Your guests can customize their own delicious bruschetta with an assortment of toppings.
ingredients
Tomatoes and Olives
Marvelous Mushrooms
Marinated Mozzarella Balls
Roasted Asparagus
Bruschetta
directions
Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
Preheat the oven to 450ºF.
Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so–still with a bite), about 10 minutes. Transfer to a serving bowl.
Heat a grill pan over medium-high heat.
Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.