I love good party food. I really do think there is an art to designing a menu for a party. It should be fresh, really flavorful, not too complicated and look bountiful – no one likes to go to a party where they feel like the food is rationed out or they have to wonder what it is they’re eating! When I was catering, I was able to observe what people when crazy for, then I would think about why…
Here are my rules for great party food :
– Goes great with a cocktail, beer or glass of wine
– Easy to eat with one hand
– Easy to eat in a couple of bits
– Good hot, cold and/or at room temperature
These bruschetta fit the bill- in fact, most all bruschetta fit the bill. I really like this combination of tomatoes, zucchini and olives – it feels very summery to me. Another reason this is great party food? Budget friendly. The zucchini is a budget friendly way to stretch the more expensive tomatoes and olives. Zucchini typically takes on the flavors you add to it, so the garlic and seasoning will make it taste very flavorful, not to mention the great green color it adds. Don’t feel like you have to splurge on heirloom tomatoes for this recipe- the seasoning and the other ingredients provide plenty of color. Save your splurge for something else.
Tomato, Zucchini & Olive Bruschetta perfectly fresh party food for summer serves 8 people for appetizers 1 zucchini, diced 2 tablespoons of olive oil 1 small pinch of red pepper flakes 1 clove of garlic, minced 1 teaspoon of sea salt 1/2 teaspoon of cracked pepper ………. 3 cups of diced tomatoes 1/2 cup of kalamata olives 2 tablespoons of olive oil 1 teaspoon of sea salt 1/2 teaspoon of cracked pepper ………. 1 large baguette, sliced into 24 slices 2 tablespoons of olive oil 1 clove of garlic Heat oven to 425 degrees. Place diced zucchini on a baking sheet and toss it in 2 tablespoons of olive oil, 1 small pinch of red pepper flakes, minced garlic clove, 1 teaspoon of sea salt and cracked pepper. Roast it in the oven for 10 minutes until the zucchini begins to brown on the tips. Remove from the oven and let cool. Meanwhile, dice tomatoes and olives and place them in a medium bowl. Dress the tomatoes and olives with olive oil, salt & pepper. Add the zucchini and toss. Refrigerate until you’re ready to use- I like to serve this cold, but it is great at room temperature, too. Prepare the bread by slicing it into thin slices. Toast bread just before serving. You can do it under the broiler in your oven, or on the grill. Brush the bread with olive oil on both sides. If broiling, place them on a sheet and place them under the broiler for 1-2 minutes on each side. Be careful not to burn! If grilling, also grill the bread on each side for 1-2 minutes. When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece. Serve with the tomato mix and parmesan cheese on the side to be assemble by the guests, so the bread does not get soggy. If you would like to serve them pre-assembled, I recommend assembling, then serving them immediately from a passed tray.
Piled high. Don’t you like the napkin? I made it myself!
I gobbled up these three right after shooting… I would plan for 3 per person. At least. 
I think these work great for pre-dinner appetizers because they are not too heavy- light and fresh before dinner so your guests are still hungry! Paired with some other hors d’oeuvres they are great for a cocktail party, too, as they are substantial enough to be satisfying… think of them as a side dish as party of a mini meal.
I’m so ready for some Summer parties… and Summer cocktails. What are your favorites to serve to a crowd?