Buca Di Beppo Bruschetta

• Produce

  • 1 oz Basil
  • 2 oz Garlic
  • 4 oz Red onions, cut
  • 1 lb Roma tomatoes

• Baking & Spices

  • 1/4 tbsp Black pepper, ground
  • 1/4 tbsp Salt

• Oils & Vinegars

  • 3 oz Garlic olive oil
  • 2 oz Olive oil

• Bread & Baked Goods

  • 1 Bread
  • 1/2 loaf Bread, round

• Other

  • Bruschetta

Found on cdkitchen.com

Directions

• For Bruschetta: 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. Cut loaf of bread crosswise so you end up with 2 circles, 1 inch thick. Cut bread into equal pieces and place on a baking tin. Brush evenly with garlic olive oil. Place in the oven until lightly browned or on the grill. Top each piece evenly with bruschetta and serve.

Nutrition