BRUSCHETTA BAR TO GO

Bruschetta Bar to Go image

Provided by Ree Drummond : Food Network

Time 40m

Yield 10 servings

Number Of Ingredients 29

Previous Next

2 cups halved cherry tomatoes
1/2 cup pitted bright green olives
1/2 cup pitted black olives
1/4 cup shredded fresh basil
1 tablespoon olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Kosher salt
12 ounces button mushrooms, quartered
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped fresh thyme
Pinch freshly ground black pepper
2 cloves garlic, minced
6 ounces mini mozzarella balls
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon chopped fresh thyme
1/4 teaspoon red pepper flakes
Zest of 1 lemon, peeled in shards
Kosher salt and freshly ground black pepper
1/3 cup olive oil, plus more if needed to fill the jar
1 bunch medium asparagus, trimmed if stalks are woody
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 boule
1/2 cup olive oil
Kosher salt

Steps:

For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
For the roasted asparagus: Preheat the oven to 450 degrees F.
Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
For the bruschetta: Heat a grill pan over medium-high heat.
Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.