Olive Garden's Bruschetta
 

Olive Garden's Bruschetta
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3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated parmesan cheese
pinch dried parsley flakes

Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt
in a medium bowl. Cover and chill 1 hour. When you are ready to serve
the dish, preheat oven to 450F. 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.
Pour tomato mixture into a serving dish, and serve alongside the
toasted bread slices.





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