Italian style Bruschetta

Before I left Los Angeles, I had a great dinner party with just the best company. Between the delicious, (and sneakily potent) sangria, the appetizers and main courses, the cherries and banana boats, we were very full and very happy. Oh, we had a blast.

Matt and I cooking away!

For this post, I’ll share the starting appetizer recipe from Matt. He taught me how to make his Bruschetta (with an Italian flag twist), and it was fantastic.

Italian style Bruschetta

1 loaf French baguette
Olive Oil
Avocado
Tomatoes
Mozzarella balls
Balsamic Vinegar

sliced tomatoes and avocado awaiting

Directions

1. Slice up french bread and place on a roasting pan

2. Brush with olive oil

3. Place in the oven at 375 degrees for about 3-4 minutes, until golden brown

4. Place sliced tomatoes on top of each bread piece, lightly salt and pepper

5. Place mozzarella balls on each piece

Matt hard at work

6. Put the bruschetta back in the oven briefly, until the cheese is melted

7. Place a slice of avocado on each

7. Drizzle with balsamic and olive oil

Doesn’t that look delicious?! Here is a preview of our entire feast. Keep posted for the portobello mushroom recipe!

Sunday Night Dinner Menu

Appetizers:
– Italian-style Bruschetta
– Roasted Eggplant and AsparagusMains:
– Grilled Chicken and Peppers
– Black Bean and Corn Quinoa
– Spinach and Salmon Stuffed Portobello Mushrooms

Black Bean and Corn Tri-Color Quinoa

Stuffed Portobellos

Dessert:
– Banana boats

Drinks:
– Sangria made by Jordan and Kelsey (which actually made for an appetizer, dinner drink, and dessert!) This might be the best sangria I’ve had, topping the ones I had in Spain. Very well done guys!