Buca Di Beppo's Bruschetta

Recipe Ingredients

		Topping Mixture
1 oz	28g	Basil
1/4 tablespoon	3.8ml	Salt
2 oz	56g	Olive oil
1/4 tablespoon	3.8ml	Freshly-ground black pepper
2 oz	56g	Garlic - peeled, chopped
4 oz	113g	Red onions
1 lb	454g / 16oz	Roma tomatoes
		Bruschetta
1/2		Round loaf of bread
15 oz	426g	Topping Mixture
3 oz	85g	Garlic olive oil

Recipe Instructions

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.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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