TSR Version of Olive Garden Bruschetta by Todd Wilbur

By Edoo

Ingredients

• 3 3 1 1/2 roma tomatoes, finely diced (about 1 1/2 cups)
• 1 1⁄4 1⁄4 teaspoon salt
• 1 1 1 tablespoon minced fresh basil
• 2 2 2 teaspoons minced garlic
• 1 1 1 tablespoon grated parmesan cheese
• 2 2 2 teaspoons diced marinated sun-dried tomatoes
• 1 1 1 pinch dried parsley flakes
• 2 2 2 teaspoons extra virgin olive oil
• 1 1 1 teaspoon balsamic vinegar

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, 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°F.

Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet.

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.

Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.

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Directions

Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, 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°F.

Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet.

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.

Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.

Submit a Correction