Five or so years ago, I stumbled onto a bunch of recipes on Kroger's site from various restaurants and chefs. Many were quite good and they had the originator of Bucca di Beppo offering some of his restaurant's recipes. As I am a fan of their bruschetta, I saved that one (and others) to my computer. It's now available a lot of places online.
Bruschetta Mixture Ingredients:
1 oz. basil
1/4 tbsp. salt
2 oz. olive oil
1/4 tbsp pepper, ground
2 oz. garlic, peeled
4 oz. red onions, cut
1 lb. roma tomatoes, cut
Wash roma tomatoes, cut the ends off, half and
seed, chop tomatoes to 1/2" (leave at room
temperature). Dice red onions to 1/4". Pick and
chop basil into 1/4" pieces. In a large bowl add
chopped roma tomatoes, diced onion, chopped garlic,
salt, pepper, olive oil, and chopped basil; mix
1/2 loaf bread, round
15 oz. bruschetta tea mixture
3 oz. garlic olive oil
Cut loaf of bread crosswise so you end up with 2
circles, 1 inch thick. Cut bread into 5 pieces and
place on a baking tin. Brush evenly with garlic
olive oil, Place in to oven until lightly browned.
Top each piece evenly with bruschetta and serve to
I baked a focaccia, a recipe I like from The Herb Farm Cookbook.
Though I didn't dimple the top or use as much oil for the top.
Prepped the tomatoes.
Added the seasonings and oil.
Let it steep for 30 minutes or so then tasted. These were vine ripened tomatoes, but still out of season so they need some help. A little balsamic vinegar was my choice for correcting. Still not as good as summer tomatoes, but I sometimes give in to my out of season cravings. Flavor will continue to build as it stands at room temp.
Cut the focaccia in half, then that half into quarters and then cut those quarters in half to expose the inside.
Brushed with garlic oil and toasted them under the broiler. Then topped with the tomato basil mixture.
It was still pretty good, even out of season.