Bruschetta Bar

• Meat

  • 1 Meats, assorted
  • 1 Recipe saffron tomato confit

• Produce

  • 1 handful Arugula, fresh
  • 1 cup Charred corn
  • 2 cloves Garlic
  • 1/2 cup Mushrooms
  • 1/2 cup Onions

• Condiments

  • 1 Recipe basil vinaigrette
  • 1 Recipe red pepper sauce
  • 1 Recipe spring pea pesto

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Loaf of bread, Large

• Dairy

  • 1 Cheeses, assorted

Found on whatsgabycooking.com

Ingredients

• 1 large loaf of bread, sliced into 1/2 inch pieces
• olive oil for drizzling
• 2 cloves of garlic
• 1 recipe Basil Vinaigrette
• 1 recipe Saffron Tomato Confit
• 1 recipe Red Pepper Sauce
• 1 recipe Spring Pea Pesto
• 1 handful fresh arugula
• 1 cup charred corn (you can take an extra shortcut and grab a bag of frozen charred corn at Trader Jpes)
• 1/2 cup caramelized onions
• 1/2 cup sautéed mushrooms
• assorted cheeses
• assorted meats

Directions

• Heat a grill over medium high heat.
• Generously drizzle the bread with olive oil on both sides. Using a pair of tongs, transfer the slices of bread to the grill and grill for a few moments until grill marks are present. Flip and continue to grill the bread on the other side for a minute more. Remove and set aside.
• Remove the garlic from its paper and carefully rub the garlic on the toasted bread to give it an extra layer of flavor.
• Arrange the toppings on a large platter or table and serve with the grilled bread.