BUCA DI BEPPO BRUSCHETTA
How to make Buca di Beppo Bruschetta
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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 bruschetta and serve to delighted guests.
- Servings: 4-6
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