Are you hosting a family dinner this holiday season? If so, this week’s quick-fire recipes are perfect to keep in your front apron pocket! Grilled, rustic bread makes for the perfect canvas to showcase Fall’s colorful and delectable fruits and veggies. The variation of flavors and textures will make these antipasti a sure hit with your holiday company!
Whether you are preparing small, thin slices of toasted bread, crostini, or thick slices of rustic bread roasted over hot coals, bruschetta, it is important to build these delicious bites with quality, fresh bread and ingredients. The endless variations for toppings will get your creative juices flowing, and in no time, you will be on your way to creating your own crostini masterpiece!
On the menu this week, Fall antipasti – an assortment of grilled or baked bruschetta and crostini topped with mouth watering ingredients that will kick off your holiday party with a flavor bomb! First up, grilled french baguette layered with a creamy goat cheese, zesty roasted beets and pomegranate seeds, walnuts and finished with a drizzle of hot honey and crunchy fried leeks. Second on the menu, bruschetta layered with baked triple-cream cheese, sweet fig preserves, grilled pears, and crispy prosciutto chips garnished with microgreens and balsamic glaze. 
Listed below are some of my favorite Bull accessories I always keep on hand when it is time to make the Fall antipasti:
- Bull’s hardwood handle basting brush: Perfect to use for brushing olive oil or melted butter onto the sliced bread. The removable silicone head makes it super easy when time to hand wash.
- Bull’s small & medium stainless grids: The easy grip handles and perforated holes make for the perfect bbq accessory to grill the various fruits and veggies for the bruschetta without losing them to the dark, depths of the bbq.
- Bull’s cast iron garlic roaster squeezer set: Both oven and grill safe, this set is perfect to roast and serve the creamy, savory roasted garlic to your guests. You can’t go wrong with placing roasted garlic on your holiday table, trust me!
- Bull’s 3 piece bbq tool set: Spatula
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, tongs ![✅]()
, grill brush ![✅]()
. The perfect trifecta to showcase your grill skill!
, tongs - 1 fresh baguette, sliced into 24 pieces
- 1 lb. roasted beets, roughly chopped (click here for recipe)
- 4 ounces pomegranate seeds
- 4 ounces feta cheese, crumbled
- 8 ounces whipped cream cheese
- 1 orange, zest and juice reserved
- ½ cup walnuts, roughly chopped
- 3 tablespoons extra virgin olive oil, good quality
- Kosher salt and freshly cracked black pepper
- Hot honey(click here for recipe)
- Fried leeks (click here for recipe)
- Grilled bread: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes.
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Using the Bull basting brush, coat both sides of the sliced baguette evoo. Grill the bread till char marks form, around 3 minutes on each side. Once done set aside on sheet pan. - Cheese blend: In a bowl, add the feta cheese, whipped cream cheese, orange zest and mix well.
- Roasted beets: Click here on how to roast the beets. Once cleaned and roughly chopped, place in a non reactive bowl. Add 3 tablespoons of evoo, reserved fresh orange juice, salt and pepper. Mix and set aside.
- Building the layers: Spread the cheese mix on top of the grilled bread. Next add small spoonful of the beats with dressing. Next add the chopped walnuts and drizzle with hot honey. To finish top off with fried leeks and enjoy!
- 8 ounces ciabatta bread, cut ½” thick on diagonal, 8 slices total
- 8 ounces triple cream cheese, room temp
- 4 tablespoons fig preserves
- 2 red Anjou pears, cored and sliced into thin rounds
- 8 each crispy prosciutto chips (click here for recipe)
- 4 ounces microgreens
- Extra virgin olive oil, for brushing and grilling
- Kosher salt and freshly ground black pepper, for seasoning
- Balsamic glaze
- Grilled bread with baked cheese: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Slice the ciabatta bread and using the bull basting brush, coat both sides of the bread with olive oil. Grilled the bread till char marks forms, around 3 minutes on each side. Once done set aside on sheet pan. Turn one side of the grill off, leaving the other side on medium high (indirect heat/baking). Close the lid to grill to preheat. Evenly spread cheese on top of grilled bread and set on a sheet pan. Set the sheet pan on the side of the grill with no heat underneath. Close the lid and allow the cheese to melt/bake, around 5 minutes. Remove the half sheet pan from the grill and repeat step until all the sliced grilled bread is topped with baked cheese.
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- Crispy prosciutto: Click here for how to bake.
- Grilled pears: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Use the Bull dual handle mega monster brush to remove any residue. Oil the grill grates for a well seasoned grill and to avoid the pears from sticking. Place sliced pears down and grill for about 5 minutes, creating nice grill marks on the surface.
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Once done, turn the grill off and place the pears on a sheet pan with a baking sheet to cool. - Building the layers: Carefully dollop a small amount of fig preserved on top of the sliced, grilled ciabatta topped with baked triple cream. Next add the grilled pears. Place the crispy prosciutto chips on top of the grilled pears and to garnish, add the microgreens and finish with a drizzle of balsamic glaze.
Chef Amy
