Recipe(tried): Bruschetta with Variations and other ideas (re: Italian Buffet)

Marta, the simplest way to accomplish this Italian style party would be to visit your local Italian grocer or any large supermarket and select a variety of sliced salami and cheese from their deli. You can also purchase artichoke hearts in jars, drain them and arrange on the platter with the meats and cheeses. Tiny balls of fresh mozzarella can also be found in the deli area, either marinated or not. Crisp or non crisp bread sticks would be a nice addition along with a variety of olives. Safeway stores here in Arizona have added olive bars to their deli area where they sell many kinds of olives, marinated peppers and a wonderful tiny onion marinated in balsamic. Wild Oats and some larger Fry's grocerys also have olive bars. If you would like to try your hand at making some Bruschetta here is a recipe. We had Bruschetta in many different forms on our trips to Italy. I leave the mint out of the eggplant bruschetta. Enjoy!

BRUSCHETTA

Bruschetta is a traditional Italian antipasto made using dense slightly stale bread that broils well. It is often served in its simplest form, rubbed with garlic while still hot and then drizzled with extra0virgin olive oil. For variation, try these toppings of tomato, mushroom and/or eggplant.

BASIC BRUSCHETTA:
6 large slices country-style bread, such as pugliese or pan de champagne, halved
1 garlic clove
Extra-virgin olive oil

TOMATO AND BASIL BRUSCHETTA:
4 ripe tomatoes
1 Tablespoon shredded basil
4 pieces bruschetta

WILD MUSHROOM BRUSCHETTA:
2 Tablespoons extra-virgin olive oil
4 1/2 cups selection of wild mushrooms, particularly fresh porcini, sliced if large, or chestnut mushrooms
2 garlic cloves, crushed
1 heaping Tablespoon chopped thyme
4 pieces bruschetta

EGGPLANT BRUSCHETTA:
2 medium eggplants, sliced
2 garlic cloves, crushed
1/2 cup extra-virgin olive oil
Juice of 1 small lemon
3 Tablespoons roughly chopped mint
4 pieces bruschetta

TO MAKE THE BASIC BRUSCHETTA:
Broil, grill or toast the bread until it is light brown. Peel the garlic clove and rub over both sides of the bread, then drizzle a little extra-virgin olive oil over each slice.

TO MAKE THE TOMATO AND BASIL BRUSCHETTA:
Roughly chop thyme tomatoes and mix with the basil. Season well and pile onto the bruschetta.

TO MAKE THE WILD MUSHROOM TOPPING:
Heat the olive oil in a large saucepan or frying pan. When the oil is hot, add just enough mushrooms to cover the bottom of the saucepan and cook them over high heat, stirring frequently. Season with the salt and pepper. (Sometimes the mushrooms can become watery when cooked. Continue cooking until all the liquid has evaporated.) Add a little crushed garlic and thyme and cook for another minute. Remove from the saucepan and repeat with the remaining mushrooms. Spoon over the bruschetta and serve warm.

TO MAKE THE EGGPLANT TOPPING:
Heat a griddle on the stove and cook the eggplant slices, a few at a time, over moderately high heat until soft and cooked, turning once. Mix together the garlic, oil, lemon juice and mint and season well. Put the eggplant in a dish with the marinade and leave for 30 minutes. Place a couple pieces of eggplant on each bruschetta and spoon the marinade over the top.

Source: Simply Italian