Buca di Beppo Bruschetta

Mixture:
1 ounce Basil
1/4 Tbsp. Salt
2 ounces Olive Oil
1/4 Tbsp. ground Pepper
2 ounces Garlic, peeled
4 ounces Red Onions, cut
1 pound Roma Tomatoes

Bruschetta:
1/2 loaf Bread, round
15 ounces Bruschetta mixture
3 ounces Garlic Olive Oil

Mixture:
Wash roma tomatoes, cut the ends off, half and seed. Chop tomatoes to 1/2-inch (leave at room temperature). Dice red onions to 1/4-inch. Pick and chop basil into 1/4-inch pieces. In large bowl add chopped roma tomatoes, diced red onion, chopped garlic, salt, pepper, olive oil, and chopped basil; mix well.

Bruschetta:
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 the oven until lightly browned. Top each piece evenly with bruschetta and serve to delighted guests.

Chef: Vittorio Renda, Buca di Beppo