Come Party With Me: Bridal Shower — Menu


A bridal shower is normally a female only event so plan a menu that is light with plenty of vegetarian options. Instead of serving a full meal or sit down salad at Elena's bridal shower, we'll offer guests an assortment of delectable crostini. Crostini — which means little toasts in Italian — can be topped with an endless amount of toppings. For Elena's shower guests will choose from mushroom ragu on chevre crostini, artichoke-parmesan crostini, eggplant caponata crostini, and roman style crostini. The crostini toppings and toasts can be made in advance and assembled the day of. To take a look at these amazing crostini recipes, read more.

Mushroom Ragu on Chevre Crostini

Mushroom Ragu on Chevre Crostini

Mushroom Ragu on Chevre Crostini

Ingredients

For the Crostini
8 thin slices baguette
1 tablespoon butter, melted
sea salt, to taste
4 ounces soft chèvre
For the Ragu
2 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
sea salt, to taste
ground pepper, to taste
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraiche

Directions

  1. For the Crostini, preheat oven to 350°F. Brush baguette slices lightly with butter.
  2. Bake until toasted and lightly browned, 4 to 5 minutes per side. Lightly season with salt and spread with chèvre.
  3. For the Ragu, heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown.
  4. Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.
  5. Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan.
  6. Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper.
  7. Place a tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

Serves 8.

Artichoke-Parmesan Crostini

Artichoke-Parmesan Crostini

Artichoke-Parmesan Crostini

Ingredients

8 (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 (6.5 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
1 tablespoon chopped fresh parsley

Directions

  1. Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
  2. Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
  3. Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Serves 8.

Eggplant Caponata Crostini

Eggplant Caponata Crostini

Eggplant Caponata Crostini

Ingredients

One 1 1/2-pound eggplant
Kosher salt
3 tablespoons extra-virgin olive oil
1 small red onion, sliced
1 tablespoon drained capers
1 tablespoon chopped kalamata olives
1 tablespoon aged balsamic vinegar
1/2 cup tomato sauce or puree
Freshly ground pepper
40 thin toasted slices of baguette, for serving
1 tablespoon chopped basil

Directions

  1. Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice.
  2. In a colander set in the sink, lightly salt the eggplant cubes and toss well. Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour. Rinse the eggplant cubes and pat dry.
  3. In a large skillet, heat 1 tablespoon of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes. Transfer the eggplant to a bowl.
  4. Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes. Return the eggplant to the skillet.
  5. Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated.
  6. Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool.
  7. Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.

Makes 40 crostini.

Roman Style Crostini

Roman Style Crostini

Roman Style Crostini

Ingredients

12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 ounces)
1 pound fresh mozzarella, cut into thin slices
3 tablespoons butter
6 sage leaves
Pinch salt
Pinch freshly ground black pepper

Directions

  1. Preheat the oven to 375 degrees F.
  2. Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven.
  3. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
  4. Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
  5. Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

Serves 4-6.

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