Bruschetta Bar


Hint From Ken


It is typically chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread. This is a great example of a recipe for bruschetta but you can put whatever you like on your bread and mix it up a bit.


I came up with the idea of doing a sort of do it yourself “Bruschetta Bar” while trying to think of good ways to accommodate a group that includes vegetarians, carnivores and a few food allergies here and there… This is a good way to have something for everybody and a fun way to do something a little different for dinner or just to put something out for a party that is a little more substantial than chips and salsa. Use whatever accoutrements you like. Here is my version for Hillbilly Supper Club. Cooking can be very therapeutic. Get yourself a sharp knife and a cutting board, put on some good music, pour yourself a nice glass of wine and enjoy putting all of this together for your friends and family.

1. Just prepare each item (as listed) one at a time and place on table or counter in it’s own dish. Put out small plates and forks. Your guests can prepare their own plate however they like.

2  loaves of rustic French or Italian bread sliced into 3” x 3” or so pieces… (drizzle with sea salt and olive oil and toast in 350 degree oven for 15 min and set aside)

1 lb of  grilled filet mignon sliced thin (room temp is fine)

1/2 lb of thin sliced prosciutto or chopped sliced crispy bacon

1 lb chopped bruschetta tomatoes (marinate in 1/4 cup of olive oil , a tbsp of balsamic vinegar, 5 chopped basil leaves, 1/4 onion chopped, 1 garlic clove chopped and a 1/2  tspn salt

2 cups of Hillbilly Supper Club Basil and Kale Pesto (for recipe visit


1 red onion halved and sliced thin marinated for at least one hour in olive oil, salt, pepper and lemon juice…

1 cannellini beans prepared for crostini – (drain beans… in skillet heat olive oil and saute garlic then add beans till broken apart and add salt to taste…)

1/2 cup chopped kalamata and green olives

1 lemon cut into 8ths

1/2 cup of crumbled blue cheese

1/2 cup of crumbled goat cheese

2- 4oz balls of fresh mozzarella sliced thin and drizzled with balsamic vinegar and olive oil

1/2 cup of finely chopped fresh rosemary leaves

Fresh parsley chopped


Fresh chopped garlic and rosemary on my Selma Drye by Kellie Pickler Tennessee cutting board…

*The cannellini beans may seem a little out there to some but don’t skip… It may be the best thing on toasted bread out of all of the others listed! Try spreading on toast and sprinkling with salt, fresh chopped garlic and rosemary and drizzle with olive oil. We learned of this while taking cooking classes in Tuscany where it is a staple.


The fabulous ladies of CMT’s “I Love Kellie Pickler” at Hillbilly Supper Club with fabulous friends…from left…Donna Montana, Naomi Cooke, Kellie Pickler, Allison Baker, Andi Zack-Johnson and Jen Wayne

©Ken Johnson Hillbilly Supper Club 2016

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