Dinner Party Made Easy

On Monday, I hosted a dinner party. I had just come back to New Jersey on Sunday night and my party was scheduled for the following evening. With much to do in the area, I had to put together something very special, easy, and delicious!

I like interacting with food - not just having it be served. I did a crustini bruschetta bar. Most think that bruschetta is a tomato basil topping for bread. In Italy, bruschetta is really just a cruistin (toasted slice of bread) served with a topping. In the US, the tomato version has taken off.

Here is what I did for the appetizer bar:
-I served an inexpensive pinot grigio and a merlot

-2 loaves of Italian bread, sliced and toasted

1. Roasted Tomato Bruschetta
-1 pint grape tomatoes
-1/3 small red onion, diced
-3 cloves of garlic, minced
-Olive oil
-Balsamic vinegar
-Fresh basil, 4-6 large leaves

Heat oven to 400 degrees. Line a baking sheet with tin foil. Empty the pint of rinsed tomatoes. Coat with olive oil and lightly salt. Cook 30 minutes or more if needed until the tomatoes start to wrinkle and pop.

Meanwhile, cut the onion, garlic, and basil. The basil is easiest to cut by doing the following: layer the leaves one on another. Roll. Cut into small slices.

Pour the tomatoes and olive oil from the foil directly into a container with a lid. Usa a wooden spoon to mash the tomatoes, causing them to open. Add the onion, garlic, and basil. Stir. Add approximately 1-2 tablespoons of vinegar, depending on your liking. Add an additional 2-4 tbs. of olive oil (the ratio between the vinegar and oil should be 1-2, vinegar to oil). Cover with lid. Shake. Leave to come to room temperature befroe putting in the fridge.

Bring back to room temperature before serving.

*Alternate: if you dont have time, you dont have to roast the tomatoes. You could just dice them and use them raw.

2. Mozzarella, Tomato, and Basil:
-Fresh mozzarella balls, 8 oz.
-2 Roma tomatoes, sliced thinly
-Basil leaves, cut similar fashion as above

Slice the tomatoes. Lightly sprinkle with salt to get some of the water released from the tomato. Cut the mozzarella balls in half. Cut the basil into thin strings.

On a plate, arrange the tomatoes on the outer rim, then the cheese in a smaller circle. Place the basil on the inside. Lightly sprinkle sea salt over the food and drizzle a good olive oil over it.

3. Artichoke Spread:
-1 jar of artichoke hearts, drained and rinsed
-1/4 sm. red onion, diced
-1/4 cup (give or take) Parmesan cheese
-4 tbs. Mayo/Miracle Whip, depending on desired creaminess
*If you wanted to lower the fat, use light mayo

Dice the artichokes and place in a bowl. Add the onion, cheese, and mayo. Use salt and pepper to season. Transfer to a oven proof dish. Sprinkle additional cheese if you would like. Cook at 375F until bubbles, approx. 15 minutes. Serve warm.

4. Feta and Mixed Olives:
-1/3 cup mixed olives, prior to pitting (I use calamata and oil cured)
-8 oz. feta or other goat cheese

Pit the olives, pull or cut into small pieces. Ensure the goat cheese has been crumbled. Mix together. Easy as that.

5. Brie, Raspberry, and Walnuts:
-Brie cheese - one lg. triangle or a circle prepackaged
-Raspberry jam (or other jam, such as apricot or strawberry)
-Handfull of walnuts

Arrange on a plate. Bring to room temperature. I put my jam in a small bowl on the plate, so it does not touch the cheese...I know...