Bruschetta Bar To-Go

Instructions

• For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
• For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
• For the roasted asparagus: Preheat the oven to 450 degrees F. Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
• For the bruschetta: Heat a grill pan over medium-high heat. Cut the boule in half, then cut each half into ½ - inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
• Arrange the tomatoes and olives, marinated mozzarella balls, roasted asparagus, bruschetta, herb marinated artichoke hearts, and olive oil marinated mushrooms on a large tray or rimmed baking sheet so everyone can assemble their own.