“A bruschetta recipe from a local restaurant. I'm putting it here more for myself than for anything else. At least, I'll know where to find it. BTW, the recipe makes a restaurant sized batch. Total amount of finished product is approximate. Cooking time is for the french bread toasts and is approximate.”
READY IN:
15mins
SERVES:
12-18
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove cores from tomatoes, cut in half lengthwise and remove all seeds. Dice finely and place in a bowl.
  2. Finely dice the onion and add to bowl.
  3. Add remaining ingredients and mix thoroughly.
  4. To serve, butter slices of french bread; sprinkle with grated parmesan cheese and broil until crisp but not dried out. Scoop bruschetta with a spoon, squeezing to remove some of the liquid. Arrange on toasts; garnish with a parsley sprig and shaved asiago cheese.

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