This bruschetta platter combines mix and match toppings of olive salad, tomato/cucumber relish, edamame spread, proscuitto crisps and toasted rustic bread.
1stalk celerystrings removed (just peel off the outer edge), cut into 1/4 inch dice
2tablespoonsdiced red onionif it smells strong, rinse with hot water in small strainer and let drain
1tablespoonextra virgin olive oil
1teaspoonfresh olive juice
1teaspoonfresh minced thyme
kosher salt & freshly ground black pepper to taste
Tomato Cucumber Relish
1cupcherry tomatoesred, yellow or a combination cut in 1/4 inch dice
1/2cupseedless cucumber cut into 1/4 inch diceyou can peel or leave unpeeled based on your preference. If you can't find a seedless cuke, just quarter a regular cuke lengthwise. Then run a sharp knife down the length of each quarter just below the seeded area, preserving just the cucumber flesh.
2tablespoonsdiced red onionif it smells strong, rinse with hot water in small strainer and let drain
2tablespoonsextra virgin olive oil
1/2 - 1teaspoonminced garlicbased on your love of garlic
2tablespoonsred wine vinegar
1/4cupchopped fresh basil
kosher salt & pepper to taste
Edamame Spread
3/4cupfrozen shelled edamamesoybeans
zest and juice of 1 lemon
1/2teaspoonminced garlic
1/2cupextra virgin olive oil
1tablespoonchopped fresh basil
kosher salt & freshly ground black pepper to taste
Note - food processor required
Prosciutto Crisps
3.5 - 4ouncepackage of thinly sliced prosciutto
parchment paper
The Rest of the Platter
wedge of triple cream cheeseI used Delice de Bourgogne, which is divine!
sliced frenchciabatti or other rustic/artisanal bread
olive oil cooking sprayI recommend Pam Olive Oil spray - the olive oil makes a big difference!
1/4cupthinly sliced radish
1/4cupParmesan shardsshavings
Instructions
Olive Salad
Coarsely chop pitted olives and transfer to a medium bowl. Add the rest of the ingredients and season to taste with salt & pepper. Toss well. Can be made several days in advance and stored refrigerated, in a covered container.
Tomato Cucumber Relish
Combine all ingredients and season to taste with salt & pepper. Toss well. This relish is best made shortly before serving, because tomatoes taste their best when they haven't been refrigerated. It can be made an hour in advance and kept at temperature. Just hold off on adding the salt until just before serving. This prevents the tomatoes from leaching (getting too watery from the salt.) We have refrigerated the leftovers and enjoyed them the next day, as well. So it's still good after refrigeration, but best before.
Edamame Spread
Add edamame and 1/2 cup salted water to a small covered saucepan and bring to a boil. Drain and rinse with cool water. Combine well drained edamame in food processor with lemon zest, lemon juice, and garlic. Process until as smooth as possible. With the motor running add 1/2 cup olive oil in slow steady stream through the feed tube and process until very smooth. Add the chopped basil and pulse to combine, then season with salt and pepper to taste. Can be made up to a week in advance. Store in refrigerator in a covered container.
Prosciutto Crisps
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and lay prosciutto in a single layer on the parchment. Tip - if the prosciutto is sticking to the plastic dividers, use a sharp knife to help scrape them off. I know prosciutto can be putsy to work with, but these crisps are worth it. Bake for about 13 minutes and then cool completely. After cooling, blot both side gently with paper towels to minimize the grease. Cut into 4 pieces to create small chips. I made these a few hours in advance and refrigerated them in a covered plastic container. They were still good the next day as well.
Toasted Bread
Preheat broiler (use low setting if available.) Place sliced bread on baking sheet and spray generously on both side with olive oil cooking spray. Broil and few minutes per side, watching closely until just starting to reach a light golden brown. This keeps the bread a little chewy in the center, so they don't explode when you take a bite. Keep a close eye on them because they burn quickly, especially if you slice them on the thinner side, which is how I prefer them.
Assemble Platter
Take cheese out of the fridge and let warm to room temperature about 20-30 minutes before serving. Arrange cheese, toasted bread, Olive Salad, Tomato Cucumber Relish, Edamame Spread, Prosciutto Crisps, sliced radishes and Parmesan shards on a tray. Open a bottle of wine and enjoy!
Notes
Edamame Spread adapted from Fava Bean Bruschetta recipe found in Caprial Cooks for Friends cookbook.Olive Salad and Tomato Cucumber Relish adapted from tomato stuffing recipes found in Martha Stewart's Hors d'Oeuvres Handbook.