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Summer Bruschetta Board

The freshest ingredients and the yummiest snack to keep your guests happy and feeling cozy around your dinner table!




Bruschetta, Bruschetta, Bruschetta! Toasted bread and olive oil with whatever topping you’re in the mood for, like tomatoes and garlic, roasted red peppers and olives, which is what I used for this board. I LOVE everything the Reluctant Entertainer does, and I bought this giant round board from her website (and believe all of you should, too). Then, I saw her post a board very similar to this one, so I wanted to try one, too.


I recently made some cherry and pecan bruschetta, which was outstanding and would be perfect for a dessert bruschetta board. I’ll work on one of those soon and share my recipe for the cherry bruschetta, but for this board, I was in the mood for something savory, and man did this deliver!


If you haven’t yet tried the bruschettas we’ve started carrying in our shop, get some now and I’ll go ahead and say “you’re welcome” in advance! They're amazing, friends!! I first used the tomato & garlic bruschetta over chicken with a sweet balsamic glaze and thought I would never want to change it up because that recipe was so good, but then I tried it with this board and fell in love all over again.


The olive bruschetta is super yummy, too, and when it’s served with salami and sharp white cheddar cheese, it’s like taking a trip to the Tuscan valleys of Italy right in your home.


Ingredients:


Directions:

  • I like to dab a good bit of olive oil on my bread and sprinkle a little salt before toasting. It doesn't take long to toast the bread on 350 degrees, so be careful not to burn (5-7 minutes).

  • Arrange the board to your liking, and use either the roasted red pepper or tomato and garlic bruschetta over the cream cheese.

  • Enjoy!! I know you will!



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