Bruschetta – an Olive Garden copycat

Bruschetta – an Olive Garden copycat is a side dish that serves 8. For 36 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 41 calories, 2g of protein, and 2g of fat. A couple people really liked this Mediterranean dish. This recipe from Amandas Cooking requires garlic, roma tomatoes, olive oil, and parmesan cheese. 20 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 32%, this dish is not so excellent. Similar recipes are Almost-Famous Garden Salad (Olive Garden Copycat), Copycat Olive Garden Breadsticks, and Olive Garden Breadsticks Copycat.

Servings: 8

 

Ingredients:

1 1/2 teaspoon balsamic vinegar

1 long loaf of baguette style bread, cut into 3/4" slices

1 teaspoon dried parsley flakes

1 1/2 tablespoon minced fresh basil

3 small cloves garlic, minced

2 1/2 teaspoons extra-virgin olive oil

3 tablespoons freshly grated Parmesan cheese

5 small-medium firm Roma tomatoes, diced

1/2 teaspoon salt

2 1/2 teaspoons diced marinated sun-dried tomatoes

Equipments:

baking sheet

plastic wrap

bowl

oven

Cooking instruction summary:

Combine the tomatoes, basil, garlic, sun-dried tomatoes, olive oil, vinegar and salt in a bowl. Toss to coat and combine. Cover with plastic wrap and place in the refrigerator for one hour to marinate.Preheat oven to 450 F.Toss together Parmesan cheese with parsley in a small bowl and place bread slices in a single layer on a baking sheet.Add a couple pinches of the Parmesan cheese mixture on each slice. Bake the slices for 5 minutes.Drain the tomato mixture then put in a small serving bowl. Serve with toasted bread slices.

Show detailed instructions

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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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Cannibals like to meat people.

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