[QUOTE=henry;268789]Sorry, not a caterer, but I thought you could help.
Bruschetta for 300 as an appetizer: What's the best, or easiest way to serve. The tomato mixture and the toasted bread--Is it better to put the tomato stuff on the bread, or can you have a large platter with the toasted bread, and then a bowl with the tomato and let them fix their own?
You are trying to serve it like a dip, and it isnt.
Put your toasted bread on tray , put brushetta mixture in a good size pastry bag without a tube. Bag it out onto bread then top with some Reggiano and chopped parsley and serve. Dont do it way in advance, cause it will get soggy. You can lightly spray the bread with some good olive oil first and this helps with the soggy issue to. Remove the seeds from tomato also.
