Recipe: Buca di Beppo Bruschetta

BUCA DI BEPPO BRUSCHETTA
Chef: Vittorio Renda, Buca di Beppo

FOR THE TOMATO MIXTURE:
1 pound Roma tomatoes
4 ounces red onions
1 ounce basil
2 ounces garlic, chopped
1/4 tbsp. salt
1/4 tbsp. ground pepper
2 ounces olive oil

FOR THE BRUSCHETTA:
1/2 round loaf bread
3 ounces garlic olive oil
15 ounces bruschetta mixture

TO PREPARE THE TOMATO 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.

TO PREPARE THE 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 the tomato mixture and serve to delighted guests.