Bruschetta Platter

Appetizers, Lighter & Healthier

Bruschetta Salad

We live for Friday night. By 6:00, we’re in comfy clothes and usually half-way through a bottle of wine. My husband usually takes out any lingering frustrations on the Xbox. I prefer just to let the vintage-of-choice take care of mine. And the Barolo did just that tonight.

Bruschetta Salad

I rarely cook on Fridays. I always menu-plan for Friday, but by the end of the week, I want nothing more than to have someone else cook my dinner and clean up. So it’s usually pizza from Locatelli’s or Candelari’s or we stay in and munch on something easy.

Tonight we opted for something easy.

Bruschetta Salad

I didn’t have to turn the oven on and heat up the kitchen. Minimal dishes to clean afterwards. All in all, a pretty perfect way to wind down on a gorgeous Friday evening.

Bruschetta Platter

A no-cook platter perfect for a lazy summer evening or date night. Scale it larger to feed a crowd.


  • 1 pint Grape tomatoes
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 small bunch basil leaves, left whole or chiffonade
  • Parmesan
  • Prosciutto, thinly sliced
  • Crackers or toasted baguette slices, for serving


  1. Cut the grape tomatoes in half. For larger tomatoes, cut into thirds. Place in a bowl and drizzle with olive oil. Season with salt and pepper.
  2. Use a vegetable peeler to shave parmesan curls.
  3. Arrange tomatoes, basil, parmesan, and prosciutto slices on a platter cobb salad style.
  4. Serve with crackers or toasted baguette slices. Or eat dinner with your fingers.


Yields: 2 all-evening grazing servings 🙂

Source: Confections of a Foodie Bride

Estimated time: 10 minutes