parsley, lemon zest and olive oil, salt and pepper.
  7. Taste to check seasonings, add more parsley, lemon juice or tahini as needed.
  8. While the eggplants are grilling place cherry tomatoes on a lined baking tray, cut side up season with salt, pepper and drizzle with olive oil.
  9. Place them to roast in the same oven, below the eggplants, check them after 20-30 minutes.
  10. To make eggplant chip, heat the oil in a deep pan till very hot.
  11. Slice the eggplant and thinly as possible.
  12. Coat the eggplant in flour and quickly fry till it turns golden brown.
  13. Place the chips onto a paper towel to absorb excess oil.
  14. To assemble the bruschetta, spread some of the baba ghanoush on the bread, followed by a few roasted cherry tomatoes, finishing with an eggplant chip.


5.0 from 4 reviews
Ricotta, bacon and grilled zucchini bruschetta
 
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Author:
Serves: 4
Ingredients
  • ⅓ cup diced bacon
  • ⅔ cup ricotta, (I prefer to use sheep’s milk ricotta, but any will do)
  • 1-2 tablespoons lemon juice
  • black pepper
  • ½ medium zucchini, sliced
  • extra virgin olive oil, for brushing
  • 1-2 tablespoons freshly chopped parsley
  • Grilled bread slices, for serving
Instructions
  1. In a skillet cook the bacon till crispy, then drain on a paper towel.
  2. Heat a griddle pan till very hot.
  3. Brush zucchini slices with oil and quickly char them on both sides.
  4. Mix ricotta with bacon, season with pepper and salt if needed.
  5. Stir in lemon juice according to taste.
  6. To assemble the bruschetta, spread ricotta cream on grilled bread, top with a few zucchini slices and sprinkle with fresh parsley.


5.0 from 4 reviews
Avocado and roasted tomato bruschetta
 
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Author:
Serves: 4
Ingredients
  • 1 large avocado, sliced
  • 2 large tomatoes, sliced
  • 1-2 limes
  • a few tablespoons of chopped cilantro
  • salt
  • freshly ground pepper
  • extra virgin olive oil
  • grilled bread slices for serving
Instructions
  1. Heat the oven 400F/200C.
  2. Line tomato slices on a baking sheet, season with salt, pepper and drizzle with oil.
  3. Roast for 20-30 minutes.
  4. To assemble the bruschetta, place a few slices of avocado on bread, followed by roasted tomato. Squeeze lime juice, drizzle oil and finish with a bit ore salt, pepper and fresh cilantro.


5.0 from 4 reviews
Serrano and mozzarella bruschetta
 
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Author:
Serves: 4
Ingredients
  • 8 slices of Serrano ham
  • 1 buffalo mozzarella, torn to pieces
  • a handful of rocket leaves
  • extra virgin olive oil
  • good quality balsamic vinegar
  • freshly ground black pepper
  • 1 tablespoons chopped basil
  • grilled bread slices
Instructions
  1. To assemble bruschetta, arrange Serrano ham, mozzarella and rocket leave on bread slices. Drizzle with oil, balsamic and finish with a little ground peppers and basil leaves.


5.0 from 4 reviews
Tomato and mozzarella bruschetta
 
Prep time
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Author:
Serves: 4
Ingredients
  • A handful of cherry tomatoes, halved
  • 1 buffalo mozzarella, torn
  • a handful of rocket salad
  • 1-2 tablespoons chopped basil
  • extra virgin olive oil
  • balsamic vinegar (optional)
  • salt
  • freshly ground black pepper
  • grilled bread slices
Instructions
  1. Arrange tomato halves, mozzarella and rocket salad on bread.
  2. Season with salt, pepper.
  3. Sprinkle with chopped basil and finish with a drizzle of oil and balsamic, if using.

22 thoughts on “Bruschetta Dinner Party

  1. Oh man, a bruschetta party sounds like the perfect idea! Now I wonder if I can pull one off before the end of summer… :)

  2. brushetta is such an easy and delicious way to get your filling of veggies and i love that it can be a meal all in itself or an appetizer. Love your idea of doing a dinner party around it

  3. Gourmantine, your bruschetta party looks fabulous! A dear friend is coming over this afternoon for bruschetta and a glass of wine on the deck — will have to add your avocado & roasted tomato idea to the line up. (All of them sound soooo yummy.) So glad to hear you’re enjoying some nice summer weather, at last!

  4. Looks amazing! I somehow stumbled across your blog one day when searching for Lithuanian recipes (my heritage). I love bruschetta and ALL of these are just begging to be made. :)

  5. What a splendid setting! Summer in The Netherlands, bruschetta, vanilla almond custard, and friends – I cannot imagine anything more perfect. : ) So happy the weather has turned pleasant for you!

  6. What a fabulous idea for a garden party! I love brushetta with almost any toppings. I love it that you used Baba Ghanoush for a brushetta. What a great idea! I love all of these! I love working outside as well. We have a wonderful front porch so one can find me out there with my laptop quite often. Love working outside on a beautiful day!

  7. Bruschette are among the biggest miracles of Italian cuisine: simple but always excellent. I love your different topping ideas.

  8. This is the kind of dinner party I live to be invited to ;) How pretty everything is—and surely tasty, too. Whole wheat sourdough and spelt…couldn’t think of a better base for wholesome bruscetta.

  9. The funny thing is that here in Greece we had a very mild summer temeraturewise! What can i sayperhaps I should have visited the Netherlands to enjoy a hot summer haha! The bruschettas are the ideal light meal for a hot summer day!

  10. Hi! It’s really nice to pay a visit on your blog. These are all so mouthwatering. Thank you for sharing their recipes. I would love to try these at home. I am sure my family would enjoy these. Have a blessed day from us here

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