5.0 from 9 votes
Easy Bruschetta Board
A bruschetta board with mozzarella, prosciutto, marinated eggplant, tomato salad and pesto is the perfect easy appetizer recipe.
Prep Time
45 mins
Total Time
45 mins
Servings: 6
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 12 lices Ciabatta bread (approximately 1 large loaf of ciabatta bread)
- olive oil
- 2 garlic cloves halved
For the tomato salad
- 6 roma tomatoes diced
- 1 red onion finely chopped
- 4 tbsp basil chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- salt and pepper to taste
- marinated eggplant
- marinated mozzarella
- prosciutto
- basil pesto
- Olive Tapenade
- olives
- capers
Instructions
- Make the marinated eggplant and mozzarella: Follow recipe instructions for the eggplant and mozzarella. I used fresh mozzarella that I sliced before marinating.
Cup of Yum
Tomato salad
- Using a sharp knife, finely dice the tomatoes. Place in a medium bowl.
- Finely chop the red onion and basil then add to the tomatoes. Dress with extra-virgin olive oil, red wine vinegar and a generous pinch of salt and black pepper. Mix then taste and adjust seasoning if necessary. Set aside.
Grill the bread
- Slice ciabatta bread into slices.
- Drizzle each slice with olive oil then toast in a grill pan for a few minutes per side until golden brown and toasted.
- Rub the bread slices with a halved clove of garlic.
Assemble the bruschetta board
- Place the grilled bread on a large serving board or tray.
- Transfer the pesto and tapenade to small bowls.
- Place the marinated eggplant and mozzarella on the board then add the prosciutto, goat's cheese and cherry tomatoes.
- Transfer the tomato mixture to a serving dish and add to the board.
- Add olives and capers then finish with fresh basil leaves.
- Serve immediately.