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Olive Garden Bruschetta Recipe
Olive Garden Bruschetta
By Todd Wilbur

Recipe Type: Appetizer
Calories: 610
Cook Time: 1 hour 5 minutes
Recipe Rating: 4.8 (15 reviews)
Menu Description: "A traditional topping of roma tomatoes, fresh basil and extra-virgin olive oil. Served with freshly toasted ciabatta bread."

Olive Garden's recently redesigned bruschetta recipe improves on the Italian chain's previous version. The tomato salad includes a little sun-dried tomato and balsamic vinegar, and it is now served in a separate dish rather than on the bread. Now the bread doesn't get soggy. The tomatoes are finely diced before mixing with the other ingredients, and the ciabatta bread is sprinkled with a little grated Parmesan cheese before it's toasted. Try to find a nice, chewy loaf of Italian bread for this dish -- get the best bread in the store. The better your bread, the better your bruschetta.

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.

3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
2 teaspoons diced marinated sun-dried tomatoes
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt

9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated Parmesan cheese
pinch dried parsley flakes

1. Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour.

2. When you are ready to serve the dish, preheat oven to 450 degrees F. 

3. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp. 

4. Pour tomato mixture into a serving dish (strain off the liquid), and serve it up alongside the toasted bread slices.

Serves 4.

Submitted on: 09/18/05
Fantastic recipe!! My husband raved about this so I made it the next day for dinner guests and got more rave reviews.
Randy Von Hatten  
Submitted on: 08/09/05
This so simple and delicious. I melt some butter and add some crushed roasted garlic. Spread this on the bread before grilling. I also like to add some Mithra or a nice goat cheese to this recipe. Perfect.
Submitted on: 08/06/05
Wow, good as is!!! Will make this again and again and again.
Submitted on: 08/05/05
Wonderful taste and easy to adapt, for instance I didn't have fresh basil so I substituted cilantro. Also, the bread toasted perfectly at the temperature and time given.
Submitted on: 08/03/05
I recently was at the Olive Garden, and had this as an appetizer. Well I wanted to lick bowl! Took home leftovers and thought it was even better the next day. When I saw this recipe, I had all I needed on hand except the bread - but that didn't stop me from making it. WOW! This is right on the money! I am in paradiso........
Constantly Cooking  
Submitted on: 08/03/05
The possibilities are endless to make it your own. For the BEST flavor crush fresh garlic and add it 1/4 cup olive oil, nuke it for a minute and then paint the bread with this first before heating the bread in the oven. WONDERFUL flavor. Another great addition are tiny dollops of ricotta cheese and then sprinkle with parsley...too yummy.
Wendy Hampton  
Submitted on: 08/02/05
This is wonderful! Great way to use leftover bread. I keep it on hand for a quick snack. The flavor just gets better.
Submitted on: 08/02/05
Adding red onion finishes it off.
Submitted on: 08/02/05
I like mine garlicky so I add a clove or two of minced roasted garlic. Another favourite variation is to crumble goat cheese on top and broil for a couple minutes to soften the cheese. It also works without broiling.
Submitted on: 08/02/05
I add some finely cubed mozzarella. Even my kids love it!
Submitted on: 08/02/05
I have made this recipe for my family and it is definitely a favorite!!!!
lisa green  
Submitted on: 08/02/05
this is a great recipe. i make it but i add fresh shrimp and a boatload of chopped red onion.
Submitted on: 08/02/05
DO NOT REFRIGERATE tomatoes. You will ruin the taste. Letting them sit on a counter is enough.
Submitted on: 08/02/05
I would still use fresh Italian parsley and a light sprinkle of red pepper flakes with this recipe.
Barbara Reed  
Submitted on: 08/02/05
The flavor is so-o good. A new favorite snack and a 'must' to share with others.