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antipasti buffet for twelve - bruschetta vs. crostini


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antipasti buffet for twelve - bruschetta vs. crostini

Petit Pois | Sep 12, 2005 11:21 PM

I'm hosting a dinner party for my husband's birthday and I thought it would be fun to have a big buffet of antipasti, and then sit down for a second course of lasagne and salad. The only problem is, we keep inviting more people and now I'm losing confidence about whether or not I have the wherewithal to make fresh bruschetta for twelve people. I keep picturing myself stuck in a hot kitchen, toasting, rubbing garlic, spraying olive oil everywhere, while hungry people watch me with giant eyes. So, I thought crostini, which I could toast ahead and then spread with toppings at the last minute... but HOW do I toast ahead? Do I brush with olive oil? Rub with garlic? Should I heat up the toasts before serving? Also I live in a place where baguettes (the preferred crostini bread) are not available. Can I use big, round loaves of sourdough instead?

Finally, I have to work Saturday morning, which means most of the food will need to be made ahead of time. So far, I'm planning to serve:

-chickpea and carrot salad
-roasted peppers, tomatoes with fresh mozzarella
-prosciutto and salami with pickled onions
-frittata (will need to be made day of)

Are there any other suggestions for make-ahead antipasti items? I was thinking of making a lentil salad, but perhaps it's too bean heavy.


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