Copycat Buca Di Beppo Bruschetta Recipe Cdkitchencom

Steps:

• Place the pork loin in baking pan, fat side down.
• Combine salt, pepper and rosemary in small bowl.
• Rub pork with olive oil, then season both sides with seasoning mixture.
• Bake pork loin, fat side up, in a 350° convection oven with the wind on.
• Rotate pork after 30 minutes.
• Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
• When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
• Add shallots and sauté until they are translucent.
• Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
• Slice pork approximately 3/8 of an inch thick or to your desired portion size.
• Transfer pork to plate and ladle sauce over meat.
• Serve with roasted vegetables and enjoy!
• *You can substitute toasted pecans if filberts or hazelnuts are not available to you.

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.