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Bruschetta --olive garden
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| This Italian restaurant favorite is always a great option for an appetizer. You can make the filling ahead of time and just throw together right before guests come. Ingredients | |
| 3 | firm Roma tomatoes, finely diced (about 1 1/2 C.) |
| 1 Tbs. | minced fresh basil |
| 2 tsp. | minced garlic |
| 1 tsp. | extra virgin olive oil |
| 1 tsp. | balsamic vinegar |
| 1/4 tsp. | salt |
| 9-10 slices | ciabatta bread, (or Italian bread) |
| 1 Tbs. | grated parmesan cheese |
| Pinch | dried parsley flakes |
Directions
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 450F. 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.
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