Menu Description: “A traditional topping of roma tomatoes, fresh basil and extra-virgin olive oil. Served with freshly toasted ciabatta bread.”
Olive Garden's recently redesigned bruschetta recipe improves on the Italian chain's previous version. The tomato salad includes a little sun-dried tomato and balsamic vinegar, and it is now served in a separate dish rather than on the bread. Now the bread doesn't get soggy. The tomatoes are finely diced before mixing with the other ingredients, and the ciabatta bread is sprinkled with a little grated Parmesan cheese before it's toasted. Try to find a nice, chewy loaf of Italian bread for this dish – get the best bread in the store. The better your bread, the better your bruschetta.
* 3 firm roma tomatoes, finely diced (about 1 1/2 cups) * 1 tablespoon minced fresh basil * 2 teaspoons minced garlic * 2 teaspoons diced marinated sun-dried tomatoes * 2 teaspoons extra virgin olive oil * 1 teaspoon balsamic vinegar * 1/4 teaspoon salt
- 9 to 10 slices ciabatta bread (or Italian bread)
- 1 tablespoon grated Parmesan cheese
- pinch dried parsley flakes
- Toss diced tomatoes with basil, garlic, 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 degrees F.
- 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 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.
tags: vegetarian, CSA