Aperol Spritz & Bruschetta Trio: Italian Aperitivo Platter
Aperol & Bruschetta
Refreshing Aperol Spritz paired with three vibrant bruschetta varieties. Perfect for entertaining and Italian-style gatherings.
Nutrition (per serving)
There's something magical about an Italian aperitivo hour—that sacred time when friends gather, conversation flows, and simple, beautiful flavours shine. The Aperol Spritz, with its distinctive bittersweet orange notes and bubbly effervescence, is the quintessential drink for this moment. Paired with three distinct bruschetta varieties, each one showcasing different Italian flavours, you've got the perfect foundation for an elegant gathering that feels both special and utterly approachable.
What I love most about this platter is how versatile it is. The classic tomato and basil bruschetta brings bright, summery freshness. The creamy white bean and rosemary version adds earthiness and substance. And the rich olive tapenade offers a savoury, sophisticated depth. Together with a perfectly balanced Aperol Spritz, they create an experience that feels like you're sitting in a piazza in Northern Italy, even if you're in your own dining room.
Ingredients
- Aperol:3 oz
- Prosecco or sparkling wine:4.5 oz
- Soda water:1.5 oz
- Fresh orange slices:4 pieces
- Baguette or ciabatta bread:1 loaf
- Extra virgin olive oil:3 tbsp
- Garlic cloves:2 pieces
- Roma tomatoes:3 pieces
- Fresh basil leaves:8 leaves
- Sea salt and black pepper:to taste piece
- Canned white beans:1 cup
- Fresh rosemary sprigs:2 pieces
- Lemon juice:1 tbsp
- Kalamata olives:¾ cup
- Anchovy fillets:2 pieces
- Capers:2 tbsp
- Red wine vinegar:1 tbsp
Instructions
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Slice the baguette diagonally into ½-inch thick pieces. Arrange on a baking sheet, brush lightly with olive oil, and toast at 400°F for 5-6 minutes until golden and crispy. Set aside to cool slightly.
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While bread toasts, rub each slice with a cut garlic clove on both sides—the heat will activate the garlic flavour.
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For tomato basil bruschetta: Dice Roma tomatoes and toss with 1 tbsp olive oil, minced garlic, torn basil, salt, and pepper. Spoon onto toasted bread just before serving so it stays crispy.
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For white bean rosemary bruschetta: Drain and rinse canned white beans. Toss with 1 tbsp olive oil, lemon juice, minced fresh rosemary, salt, and pepper. Mash slightly to create a rustic spread. Top each toast and drizzle with additional olive oil.
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For olive tapenade bruschetta: Pit kalamata olives and pulse in a food processor with anchovy fillets, capers, and red wine vinegar until chunky (not smooth). Spoon onto toasted bread.
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To make Aperol Spritzes: Fill wine glasses with ice. Add 1.5 oz Aperol to each glass, then 2.25 oz Prosecco, and 0.75 oz soda water. Stir gently and garnish with an orange slice.
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Arrange bruschetta on a wooden board with small serving spoons for each variety. Serve Aperol Spritzes alongside.
Tips & Notes
- Toast the bread a few hours ahead, but assemble bruschetta no more than 15 minutes before serving to keep it crispy.
- The white bean bruschetta actually tastes even better at room temperature, so don't worry if it sits for a bit.
- Use the highest quality extra virgin olive oil you can find—it truly makes a difference in these simple preparations.
- If you can't find Aperol, Campari works as a substitute, though it's more bitter and less sweet.
- Make the olive tapenade up to two days ahead and store it in the fridge in an airtight container.
