I found this recipe in a Top Secret Restaurant recipes cookbooks. It claims to be a Cheesecake Factory recipe. Wherever it's from, it's great!
Bruschetta
1 1/2 c. chopped roma tomatoes
2 T. diced red onion
1 large garlic clove
2 T. chopped fresh basil (if you can't get this, substitute 1/2 t. dried basil)
1/2 t. red wine vinegar
1/4 t. salt
dash of pepper
loaf of French Baguette (use the Classic French Bread recipe!)
1/4 t. garlic salt
Combine the tomatoes, red onion, garlic, and basil in a medium bowl. The tomatoes and onions should be chopped uniformly.
Add 1/2 T of oil, red wine vinegar, salt and pepper, and mix well. Cover the bowl and let sit in the refrigerator for at least one hour. (Sometimes I don't do this because I don't plan ahead).
When you are ready to serve the dish, preheat your broiler and slice the baguette in one inch slices on a 45 degree angle. Combine the remaining 1 1/2 T oil with the garlic salt. Brush the entire surface of each slice of bread (both sides) with the oil until the surface of the bread starts to turn brown.
Arrange the slices like a star or spokes of a wheel on a serving plate. Pour the chilled tomato mixture in a neat pile onto the bread slices where they meet at the center of the plate. Garnish with Italian parsley.
Bruschetta
1 1/2 c. chopped roma tomatoes
2 T. diced red onion
1 large garlic clove
2 T. chopped fresh basil (if you can't get this, substitute 1/2 t. dried basil)
1/2 t. red wine vinegar
1/4 t. salt
dash of pepper
loaf of French Baguette (use the Classic French Bread recipe!)
1/4 t. garlic salt
Combine the tomatoes, red onion, garlic, and basil in a medium bowl. The tomatoes and onions should be chopped uniformly.
Add 1/2 T of oil, red wine vinegar, salt and pepper, and mix well. Cover the bowl and let sit in the refrigerator for at least one hour. (Sometimes I don't do this because I don't plan ahead).
When you are ready to serve the dish, preheat your broiler and slice the baguette in one inch slices on a 45 degree angle. Combine the remaining 1 1/2 T oil with the garlic salt. Brush the entire surface of each slice of bread (both sides) with the oil until the surface of the bread starts to turn brown.
Arrange the slices like a star or spokes of a wheel on a serving plate. Pour the chilled tomato mixture in a neat pile onto the bread slices where they meet at the center of the plate. Garnish with Italian parsley.
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