Summer Bruschetta Bar and Wine

• Meat

  • 1 Prosciutto
  • 1 Salami

• Produce

  • 1 Arugula
  • 16 Basil, fresh leaves
  • 2 cans Cannelloni beans
  • 1 Eggplant
  • 14 cloves Garlic
  • 2 pints Grape tomatoes, red
  • 1 Juice one lemon
  • 1 Onions
  • 2 tbsp Oregano, dried
  • 1 Parsley
  • 1 Sauted mushrooms
  • 1 Thyme, fresh
  • 1 Tomato, large
  • 1 Zucchini, large

• Condiments

  • 2 tbsp Green olives
  • 1 Pesto, homemade
  • 1 Tapenade

• Baking & Spices

  • 1 Salt
  • 4 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 1/4 cup Olive oil, Extra Virgin
  • 11/16 cup Olive oil
  • 1 Olive oil
  • 2 tbsp White wine vinegar

• Dairy

  • 1 Mozzarella, fresh

• Other

  • 2 Large italian loves, sliced ½-inch thick

Found on honestcooking.com

Description

Ingredients

• 2 large Italian loves, sliced ½-inch thick
• 1 cup extra virgin olive oil
• Salt to taste
• 2 cloves of garlic, peeled and halved
• 2 pints red grape tomatoes, halved lengthwise
• 4 cloves of garlic, finely minced
• 4 tablespoons extra virgin olive oil
• 16 fresh basil leaves, plus more as needed, chiffonade
• Salt and freshly ground pepper to taste
• 1 eggplant, sliced lengthwise
• ½ cup + 2 tablespoons olive oil, divided
• 4 cloves of garlic, finely minced
• 2 tablespoons white wine vinegar
• 2 tablespoons dried oregano
• Salt and freshly ground pepper to taste
• 1 large zucchini, trimmed and grated
• 1 tablespoons olive oil
• 2 cloves of garlic, minced
• 2 tablespoons chopped green olives
• Chopped fresh thyme to taste
• Salt and freshly ground pepper to taste
• 2 cans (15oz) cannelloni beans
• 1 large tomato, diced
• Juice one lemon
• 2 cloves garlic, finely minced
• Salt and freshly ground pepper to taste
• Olive oil to taste
• Chopped parsley to taste
• - Homemade Pesto
• - Tapenade
• - Sautéd Mushrooms
• - Caramelized Onions
• - Prosciutto
• - Salami
• - Fresh Mozzarella
• - Arugula

Directions

• Brush the sides of each bread slice with olive oil, using a pastry brush.
• Place slices on an ungreased grill or grill pan and toast for about 2 minutes per side, over medium heat. Pay close attention so the bread doesnt burn.
• Remove toasts from grill, and immediately rub with cut side of a head of garlic and sprinkle with salt. The warmth of the bread releases the garlics aroma.
• Combine tomatoes, garlic, basil and olive oil in a large bowl. Season with salt and pepper and toss to combine. Cover and refrigerate until ready to serve.
• Place the eggplant slices in a large bowl and cover with salted water. Place a plate on top of the eggplant, so it stays submerged for at least 15 minutes or up to overnight. Drain and dry the eggplant slices with a paper towel.
• Dice the eggplant into small cubes.
• Heat 2 tablespoons of olive oil in a large skillet, over medium heat, and sauté the diced eggplant for about 10 minutes or until softened and starting to brown. Remove from heat and transfer to a medium bowl.
• Add the remaining ingredients and stir to combine. Transfer to a mason jar or other container with a tight-fitting lid and add more olive oil to cover eggplant, if needed. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.
• Heat olive oil In a large sauté pan, over medium heat, and sauté the garlic until fragrant and softened, about 2 minutes.
• Add grated zucchini and cook for about 5 minutes or until it dries out a bit. Remove from the heat and add salt, pepper, olives and thyme. Stir until combined. Transfer to a mason jar or other container with a tight-fitting lid. Refrigerate overnight.
• Combine all the ingredients in a large bowl. Season with salt and pepper and drizzle with olive oil.
• Refrigerate until needed. Drizzle with more olive oil when ready to serve.