A Bruschetta Bar served with an assortment of crostini and flatbreads is an elegant yet economical menu when your holiday budget is tight. It offers a selection of varied tastes. It’s also a fun and interactive menu for your guests with the bar acting as a focal point where guests gather to assemble their own combinations of bruschetta bites. 

I like to include Tapenade, Sicilian Caponata or a similar eggplant preparation, a Sun Dried Tomato and Roasted Pepper Pesto, an Herbed Cannellini Bean Puree, as basics, all served in beautiful Tuscan style bowls. Further offerings may include a cheese spread or two, and you can dress up the bar a bit further with added toppings like baby arugula leaves or thin slices of prosciutto.

Still want more filling out? Offering one big centerpiece cheese like a wheel of Brie – either baked in Puff Pastry or on its own, or a quarter wheel, or so, of Manchego, is a nice touch. Finish with some fruit, and  spiced roasted nuts, and you have a full buffet. All you need is a couple of great wines, and maybe a signature cocktail or two for a great little party.

One of my favorite new bruschetta bar offerings is a delicious Fig and Onion Marmalade, paired with  creamy Gorgozola (use Gorgonzola Dolce Latte if you can find it) softened with a bit of cream cheese and butter to make a spread. 

Fig and Onion Marmalade with Gorgonzola Spread on Crostini

Fig and Onion Marmalade

Figs:

• 1 cup FIGS, BLACK MISSION, DRIED 1 lb. , coarsely diced (available at Trader Joe’s or Amazon.com
• 1 cup boiling water
• 1/2 cup red wine
• 1/4 cup balsamic vinegar
• 2 tablespoons fig balsamic vinegar
• 1/8 kosher salt

Pour boiling water over the dried figs in a stainless steel bowl, and let sit for about 30-40 minutes to reconstitute. Drain the figs and place in a small saucepan. Add the wine, and the two vinegars and simmer until the liquid is syrupy.  Add salt.

Onions:

• 1 medium onion, large dice
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1/2 teaspoon sugar
• 1 teaspoon fresh thyme leaves (or more to taste)
• freshly ground black pepper to taste
  

Heat butter and oil and a sauté pan. Add the diced onions and sprinkle the sugar evenly over them. Sauté the onions slowly, stirring occasionally, and adjusting the heat as needed, until they are soft and brown. Stir in the thyme and black pepper. When the onions are caramelized, stir them into the figs.