These 50+ Winter Appetizer Ideas that are perfect to serve during those cold Winter months for parties or family dinners!
It’s almost that time of year for New Years Eve get togethers and parties! Today I have put together a list of the Top 25 New Years Eve Appetizers! This list has such incredible recipes for dips, cheeseballs, sliders, guacamole and meatballs. You don’t need to look any further…these dishes will make you the hit of the party and leave people begging you for the recipes. Enjoy!
Today I am sharing with you one of my families new favorite appetizers – Easy Balsamic Dressing Bruschetta! It is seriously so quick to throw together and I love just being able to buy a simple dressing to top it off! Plus, I just love how pretty bruschetta looks! Almost too pretty to eat!!
1 baguette sliced to desired thickness
2-3 vine tomatoes (or whatever has the best flavor at the time)
Small Basil leaves (as many as you have slices of bread)
Fresh mozzarella (depending on your local store you’ll need 1-2 packages)
Balsamic Dressing (I prefer Litehouse Balsamic for a twangy taste and Lucini Tuscan Balsamic & Extra Virgin Oil Dressing for a sweet taste)
At your local store have the bread department slice up a baguette. At my local Harmons I have them slice it on an 8 setting I believe. They do sell pre sliced baguettes that have been tossed in olive oil, parmesan cheese and seasoning, but in my opinion the bread is to crunchy. I prefer having them slice a fresh loaf and having it sit for a day at home. That way it is a little dry, but still soft. However, my sister loves the bread super soft, fresh from the store. So, choose what bread style you prefer most!
Prepare your tomatoes and basil leaves by washing them. Slice the tomatoes into medium thick slices. Take the middle slices and cut them in half. Depending in the size of your basil leaves, cut them if necessary. If you have fresh basil, then just pick the small leaves! It’s my favorite when I can just pick small leaves!
Take your mozzarella cheese and slice it into medium thick slices. Take the bigger slices and cut them in half, so they’ll fit on your baguette pieces well.
Get your dressing ready! You can put it in a fancy oil bottle, but honestly, I’m generally too lazy to get it out! If you are preparing these ahead of time, I suggest you save the dressing and drizzle it just prior to serving!
For a bit more tangy flavor (which I prefer) I love the Lighthouse Balsamic Dressing!
However, if you prefer a sweet taste, then I’d go with Lucini Tuscan Balsamic & Extra Virgin Dressing. I really enjoy this flavor too, just not quite as much.
Now it’s time to layer your bruschetta! From bottom to top: Bread, mozzarella, tomato, dressing (if serving immediately) and last top with a small piece of basil!
Lastly, enjoy and share with your friends and loved ones!!
One of our favorite dinners in the summer is Bruschetta with Olive oil and balsamic vinegar for dipping. I recently was introduced to a cute little shop in San Clemente, CA called Oliver’s, where you can get the most amazing Olive oil and balsamic blends. If you are ever in the area you must stop by! They mix them for you and let you taste them. They are divine!
Their aged balsamic vinegar is unlike anything I have ever had. It’s thick and the flavor is strong, but not overpowering. Combined with their Tuscan Blend or Basil EVOO, it is to die for!
We really like to sprinkle the Tastefully Simple dried tomato & garlic pesto mix onto the oil and vinegar.
As for bruschetta it is delicious! Dice 3-4 tomatoes and place in bowl. Wash and dry basil. You need about 1/3 cup loosely packed. You can use more or less and it will just make the basil flavor a little stronger or weaker. Peel 1-2 garlic cloves (depending on how strong you like it). If you’re not sure, start with 1 small one. You need to dice the basil and the garlic. I’m lazy and do it in my food processor. Mix with the tomatoes. Drizzle a small amount of olive oil over the tomatoes with a dash of salt and mix again. Sometimes I add a splash of balsamic vinegar to the bruschetta if we want a little stronger flavor. I almost always add it if I am using store bought tomatoes. Homegrown tomatoes don’t seem to need it as much.
Serve with a loaf of French bread, kalamata olives, and thinly sliced Parmesan. Yum!!! It’s such a light dinner and perfect for summer.
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