Best Buca Di Beppo Bruschetta Recipes

BUCA DI BEPPO BRUSCHETTA SALVATORE

Steps:

• Preheat oven to 350 degrees.
• Bake bread until light brown; set aside. (You can also toast bread instead).
• Salt the eggplant slices on both sides and let stand for about 30 minutes, then pat eggplant dry.
• Put 1/4 cup of olive oil in a saute pan and over medium heat fry the eggplant on both sides until it is light brown. Set aside.
• In a bowl, mix the tomatoes, 1/2 cup olive oil, onion, basil, garlic, salt & pepper, creating a bruschetta mix.
• Place the bread on a small sheet pan. Spread the goat cheese evenly on the toasted bread.
• Place the eggplant on top of the goat cheese.
• Top with the bruschetta mix.
• Sprinkle the fresh mozzarella cheese (and sausage if using) over the top.
• Put bruschetta under the broiler for 2-3 minutes, until the mozzarella cheese is light golden brown.
• Serve immediately.

BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)

Steps:

• Prepare Bruschetta Mix:.
• Cut ends off roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces (leave at room temperature).
• Dice red onions to 1/2 inch (1/2 of large).
• Chop basil into 1/4 inch pieces.
• Mix all bruschetta ingredients in a large bowl. set aside.
• Remove skin from salmon (if grilling this is not necessary).
• Mix 4 oz. olive oil with 4 oz. minced garlic (4 T) and brush both sides of salmon filets with the mixture.
• Mix salt, pepper and oregano and sprinkle over salmon filets.
• In saute pan combine calamata olives, wine, brushetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 T if you don't have fresh). Heat to a boil.
• Add marinated salmon, cover and cook until the salmon is done. (appx. 5 minutes).
• Place 1/2 sauce on the platter and place salmon on top. Top with remaining sauce and garnish with lemon wedges.
• If grilling:.
• Grill Salmon until done, serve on a platter with sauce. Garnish with lemon wedges.
• If baking:.
• Place salmon in baking pan lined with foil, and sprayed with cooking spray. Bake in preheated oven at 350 degrees 10 minutes for each inch of thickness in your salmon filet. I cooked mine for 17 minutes on convection (speed bake) and it come out perfect. Once cooked, I added it to the sauce and served immediately!

BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)

Steps:

• Wash tomatoes, cut ends off, halve and seed, chop to 1/2 inch. Dice onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl, add tomatoes, onion, garlic, salt, pepper, oil, and basil. Mix together: 3 oz. olive oil 1 oz. garlic Brush bread with garlic oil, place in oven until browned. Top each piece evenly with tomato mixture. Serve.

BRUSCHETTA

Steps:

• Slice Roma tomatoes in half and gently squeeze out seeds and juice. Finely chop and place in a small bowl. Set aside.
• Layer basil leaves together and roll. Slice to create slender strings (green confetti!) Add to tomatoes.
• Finely chop onion and garlic. Mix with tomato and basil.
• Add olive oil and vinegar. Season with salt and pepper to taste.
• Refrigerate 2 hours or more.
• Slice baguette in diagonal slices about 1/2 inch thick. Drizzle or brush with olive oil.
• Broil until lightly toasted and remove from oven. Rub crushed garlic clove over each piece.
• Cube mozzarella into little pieces and add to tomato mixture. Spoon bruschetta over toasted baguettes.
• Enjoy!

BUCA DI BEPPO'S BRUSCHETTA RECIPE

Steps:

• Topping Mixture: Wash Roma tomatoes, cut the ends off, half and seed. Chop tomatoes to 1/2 inch (leave at room temperature). Dice red onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl add chopped Roma tomatoes, diced red onion, chopped garlic, salt, pepper, olive oil, and chopped basil; mix well. Bruschetta: Cut loaf of bread crosswise so you end up with 2 circles, 1-inch thick. Cut bread into 5 pieces and place on a baking tin. Brush evenly with garlic olive oil. Place in the oven until lightly browned. Top each piece evenly with Topping Mixture and serve to delighted guests. This recipe yields 4 to 6 servings.