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Olive Garden Bruschetta
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 3 | firm Roma tomatoes, finely diced (about 1 1/2 cups) |
| 1/4 teaspoon | salt |
| 1 tablespoon | minced fresh basil |
| 2 teaspoons | minced garlic |
| 1 tablespoon | grated parmesan cheese |
| 2 teaspoons | diced marinated sun-dried tomatoes |
| Pinch | dried parsley flakes |
| 2 teaspoons | extra-virgin olive oil |
| 1 teaspoon | balsamic vinegar |
| 9-10 slices | ciabetta bread, (or italian bread) |
1. Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour.
2. When you are ready to serve the dish, preheat oven to 450*.
3. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet.
4. Sprinkle a couple of pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.
5. Pour tomato mixture into a serving dish (strain off liquid), and serve with bread
Makes 4 servings
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