Recipes: Bruschetta and Cheese Platter

Bruschetta and Cheese Platter

Aramark Chefs Feed Thousands

Here, we present Aramark's guide to your own summer celebrations. Aramark is one of the leading caterers to sports events (like the 1996 Olympics), conventions and other celebrations. From pre-planning to execution, these world class recipes are sure to foster a culinary "gold-medal" for the party hosts. So, grab a fork and let the celebrations begin!

Photo: Aramark Executive Chef Louis Ferretti

Bruschetta

1 (16-inch) French bread baguette, cut into 24 slices
1/4 cup melted butter (1/2 stick)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese
1 medium tomato, chopped (about 3/4 cup)
1/3 cup grated Romano cheese
1/4 cup olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped sun-dried tomato, soaked, drained
1 tablespoon minced garlic
1/8 teaspoon pepper

Preheat the oven to 400 degrees. Brush both sides of the bread slices with a mixture of butter and 2 tablespoons olive oil. Arrange in a single layer on a baking sheet. Bake for 5 to 8 minutes or until light brown.

Combine the mozzarella cheese, chopped tomato, Romano cheese, 1/4 cup olive oil, basil, sun-dried tomato, garlic and pepper in a bowl and mix well.

Spoon 1 tablespoon of the tomato mixture onto each bread slice. Arrange in a single layer on a baking sheet. Bake for 2 to 3 minutes or until the cheese melts.

Makes twenty-four appetizers.

More Bruschetta Recipes

Cheese Platter

1 (1-pound) wheel Brie cheese
12 ounces yellow Cheddar cheese
12 ounces dill Havarti cheese
12 ounces bleu cheese

Arrange the cheeses decoratively on a serving platter. Serve with assorted party crackers, breads, mustards and chutney.

To serve, slice a wedge out of the Brie cheese to "start." Cut a few slices of one type of the cheese. Have another type cut into cubes for variety. Remember to have a sharp cheese slicer available as well as a cocktail spreader for softer cheeses.

Makes twenty appetizers.