Olive Garden Bruschetta Recipes

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

OLIVE GARDEN BRUSCHETTA AL POMODORO

Steps:

• Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
• When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.

OLIVE GARDEN BRUSCHETTA

Steps:

• Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, 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 450°F. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp. Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.

OLIVE GARDEN CLAMS BRUSCHETTA

Steps:

• Preheat grill. Toast both sides of bread slices on the grill. Rub cut side of garlic cloves on toasted bread to infuse with garlic flavor. Place 1 tomato slice & 1 Tbsp clam meat on each slice of grilled bread.
• Arrange on large platter. Sprinkle with Kosher salt and freshly ground pepper, to taste. Drizzle with extra virgin olive oil. Slice arugula or basil leaves in thin strips and distribute over bruschetta.
• Serve immediately.

OLIVE BRUSCHETTA

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.