Print

Bruschetta Bar Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

This Bruschetta Bar offers a delightful assortment of four unique bruschetta toppings, combining creamy mascarpone cheese with sweet and tangy fruits, savory prosciutto, and fresh herbs. The toasted baguette slices are brushed with olive oil and broiled to perfection, then adorned with flavorful combinations featuring dried and fresh ingredients, finished with a luscious homemade balsamic glaze. Perfect for entertaining, this recipe provides a creative and elegant appetizer experience.

Ingredients

Scale

Bread and Base

  • 1 loaf/baguette of take-and-bake bread
  • 1 (8 oz.) container mascarpone cheese
  • Olive oil (for brushing bread)
  • Kosher salt
  • Fresh ground pepper

Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 4 tbsp honey (or to taste, divided)

Bruschetta #1 Toppings

  • 2–3 slices prosciutto
  • 1/2 cup dates, chopped
  • 1/4 tsp dried basil or 2 tbsp fresh basil
  • Fresh basil (for garnish)

Bruschetta #2 Toppings

  • 1/2 cup dried apricots, chopped
  • 2–3 tbsp pistachios, coarsely chopped

Bruschetta #3 Toppings

  • 1/2 cup dried cranberries
  • 2 tsp fresh rosemary, chopped

Bruschetta #4 Toppings

  • 1/2 cup dried blueberries
  • 1/4 cup slivered almonds, toasted

Instructions

  1. Prepare Balsamic Glaze: In a small saucepan, combine 1/2 cup balsamic vinegar with 1–3 teaspoons of honey. Simmer on low heat, stirring often, until the mixture is reduced by half, about 15 minutes. Remove from heat and set aside to cool.
  2. Toast Baguette: Preheat the oven to broil. Slice the baguette in half lengthwise, then cut into smaller pieces. Brush each slice with olive oil and place under the broiler. Toast until golden and crisp, watching closely to prevent burning.
  3. Season Mascarpone: Divide the mascarpone cheese into four equal portions. Season each portion with kosher salt and fresh ground pepper. Add honey and herbs to each portion according to the bruschetta type you will prepare.
  4. Assemble Bruschetta #1: Mix mascarpone with dried basil. Spread on toasted bread. Top with prosciutto slices, chopped dates, and fresh basil leaves. Drizzle with prepared balsamic glaze.
  5. Assemble Bruschetta #2: Stir 1 tablespoon honey and a pinch of salt into mascarpone. Spread on toast, then top with chopped dried apricots and coarsely chopped pistachios. Drizzle with balsamic glaze.
  6. Assemble Bruschetta #3: Add 1 tablespoon honey, salt, and pepper to mascarpone. Spread on toast, top with dried cranberries and chopped fresh rosemary. Finish with a drizzle of balsamic glaze.
  7. Assemble Bruschetta #4: Mix 1 tablespoon honey into mascarpone. Spread over toasted bread slices, then top with dried blueberries and toasted slivered almonds. Drizzle with balsamic glaze.
  8. Serve: Cut assembled bruschetta into 1.5–2 inch pieces and serve immediately for best texture and flavor.

Notes

  • Use a good quality baguette or rustic bread for best results.
  • The balsamic glaze can be made ahead of time and stored refrigerated.
  • Watch the bread carefully while broiling as it can burn quickly.
  • Adjust honey quantities in mascarpone and glaze to taste based on sweetness preference.
  • Feel free to swap or add herbs to customize flavors.
  • This recipe is best enjoyed fresh and may lose crispness if stored assembled for long periods.

Keywords: Bruschetta, appetizers, mascarpone, balsamic glaze, prosciutto, dried fruit, party food, Italian appetizer

Find it online: https://ricoloranz.com/bruschetta-bar-recipe/