Perfect Hors D'oeuvres For The Party Hostess

Inviting friends over to your place? If so, skip the store-bought veggie dips and cookie platters and treat your guests to a home cooked specialty. The best way to hit the spot in any crowd? Bruschetta – from the traditional to the obscure. We turned this trio of satisfying appetizers into a full-blown meal with homemade bread – be sure to pick up several fresh baguettes at your local bakery. 

Traditional Tomato Bruschetta

1 package cherry tomatoes
3 garlic cloves, minced
1 TBSP extra virgin olive oil
1 tsp balsamic vinegar 
8 fresh basil leaves, chopped
Salt and pepper to taste

-Halve the cherry tomatoes and place in a serving bowl. Add the minced garlic cloves, evoo, balsamic vinegar, chopped basil leaves, and season with salt and pepper. Keep in the refrigerator until ready to serve. 

White Bean and Olive Bruschetta

1 1/2 cups canned white beans 
3 plum tomatoes, seeded and chopped
1/4 cup chopped Kalamata olives
6 TBSP olive oil
4 garlic cloves, minced
8 fresh basil leaves, chopped

-Place beans in a large saucepan on medium heat. Mix in the chopped tomatoes, chopped olives, olive oil, minced garlic cloves, and chopped basil leaves. Stir for 5-10 minutes, or until the mixture starts to warm. Remove from heat. Serve at room temperature. 

Roasted Pepper and Bacon Bruschetta

3 medium red bell peppers
6 strips bacon, cooked and finely chopped
1 TBSP extra virgin olive oil
1 TBSP red wine vinegar
8 fresh basil leaves, chopped
Kosher salt

-Prepare your broiler for cooking. Place the peppers under direct heat, rotating every 3-5 minutes until blackened and blistering all over, 12-15 minutes total. Place the peppers in a bowl, cover with plastic wrap, and let stand for 15 minutes. Remove the peppers from the bowl and peel and discard the blackened skins. Discard the top and seeds, and finely chop the pepper. 
-Transfer chopped peppers to a medium-sized serving bowl. Combine with bacon, olive oil, red wine vinegar, chopped basil, and season with salt. Serve at room temperature. 

Presentation: Slice your baguettes into thin pieces. Lay them on a baking sheet, brush with a light coating of olive oil, and pop them in the oven for a minute or two until golden brown. Arrange bread on a platter alongside the three bruschettas, and let your guests help themselves. Add a small bowl of freshly grated parmesan cheese nearby to add to the mix. 

–Lindsay Putnam