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Bruschetta and Cheese Platter

 
ferretti

Aramark Chefs Feed Thousands

Here, we present Aramark's guide to your own summer celebrations. Aramark is one of the leading caterers to sports events (like the 1996 Olympics), conventions and other celebrations. From pre-planning to execution, these world class recipes are sure to foster a culinary "gold-medal" for the party hosts. So, grab a fork and let the celebrations begin!

Photo: Aramark Executive Chef Louis Ferretti

 

Bruschetta

Bruschetta
  • 1 (16-inch) French bread baguette, cut into 24 slices
  • 1/4 cup melted butter (1/2 stick)
  • 2 tablespoons olive oil
  • 3/4 cup shredded mozzarella cheese
  • 1 medium tomato, chopped (about 3/4 cup)
  • 1/3 cup grated Romano cheese
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped sun-dried tomato, soaked, drained
  • 1 tablespoon minced garlic
  • 1/8 teaspoon pepper

Preheat the oven to 400 degrees. Brush both sides of the bread slices with a mixture of butter and 2 tablespoons olive oil. Arrange in a single layer on a baking sheet. Bake for 5 to 8 minutes or until light brown.

Combine the mozzarella cheese, chopped tomato, Romano cheese, 1/4 cup olive oil, basil, sun-dried tomato, garlic and pepper in a bowl and mix well.

Spoon 1 tablespoon of the tomato mixture onto each bread slice. Arrange in a single layer on a baking sheet. Bake for 2 to 3 minutes or until the cheese melts.

Makes twenty-four appetizers.

 
 

Cheese Platter

cheese
  • 1 (1-pound) wheel Brie cheese
  • 12 ounces yellow Cheddar cheese
  • 12 ounces dill Havarti cheese
  • 12 ounces bleu cheese

Arrange the cheeses decoratively on a serving platter. Serve with assorted party crackers, breads, mustards and chutney.

To serve, slice a wedge out of the Brie cheese to "start." Cut a few slices of one type of the cheese. Have another type cut into cubes for variety. Remember to have a sharp cheese slicer available as well as a cocktail spreader for softer cheeses.

Makes twenty appetizers.

 
Guidelines for cheese trays
  • 1 type of hard cheese such as Cheddar cheese, Swiss cheese or Jarlsburg
  • 1 type of creamy soft cheese such as Brie cheese or goat cheese
  • 1 type of pungent soft cheese such as bleu cheese
  • 1 type of semi-soft cheese such as Gouda cheese
 

Menu and Recipes Provided by Aramark from:

  • Entertaining with The Home-Field Advantage
  • Designed and Produced by Favorite Recipes Press
  • Food Photography by Mike Rutherford
  • Aramark Corporation
  • Released 1996
  • Reprinted with permission.

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified February 2007


 

 
 

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