I’ve been known to plan a meal around bread, and that’s exactly what I did when I hosted my first dinner party two weekends ago. I think my friend – one of the guests – was a little concerned when I proposed the idea of a bruschetta bar as the main course. Would we have enough food? Turns out, we had plenty – and then some.
This tapas-style meal is perfect for entertaining. It’s flavorful, fun (Who doesn’t like finger food?) and, most of all, easy for the host. All of the components can be assembled up to a day in advance. And because your guests assemble their own plates, you can kick back and relax with a glass of wine when they arrive. It’s a great option for picky eaters, too. Don’t eat meat? Stick to the veggies and cheese.
To build your bruschetta bar, start with the crostini. I baked a couple of french baguettes and no-knead beer bread, but any store-bought variety will do. Then slice, oil and grill. Next, prepare the toppings. This saffron tomato confit and basil vinaigrette provide a bright pop of color and pair well with a variety of cheeses and charcuterie. For example, we enjoyed ours with ricotta, fresh mozzarella, smoked Gouda and Brie, as well as prosciutto and salami.
The tomato confit takes the most time to cook, but it’s time well spent. Slowly simmering the tomatoes in olive oil allows them to caramelize and reduce down to a sticky, sweet spread.
The basil vinaigrette, on the other hand, comes together in a snap. Just throw everything in a food processor and whir. You can make both toppings ahead of time and store them in the fridge – just bring them to room temperature before serving.
Not entertaining anytime soon? Whip up a batch of each for yourself. Then spoon a dollop atop grilled chicken or fish, pasta, baked potatoes, you name it, for a quick and tasty meal.
Recipes adapted from What’s Gaby Cooking.
- 1 pound cherry tomatoes
- ⅓ cup olive oil
- 1 pinch saffron (about 20 threads)
- sea salt and freshly ground black pepper, to taste
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh basil
- 1 garlic clove
- ½ teaspoon dried chili flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- Heat olive oil and tomatoes in a fry pan over medium-high heat. Add saffron and season with salt and pepper; stir to combine.
- Once the oil starts to get hot and tomatoes start to blister, reduce heat to medium-low and simmer for 1 hour, stirring every 10 minutes.
- After 1 hour, the tomatoes should be falling apart. Remove pan from heat and let cool for about 20 minutes. Season with additional salt and pepper to taste. Serve immediately or transfer to an airtight container and refrigerate for up to 1 week. Let confit come to room temperature before serving.
- Combine all ingredients in a food processor and purée until smooth.
- Taste and adjust salt and pepper as needed. Serve immediately or transfer to an airtight container and refrigerate for up to 1 week.
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