BUCA DI BEPPO'S BRUSCHETTA RECIPE

Buca Di Beppo's Bruschetta Recipe image

Provided by á-170456

Number Of Ingredients 12

Previous Next

TOPPING MIXTURE:
1 ounce basil
1/4 tablespoon salt
2 ounces olive oil
1/4 tablespoon freshly-ground black pepper
2 ounces garlic peeled, chopped
4 ounces red onions
1 pound Roma tomatoes
BRUSCHETTA:
1/2 round loaf of bread
15 ounces Topping Mixture
3 ounces garlic olive oil

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.