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.
Buy This Cook That only promotes companies and products that we have used and love. ♥
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.
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.
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.
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.
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.)
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.
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.
Sprinkle with crumbled Feta cheese and fresh basil and toss lightly before serving. This topping is my favorite of the three recipes.
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:
Enjoy your Summer Bruschetta with Clos du Bois Wines
My perfect combination? Bruschetta topped with a layer of Feta Cheese spread and a helping of Grilled Summer Squash & Tomato with Balsamic.
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.
Share this post with your friends and try these recipes at your next gathering.
- 2 large loaves of Italian or French bread sliced
- 2/3 cup olive oil
- 4 tsp minced garlic
- Salt & Pepper to taste
- 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
- 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
- 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
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.
Combine all ingredients in a medium bowl. Stir to mix well.
Let rest at room temperature for 30 minutes before serving.
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.
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.