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Summer Bruschetta Three Ways

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions and Summer Bruschetta recipes are mine alone. The following content is intended for readers who are 21 or older. #SipsOfSummer #CollectiveBias

Ever have a summer afternoon to relax and unwind with a meaningful meal? Or friends stop by and you want a recipe idea that filling and easy to make? We created three ideas for summer bruschetta perfect for special days. Each recipe is delicious alone or make all three. This trio of summer bruschetta recipes is best served with great wine and good friends.

Summer Bruschetta Three Ways

Summer Bruschetta Three (Spectacular) Ways.

When we partnered with Clos du Bois wines to create a simple summer recipe, our immediate idea was bruschetta.

The best thing about making bruschetta is there are no rules. The foundation is grilled or toasted bread lightly topped with olive oil, garlic, salt and pepper. After this, the possibilities for bruschetta are endless

Perfect for summer days of friends and sunshine, we have three Summer Bruschetta recipes:

  • Sun Dried Tomato & Mixed Olive Tapenade
  • Feta Cheese Spread
  • Grilled Summer Squash & Tomato with Balsamic

To accent these summer flavors, we picked a bottle of red and a bottle of white : Clos du Bois Cabernet Sauvignon and Clos du Bois Chardonnay.

 

Bruschetta and bottles of wine

 

Clos du Bois offers new elegant packaging and the same great taste. Their line of wines are perfect for summer entertaining. Or any day you want to enjoy a simple meal with a delicious wine.

Click here to visit Clos du Bois wines for more entertaining ideas. and wine pairings.

You can also follow their brand for tips about wine on Facebook and Instagram.

 

 

 

Bruschetta Topping #1 – Sun-Dried Tomato & Mixed Olive Tapenade

The rich and sweet tang of sun-dried tomatoes is exactly the flavor I wanted for this bruschetta. What could be a more amazing ingredient to brighten the flavor of an olive tapenade?

I am crazy about olives. Their salty brine taste is one of my favorite savory ingredients. (Our family snacks on them with cheese. I had to smuggle these in the house for this bruschetta recipe.)

To create this rustic tapenade, give your tomatoes and olives a rough chop. You can blend the ingredients in a food processor if preferred, but I wanted to taste the unique flavor of every bite.

 

Ingredients in a bowl for olive tapenade

 

After chopping, season with capers, reserved oil of the tomatoes, black pepper and red pepper flakes. (Plus a little something special you have to read the recipe for.)

This simple recipe is stirred and allowed to rest at room temperature while you prepare your other bruschetta. Or while you unwind with a chilled glass of Clos du Bois Chardonnay.

 

A bowl of olive and sun dried tomato tapenade for bruschetta

 

To get the complete recipe and ingredient list for Sun Dried Tomato & Mixed Olive Tapenade, see the bottom of this post.

 

 

Bruschetta Topping #2 – Feta Cheese Spread

Bread, cheese, and wine. Forever and ever, Amen.

This tangy and creamy cheese spread is so addictive you could eat it straight from the spoon. I prefer mine on bread. Because…well, bread.

Combine softened cream cheese with an Asiago flavored cheese spread. Stir in ground black pepper. Then gently fold in the best part: Feta cheese crumbles. (And lots of them.)

 

Feta and Asiago cheese spread for bruschetta topped with fresh basil

 

Sprinkle the Feta Cheese bruschetta topping with fresh basil just before serving. Doesn’t this bruschetta make your mouth water? Imagine biting into the creamy cheese on top of toasty garlic bread, followed by a sip of Clos du Bois Cabernet Sauvignon.

Heaven.

 

Summer Bruschetta Three Ways

 

To get the complete recipe and ingredient list for Feta Cheese Spread, see the bottom of this post.

 

 

Bruschetta Topping #3 – Grilled Summer Squash & Tomato with Balsamic

One of the perks of summer entertaining? Seasonal vegetables. Summer squash and fresh tomato slices are first lightly grilled, then chopped.

The flavors of the vegetables burst with drizzled balsamic vinegar.

 

Grilled squash and tomatoes

 

Sprinkle with crumbled Feta cheese and fresh basil and toss lightly before serving. This topping is my favorite of the three recipes.

 

Grilled Summer Squash and Tomato with Balsamic, topped with crumbled feta cheese and fresh basil

 

To get the complete recipe and ingredient list for Grilled Summer Squash & Tomato with Balsamic, see the bottom of this post.

 

If you enjoy easy entertaining ideas like this one, check out our other recipes:

Girls Night In!

Fried Green Tomato BLT’s

Goat Cheese Stuffed Mushrooms

Kentucky Hot Brown Sliders

Pineapple Cranberry Sun Tea

 

 

Enjoy your Summer Bruschetta with Clos du Bois Wines

 

Two bottles of wine next to a chilled glass of white wine

 

My perfect combination? Bruschetta topped with a layer of Feta Cheese spread and a helping of Grilled Summer Squash & Tomato with Balsamic.

 

Summer Bruschetta Three Ways

 

Clos du Bois wines are perfect for all of your favorite sunny summer occasions. Perfect for picnics, cookouts, or any day you want to enjoy a flavorful wine.

 

A glass of chilled white wine

 

Share this post with your friends and try these recipes at your next gathering.

 

Summer Bruschetta Three Ways

 

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Summer Bruschetta Three Ways
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5 from 1 vote

Summer Bruschetta Three Ways

Three delicious and savory bruschetta toppings. One is an olive and sundried tomato tapenade. The second is a creamy cheese spread with feta and asiago cheeses. The third (My favorite) is a grilled tomato and summer squash with balsamic.
Course Appetizer
Cuisine Italian
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Author Buy This Cook That

Ingredients

For the Bruschetta

  • 2 large loaves of Italian or French bread sliced
  • 2/3 cup olive oil
  • 4 tsp minced garlic
  • Salt & Pepper to taste

For the Sun Dried Tomato & Mixed Olive Tapenade

  • 8 oz sun dried tomatoes drained, chopped, reserve the oil
  • 1/2 cup chopped green olives
  • 1/2 cup chopped pitted Kalamata olives
  • 3 TB reserved oil from the tomatoes or olive oil
  • 2 TB capers
  • 1 TB balsamic vinegar
  • 2 tsp minced garlic
  • 1/2 tsp honey
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes

For the Feta Cheese Spread

  • 1/2 cup cream cheese softened
  • 1/2 cup Feta cheese crumbles
  • 3 wedges of Asiago flavored cheese spread Laughing Cow type
  • 1 TB fresh chopped basil
  • 1/8 tsp black pepper

For the Grilled Summer Squash & Tomato with Balsamic

  • 1 yellow summer squash sliced 1/4 inch thick lengthwise
  • 2 to matoes sliced 1/2 inch thick
  • 2 TB fresh chopped basil
  • 1 TB balsamic vinegar more to taste
  • 1 TB Olive oil
  • Salt & Pepper to taste
  • Feta cheese crumbles optional

Instructions

For the Bruschetta

  • Heat oven to 400 degrees.
  • Stir together the olive oil and garlic. Heat for 20 seconds in microwave. Stir. Brush both sides of the bread lightly with olive oil. Sprinkle both sides with salt and pepper to taste.
  • Spoon some of the garlic onto the top side of the bruschetta as desired.
  • Place on a baking sheet and bake for about 12 minutes until toasted on each side. Broil for 1 - 3 minutes if a crunchier bread is desired.

For the Sun Dried Tomato & Mixed Olive Tapenade

  • Combine all ingredients in a medium bowl. Stir to mix well.
  • Let rest at room temperature for 30 minutes before serving.

For the Feta Cheese Spread

  • Combine the softened cream cheese and cheese wedges with the pepper until blended.
  • Gently fold in the Feta cheese crumbles. Sprinkle with fresh basil before serving.

For the Grilled Summer Squash & Tomato with Balsamic

  • Heat a grill or broiler to medium high.
  • Lightly brush both sides of the summer squash slices with olive oil and sprinkle with salt and pepper. Place on the grill. Cook each side for 3 - 4 minutes until lightly browned.
  • You can also grill the tomato slices if desired.
  • Remove vegetables from grill and cool.
  • Chop the squash and tomatoes. Salt and pepper lightly (to taste). Drizzle with balsamic vinegar and top with crumbles of Feta cheese if desired.
  • Toss lightly before serving.

Comments

  1. brandidcrawfordgmailcom says

    I love bruschetta! I love all of the ways you prepared it. This spread would be perfect for an upcoming girls’ night!

    • Teri says

      Wine makes everything better, doesn’t it? Thanks for reading our post and hope you get to try one or more of the recipes soon.

    • Teri says

      The third one was my favorite, too. So fresh and just the right amount of balsamic. I hope you have a chance to try it and would love to hear what you think.

  2. Natalia says

    All the three options look amazing but my favourite is Sun Dried Tomato & Mixed Olive Tapenade. I love olives too and so do my children. I’m sure they would eat all these tasty summer bruschetta till the last bite!

  3. Ginny says

    I have to say that Clos du Bois is already my go to wine. Usually Chardonnay and I can imagine that it would go great with all of those crostini. My first choice would be Sun Dried Tomato & Mixed Olive Tapenade. Yum!

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