Buca Di Beppo Bruschetta Recipes

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COPYCAT BUCA DI BEPPO BRUSCHETTA



Copycat Buca Di Beppo Bruschetta image

Bruschetta is the way to go for easy appetizers. This Buca Di Beppo copycat is a keeper - tomatoes, onion, and fresh basil on top of garlic-toasted bread.

Time 15m

Yield 5

Number Of Ingredients 9

1 pound Roma tomatoes, seeded and diced in 1/4-inch cubes
1 1/2 cup diced red onions
8 cloves garlic, crushed or minced
1 teaspoon salt, or to taste
2 ounces olive oil
1 teaspoon ground black pepper
1 cup minced fresh basil
1 long loaf French or Italian bread
3 ounces garlic olive oil

Steps:

  • Preheat the oven broiler. Combine the tomatoes, red onion, garlic, salt, pepper, olive oil, and basil in a bowl and mix gently. Slice the bread into 1/2-inch thick slices and place on a rimmed baking sheet. Brush one side of the sliced bread pieces with the garlic olive oil. Place the bread in the oven and broil just until lightly browned. Remove the toasted bread pieces from the oven. Top each with some of the tomato mixture. Serve the bruschetta immediately.

Nutrition Facts :

BUCA DI BEPPO BRUSCHETTA SALVATORE



Buca Di Beppo Bruschetta Salvatore image

From the Buca cookbook; entirely fabulous! I add 1/2 of browned Italian sausage to the toppings. YUM!

Provided by Cook4_6

Categories     European

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

6 slices Italian bread, 1/2 inch thick
salt
6 slices fresh eggplants, 1/4 inch-thick pieces sliced lengthwise
3/4 cup olive oil
3 medium fresh tomatoes, diced
1/2 medium red onion, chopped
2 tablespoons chopped fresh basil
1 tablespoon minced garlic
6 ounces soft fresh goat cheese
4 ounces fresh mozzarella cheese, diced into 1/4-inch cubes
1/2 lb Italian sausage (sweet or hot) (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Bake bread until light brown; set aside. (You can also toast bread instead).
  • Salt the eggplant slices on both sides and let stand for about 30 minutes, then pat eggplant dry.
  • Put 1/4 cup of olive oil in a saute pan and over medium heat fry the eggplant on both sides until it is light brown. Set aside.
  • In a bowl, mix the tomatoes, 1/2 cup olive oil, onion, basil, garlic, salt & pepper, creating a bruschetta mix.
  • Place the bread on a small sheet pan. Spread the goat cheese evenly on the toasted bread.
  • Place the eggplant on top of the goat cheese.
  • Top with the bruschetta mix.
  • Sprinkle the fresh mozzarella cheese (and sausage if using) over the top.
  • Put bruschetta under the broiler for 2-3 minutes, until the mozzarella cheese is light golden brown.
  • Serve immediately.

Nutrition Facts : Calories 442.8, Fat 38, SaturatedFat 10.6, Cholesterol 28, Sodium 343.8, Carbohydrate 14.5, Fiber 1.5, Sugar 2.6, Protein 11.9

BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)



Bruschetta-Buca di Beppo Recipe - (4.7/5) image

Provided by Nette

Number Of Ingredients 8

1 oz. basil
1/4 Tblsp. salt
2 oz. olive oil
1/4 Tblsp. pepper, ground
2 oz. garlic, peeled
4 oz. red onions, chopped
1 lb. roma tomatoes, chopped
1/2 loaf baguette bread, sliced 1/2 inch thick

Steps:

  • Wash tomatoes, cut ends off, halve and seed, chop to 1/2 inch. Dice onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl, add tomatoes, onion, garlic, salt, pepper, oil, and basil. Mix together: 3 oz. olive oil 1 oz. garlic Brush bread with garlic oil, place in oven until browned. Top each piece evenly with tomato mixture. Serve.

BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)



Buca Di Beppo Salmon Siracusa (Copycat) image

I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!

Provided by Cook4_6

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

8 ounces kalamata olives, pitted halved
8 ounces white wine
8 lemon wedges
1 (15 -16 ounce) can artichoke hearts, quartered
8 ounces minced garlic (divided)
8 ounces capers
8 ounces lemon juice
4 ounces olive oil
3 tablespoons dried oregano
3 teaspoons black pepper (fresh ground is best)
3 teaspoons salt
4 -6 nice size boneless salmon fillets (5 oz portion)
1 ounce fresh basil
1 teaspoon salt
2 ounces olive oil
1 teaspoon black pepper (fresh ground is best)
2 ounces minced garlic
4 ounces red onions
1 lb roma tomato

Steps:

  • Prepare Bruschetta Mix:.
  • Cut ends off roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces (leave at room temperature).
  • Dice red onions to 1/2 inch (1/2 of large).
  • Chop basil into 1/4 inch pieces.
  • Mix all bruschetta ingredients in a large bowl. set aside.
  • Remove skin from salmon (if grilling this is not necessary).
  • Mix 4 oz. olive oil with 4 oz. minced garlic (4 T) and brush both sides of salmon filets with the mixture.
  • Mix salt, pepper and oregano and sprinkle over salmon filets.
  • In saute pan combine calamata olives, wine, brushetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 T if you don't have fresh). Heat to a boil.
  • Add marinated salmon, cover and cook until the salmon is done. (appx. 5 minutes).
  • Place 1/2 sauce on the platter and place salmon on top. Top with remaining sauce and garnish with lemon wedges.
  • If grilling:.
  • Grill Salmon until done, serve on a platter with sauce. Garnish with lemon wedges.
  • If baking:.
  • Place salmon in baking pan lined with foil, and sprayed with cooking spray. Bake in preheated oven at 350 degrees 10 minutes for each inch of thickness in your salmon filet. I cooked mine for 17 minutes on convection (speed bake) and it come out perfect. Once cooked, I added it to the sauce and served immediately!

Nutrition Facts : Calories 1150.1, Fat 64.5, SaturatedFat 9.7, Cholesterol 146.3, Sodium 4767.5, Carbohydrate 60.3, Fiber 18.4, Sugar 8.9, Protein 77

BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)



Buca Di Beppo Porchetta Rustica (Copycat) image

I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!

Provided by Cook4_6

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons filberts, toasted*
4 tablespoons blueberries
2 tablespoons capers

Steps:

  • Place the pork loin in baking pan, fat side down.
  • Combine salt, pepper and rosemary in small bowl.
  • Rub pork with olive oil, then season both sides with seasoning mixture.
  • Bake pork loin, fat side up, in a 350° convection oven with the wind on.
  • Rotate pork after 30 minutes.
  • Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
  • When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
  • Add shallots and sauté until they are translucent.
  • Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
  • Slice pork approximately 3/8 of an inch thick or to your desired portion size.
  • Transfer pork to plate and ladle sauce over meat.
  • Serve with roasted vegetables and enjoy!
  • *You can substitute toasted pecans if filberts or hazelnuts are not available to you.

Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8

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