Adult Friends for Youth’s 30th annual Celebration of Youth fundraiser is coming up Nov. 25 at Sheraton Waikiki’s Hawaii Ballroom. This year’s celebration honors Brad Harrison, an active board chairman who opens his office at First Hawaiian Bank and educates youths about the world of banking. Also being honored are Rommel Balisi and Kathleen Balon, 2016 Young Persons of the Year.

Entertainment will be provided by comedian Frank De Lima, and there will be live and silent auctions. For reservations contact Lisa Tamashiro at lisa@ afyhawaii.com or call 833-8775.

Visit afyhawaii.com.

This week’s dish is one that your whole family can build together, emphasizing one of Adult Friends for Youth’s values of sharing quality family time.

Build Your Own Bruschetta Bar

• 2 loaves (1 pound each) Italian bread, sliced 1/2-inch thick
• 1 cup extra-virgin olive oil
• Sea salt, to taste
• One head garlic, halved horizontally
• Marinated Zucchini Spread (recipe follows)
• White Bean Spread (recipe follows)
• Tomato and Basil Spread (recipe follows)
• Marinated Eggplant Spread (recipe follows)
• Other spreads (optional): homemade pesto, tapenade, sauteed mushrooms, caramelized onions
• Toppings: Prosciutto, salami, fresh mozzarella, arugula

Using a pastry brush, apply olive oil to sides of each bread slice. Place slices on a grill pan and toast about 2 minutes per side, over medium heat. Watch carefully so the bread doesn’t burn.

Rub each slice of bread with cut side of a head of garlic and sprinkle with salt. Serve with a selection of spreads and toppings. Serves 10.

Approximate nutritional information per slice Italian bread with brushed olive oil: 160 calories, 10 g fat, 1.5 g saturated fat, no cholesterol, 180 mg sodium, 15 g carbohydrate, 1 g fiber, no sugar, 3 g protein

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Marinated Zucchini Spread

• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 1 large zucchini (about 1 pound), trimmed and grated
• Salt and pepper, to taste
• 2 tablespoons chopped green olives
• Chopped fresh thyme, to taste

Heat oil in a large pan over medium; saute garlic until fragrant and softened, about 2 minutes. Add zucchini and cook about 5 minutes, until slightly dry.

Remove from heat; add salt, pepper, olives and thyme. Stir until combined. Refrigerate overnight. Makes 2 cups.

Approximate nutritional information, per 2 tablespoons on 1 slice Italian bread with brushed olive oil (not including salt to taste): 170 calories, 11 g fat, 1.5 g saturated fat, no cholesterol, 180 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein

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White Bean Spread

• 2 (15-ounce) cans cannellini beans, drained
• 1 large tomato, diced
• 1 Meyer lemon, juiced
• 2 cloves garlic, finely minced
• Chopped parsley, to taste
• Salt and pepper, to taste
• Olive oil to taste, for drizzling

In large bowl, combine beans, tomato, lemon juice, garlic and parsley. Season with salt and pepper and drizzle with olive oil. Refrigerate; drizzle with more oil when ready to serve. Makes 3 cups.

Approximate nutritional information, per 2 tablespoons on 1 slice Italian bread with brushed olive oil (not including salt or drizzled olive oil to taste): 180 calories, 10 g fat, 1.5 g saturated fat, no cholesterol, 280 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g sugar, 4 g protein

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Tomato and Basil Spread

• 2 pints grape tomatoes, quartered
• 4 cloves garlic, finely minced
• 16 fresh basil leaves, chiffonade
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Combine tomatoes, garlic, basil and olive oil in bowl. Season with salt and pepper; toss. Refrigerate until ready to serve. Makes 4 cups.

Approximate nutritional information, per 2 tablespoons on 1 slice Italian bread with brushed olive oil (not including salt to taste): 180 calories, 12 g fat, 1.5 g saturated fat, no cholesterol, 180 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein

Marinated Eggplant Spread

• 1 eggplant, sliced lengthwise
• Large bowl water with 1/2 teaspoon salt, to taste
• 1/2 cup plus 2 tablespoons olive oil, divided
• 4 cloves garlic, finely minced
• 2 tablespoons white wine vinegar
• 2 tablespoons dried oregano
• Salt and pepper, to taste

Soak eggplant in salted water at least 15 minutes or up to overnight. Drain and dry, then dice.

Heat 2 tablespoons oil in large skillet over medium; saute eggplant 10 minutes or until softened and starting to brown. Transfer to medium bowl.

Add remaining ingredients and stir. Add more oil to cover eggplant, if needed. Chill, at least 4 hours. Serve at room temperature. Makes about 3 cups.

Approximate nutritional information, per 2 tablespoons on 1 slice Italian bread with brushed olive oil (not including salt to taste): 220 calories, 16 g fat, 2.5 g saturated fat, no cholesterol, 250 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein