Buca Di Beppo's Bruschetta

By á-170456

Ingredients

• TOPPING MIXTURE:
• 1 ounce basil
• 1/4 tablespoon salt
• 2 ounces olive oil
• 1/4 tablespoon freshly-ground black pepper
• 2 ounces garlic peeled, chopped
• 4 ounces red onions
• 1 pound Roma tomatoes
• BRUSCHETTA:
• 1/2 round loaf of bread
• 15 ounces Topping Mixture
• 3 ounces garlic olive oil

Details

Servings 4

Preparation

Step 1

Topping Mixture: 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.

Bruschetta: Cut loaf of bread crosswise so you end up with 2 circles, 1-inch thick. Cut bread into 5 pieces and place on a baking tin. Brush evenly with garlic olive oil. Place in the oven until lightly browned. Top each piece evenly with Topping Mixture and serve to delighted guests.

This recipe yields 4 to 6 servings.