Simple, Colorful, Delicious Bruschetta

Bruschetta is a great app to serve at any dinner party.  I like to put out a few different kinds, to give my guests a little variety and allow them to mix and match.  I mean, what doesn’t pair with a toasted baquette?

The most simple and delicious options I go for are the classic tomato & basil, sauteed mushroom & manchego and sauteed spinach with cannelini beans.  I find all three are easy to make and can be done quickly before company arrives, so you can serve them at room temperature.

The cherry tomatoes can be served year round, but are best in late spring to early fall.  For these bruschettas I used the last of our tomato harvest.  The first frost of the year is heading our way this weekend, bummer, it was great while it lasted.  

Preheat your oven to 375 degrees.

For four people I bought one baguette which gave us 4-6 bruschettas each.   Start by slicing the baguette into small 1/2 to 1 inch slices.  Line them up on a baking tray and drizzle with olive oil.  Set aside and work on your topping varieties, following the recipes below.

Tomato Basil

A few handfulls of cherry tomatoes halved

3 pinches salt

2 pinches pepper

3 leaves basil chopped

2 drizzles of olive oil

Mix all the ingredients together and put in the refrigerator until all the others are ready.

Mushroom & Manchego

1/2 lb mushrooms (I like crimini) chopped into cubes

3-4 pinches salt

2-3 pinches pepper

2 tables spoons olive oil

3 sprigs thyme

a small bunch of parsley

3/4 cup thinly sliced manchego cheese

Set aside the manchego.  Saute the mushrooms along with the other ingredients over medium to high heat for about 15 minutes or until golden brown.  Set aside until the other toppings are ready.

Spinach & Cannelini bean

3 cups spinach

2-3 pinches salt (or to taste)

2-3 pinches pepper (or to taste)

2 pinches red pepper flake

2 tablespoons olive oil

Saute the spinach with salt, pepper, red pepper flakes in the olive oil over med-high heat.  Cook for about 10 or until the liquid has evaporated.  Set aside.

1 jar canellini beans

3 pinches Salt (or to taste)

2 pinches Pepper (or to taste)

2 pinches Red pepper flake

Drain the cannelini beans and place in a bowl with the salt, pepper, and red pepper flakes.  Stir, taste, and add more spice until you are happy with the flavors. Set aside.

 Place the baguette slices in the oven for about 5 minutes to get warm.  Be careful not to leave them in too long or they may become a little too toasty.

Top the first slice with the mixed tomatoes, top the second slice with the mushrooms and sprinkle the manchego on top.  Finally top the third slice with the spinach and beans.   You can either continue to plate the rest or use these as a demo and let your guests mix & match, and plate themselves. Usually my guests have some fun with this.

For a little something extra, you can drizzle reduced balsamic vinegar on all of these.  You can find reduced balsamic in some specialty groceries or you can make your own.   

Balsamic Reduction:

Just pour the balsamic vinaigrette into sauce pan and let reduce over medium heat until the vinegar coats the back of a spoon like grease.

Final thoughts

Depending on how many guests you will need to adjust measurements accordingly.  But don’t stress about exact amounts here,  just taste everything before you serve it and you will be fine.  I like these recipes because they are easy, company loves them, it allows you to prepare ahead of time and enjoy a little wine while the party gets going.