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Buca di Beppo Bruschetta




  • 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


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


  1. 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.
  2. 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 bruschetta and serve to delighted guests.

Servings: 4-6

Source: Chef Vittorio Renda, Buca di Beppo


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