Buca di Beppo Bruschetta

Yield: 4 to 6 servings

Ingredients

Mixture

• 1 ounce basil
• 1/4 tablespoon salt
• 2 ounces olive oil
• 1/4 tablespoon ground pepper
• 2 ounces garlic, peeled
• 4 ounces red onions, cut
• 1 pound Roma tomatoes

Bruschetta

• 1/2 loaf bread, round
• 15 ounces Bruschetta Mixture
• 3 ounces garlic olive oil

Instructions

Mixture

1. 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

1. 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 bruschetta and serve to delighted guests.

Attribution

Chef Vittorio Renda, Buca di Beppo