Here's a new Bruschetta recipe for you


Cheesecake Factory Bruschetta


1−1/2 cups chopped roma tomatoes

2 Tbsp.diced red onion

1 large clove garlic, minced

2 Tbsp. chopped fresh basil

2 tbsp. olive oil

1/2 tsp. red wine vinegar

1/4 tsp. salt

dash of ground black pepper

1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices

1/4 tsp. garlic salt

2−3 sprigs italian parsley


In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp.

of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate

for at least an hour. Preheat broiler, slice the bread in 1" slices

diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the

garlic salt. Brush entire surface of each slice (both sides) with the olive

oil mixture. Broil slices for 1 1/2−2 mins. on each side, until surface

starts to brown. Arrange bread like spokes of a wheel on plate. Put the

chilled tomato mixture in a pile in the middle of the slices. Garnish with

italian parsley.

 

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Alright!!!!

 

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I just noticed that copy/paste from Adobe doesn't work too well. Ignore the gibberish that looks like gigantic numbers

 

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Sweet! Thank you, Silver.


So.. not 189734 cups of roma tomatoes?

No, and if you cut the bread into 5−7 slices, it's reeeaaaallly thin!


Silver

 

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