The
Olive Garden®
Bruschetta
|
Back to Recipe Archives
The Olive
Garden's
recently redesigned bruschetta recipe improves on the Italian chain's previous version. The tomato salad
is now served in a separate serving dish rather than on the bread. The tomatoes are finely diced
before mixing with the other ingredients, and the ciabatta bread (thinly sliced
Italian loaf bread will do) is sprinkled with a little parmesan cheese before
it's toasted. Try to find a nice, chewy loaf of bread for this dish -- get the
best bread in the store. The better your bread, the better your
bruschetta.
3 firm roma tomatoes, finely diced
(about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated parmesan cheese
pinch dried parsley flakes
- Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl.
Cover and chill 1 hour.
- When you are ready to serve the dish, preheat oven to 450
degrees.
- Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread
slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese
mixture over each bread slice. Bake for 5 minutes or until bread is starting to
crisp.
- Pour tomato mixture into a serving dish, and serve alongside the toasted
bread slices.
Serves 4.
Back