BUCA DI BEPPO BRUSCHETTA SALVATORE
From the Buca cookbook; entirely fabulous! I add 1/2 of browned Italian sausage to the toppings. YUM!
Provided by Cook4_6
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Bake bread until light brown; set aside. (You can also toast bread instead).
- Salt the eggplant slices on both sides and let stand for about 30 minutes, then pat eggplant dry.
- Put 1/4 cup of olive oil in a saute pan and over medium heat fry the eggplant on both sides until it is light brown. Set aside.
- In a bowl, mix the tomatoes, 1/2 cup olive oil, onion, basil, garlic, salt & pepper, creating a bruschetta mix.
- Place the bread on a small sheet pan. Spread the goat cheese evenly on the toasted bread.
- Place the eggplant on top of the goat cheese.
- Top with the bruschetta mix.
- Sprinkle the fresh mozzarella cheese (and sausage if using) over the top.
- Put bruschetta under the broiler for 2-3 minutes, until the mozzarella cheese is light golden brown.
- Serve immediately.
Nutrition Facts : Calories 442.8, Fat 38, SaturatedFat 10.6, Cholesterol 28, Sodium 343.8, Carbohydrate 14.5, Fiber 1.5, Sugar 2.6, Protein 11.9
BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)
Provided by Nette
Number Of Ingredients 8
Steps:
- Wash tomatoes, cut ends off, halve and seed, chop to 1/2 inch. Dice onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl, add tomatoes, onion, garlic, salt, pepper, oil, and basil. Mix together: 3 oz. olive oil 1 oz. garlic Brush bread with garlic oil, place in oven until browned. Top each piece evenly with tomato mixture. Serve.
BUCA DI BEPPO'S BRUSCHETTA RECIPE
Provided by á-170456
Number Of Ingredients 12
Steps:
- 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.
BRUSCHETTA
Traditional bruschetta served on baguettes. The refrigeration time really helps to tame the garlic and onion. Inspired by Buca Di Beppo.
Provided by Elisa
Categories Spreads
Time 10m
Yield 1 1/2 Cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice Roma tomatoes in half and gently squeeze out seeds and juice. Finely chop and place in a small bowl. Set aside.
- Layer basil leaves together and roll. Slice to create slender strings (green confetti!) Add to tomatoes.
- Finely chop onion and garlic. Mix with tomato and basil.
- Add olive oil and vinegar. Season with salt and pepper to taste.
- Refrigerate 2 hours or more.
- Slice baguette in diagonal slices about 1/2 inch thick. Drizzle or brush with olive oil.
- Broil until lightly toasted and remove from oven. Rub crushed garlic clove over each piece.
- Cube mozzarella into little pieces and add to tomato mixture. Spoon bruschetta over toasted baguettes.
- Enjoy!
Nutrition Facts : Calories 118.8, Fat 5.9, SaturatedFat 1.8, Cholesterol 7.4, Sodium 143.8, Carbohydrate 12.2, Fiber 1, Sugar 2.2, Protein 4.6
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