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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Olive Garden Bruschetta Recipe

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This recipe for Olive Garden Bruschetta is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 firm Roma tomatoes, finely diced
1 tbsp. minced fresh basil
2 tsp. minced garlic
2 tsp. diced marinated sundried tomatoes
2 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
1/4 tsp. salt

9 or 10 slices Italian bread
1 T grated Parmesan cheese
pinch dried parsley flakes
Directions:
Directions:
1. Toss diced tomatoes with other ingredients. Cover and chill 1 hour.
2. When ready to serve, preheat oven to 450 degrees.
3. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp.
4. Pour tomato mixture into a serving dish (strain off liquid) and serve alongside the toasted bread slices.

 

 

 

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