COPYCAT BUCA DI BEPPO BRUSCHETTA
Bruschetta is the way to go for easy appetizers. This Buca Di Beppo copycat is a keeper - tomatoes, onion, and fresh basil on top of garlic-toasted bread.
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven broiler. Combine the tomatoes, red onion, garlic, salt, pepper, olive oil, and basil in a bowl and mix gently. Slice the bread into 1/2-inch thick slices and place on a rimmed baking sheet. Brush one side of the sliced bread pieces with the garlic olive oil. Place the bread in the oven and broil just until lightly browned. Remove the toasted bread pieces from the oven. Top each with some of the tomato mixture. Serve the bruschetta immediately.
Nutrition Facts :
BUCA DI BEPPO BRUSCHETTA SALVATORE
From the Buca cookbook; entirely fabulous! I add 1/2 of browned Italian sausage to the toppings. YUM!
Provided by Cook4_6
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442.8, Fat 38, SaturatedFat 10.6, Cholesterol 28, Sodium 343.8, Carbohydrate 14.5, Fiber 1.5, Sugar 2.6, Protein 11.9
BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)
Provided by Nette
Number Of Ingredients 8
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.
BUCA DI BEPPO'S BRUSCHETTA RECIPE
Provided by á-170456
Number Of Ingredients 12
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.
BRUSCHETTA
Traditional bruschetta served on baguettes. The refrigeration time really helps to tame the garlic and onion. Inspired by Buca Di Beppo.
Provided by Elisa
Categories Spreads
Time 10m
Yield 1 1/2 Cups, 4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 118.8, Fat 5.9, SaturatedFat 1.8, Cholesterol 7.4, Sodium 143.8, Carbohydrate 12.2, Fiber 1, Sugar 2.2, Protein 4.6
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