Top secret restaurant recipes: olive garden's bruschetta

Olive Garden's lately remodeled bruschetta recipe enhances around the Italian chain's previous version. The tomato salad features a little sun-dried tomato and balsamic vinegar, which is now offered inside a separate dish instead of around the bread. The bread does not get saturated. The tomato plants are carefully diced before mixing using the other elements and also the ciabatta bread is spread after some grated Mozzarella dairy product prior to it being toasted.

Try to look for a pleasant, soft loaf of Italian bread with this dish -- obtain the best bread within the store. The greater your bread, the greater your bruschetta.

Elements:

3 firm roma tomato plants, carefully diced (about 1 ? cups)

? teaspoon salt

1 tablespoon minced fresh tulsi

2 teaspoons minced garlic clove

1 tablespoon grated Mozzarella dairy product

2 teaspoons diced marinated sun-dried tomato plants

pinch dried parsley flakes 2 teaspoons extra-virgin essential olive oil 1 teaspoon balsamic vinegar

9-10 slices ciabatta bread (or Italian bread)

Directions:

1. Toss diced tomato plants with tulsi, garlic clove, sun-dried tomato plants, essential olive oil, vinegar and salt inside a medium bowl. Cover and chill one hour.

2. When you're prepared to serve the dish, pre-heat oven to 450 levels.

3. Mix Mozzarella dairy product with dried parsley in a tiny bowl. Arrange the bread slices on the baking sheet.

4. Sprinkle a few pinches from the Mozzarella dairy product mixture over each bread slice. Bake for five minutes or before the bread begins to crisp.

5. Pour tomato mixture right into a serving dish (strain from the liquid), and serve up plus the bread toasted slices. Makes 4 portions.

Recipe thanks to Todd Wilbur, "Key Restaurant Quality recipes 2," Plume Books.