Serves 8-10 people


For the Bruschetta

loaf or two of sweet baguette
1-2 cloves of raw garlic, peeled
good olive oil
salt and pepper

For the Mushroom Relish

2 lbs. mixed mushrooms, chopped
1 bunches chives, chopped
1 cloves garlic, minced
½ cup heavy cream
1 tablespoon brandy

¼  teaspoon truffle oil
Salt and pepper

For the Heart of Palm and Red Pepper

6 spears of heart of palm
2 red peppers, roasted
¼  cup of slivered almonds, toasted
1/2 fennel bulb shaved

fresh lemon juice
fresh chopped herbs
2 tablespoons olive oil
salt and pepper

For the Asparagus & Prosciutto Relish

8 stems asparagus, cooked and chopped
1 cup fava beans (if in season)
2 teaspoons fresh lemon juice
1 cup whipped mascarpone cheese
¼ lb prosciutto


For the Bruschetta

Pre-heat oven to 400°.  Slice the bread on an angle about ¼ in thick. Rub the bread with some cut garlic. Place in a bowl and toss with some salt, pepper and olive oil. Place on the baking pans and pop into the oven for around 10 minutes or until toasted.

For the Relishes

This is an opportunity to let your inner chef play! Each of these varieties uses the same approach.

Combine the major ingredients in a bowl. Add the seasonings a little at a time, tasting along the way, until you get the desired balance of flavors.

To Serve

There are two ways to serve this dish. You can place some relish on top of each bruschetta, and arrange them on a platter. Or you can serve them separately so that your guests can build their own.

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