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Name: Tucchettis Bruschetta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Fresh basil; julienned; 1 tb Balsamic vinegar; 2 tb Fresh garlic; finely diced; 1 tb Extra Virgin Olive Oil; 2 tb Butter melted; Fresh ground black pepper to; 1 Clove crushed garlic; 1 c Finely diced plum tomatoes; 1 Loaf crusty Italian bread;; 1 c Finely diced yellow; 1 Mild onion; diced; 1/3 c Sun-dried tomatoes; with 1

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INGREDIENTS

2 tb Fresh basil; julienned
1 tb Balsamic vinegar
2 tb Fresh garlic; finely diced
1 tb Extra Virgin Olive Oil
2 tb Butter ; melted
Fresh ground black pepper to
1 Clove crushed garlic
1 c Finely diced plum tomatoes
1 Loaf crusty Italian bread;
1 c Finely diced yellow
1 Mild onion; diced
1/3 c Sun-dried tomatoes; with 1

Servings

INSTRUCTIONS

Chef: Mike Dooher, Restaurant: Tucchetti Heat oven to 400 degrees. Spread diced onion on a lightly oiled cookie sheet. Roast until partially cooked. In a bowl, mix together the 3 kinds of tomatoes, roasted onion, olive oil, vinegar, basil, diced garlic and pepper. Refrigerate 1-2 hours to let flavors blend. Just before serving, melt 2 Tbsp. butter and add the clove of crushed garlic. Brush mixture onto one side of sliced Italian bread. Put slices on tray and bake in 400-degree oven until lightly toasted. Turn slices over and brush with remaining garlic butter. Return to oven until toast is evenly browned. Remove from oven and top each slice with approximately 2 Tbsp. tomato mixture. Serve immediately so bread does not become soggy. Posted to recipelu-digest Volume 01 Number 665 by CuisineArt@aol.com on Feb 1, 1998

NOTES

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Tucchettis Bruschetta

2 tb Fresh basil; julienned
1 tb Balsamic vinegar
2 tb Fresh garlic; finely diced
1 tb Extra Virgin Olive Oil
2 tb Butter melted
 Fresh ground black pepper to
1 Clove crushed garlic
1 c Finely diced plum tomatoes
1 Loaf crusty Italian bread;
1 c Finely diced yellow
1 Mild onion; diced
1/3 c Sun-dried tomatoes; with 1

Chef: Mike Dooher, Restaurant: Tucchetti    Heat oven to 400 degrees. Spread diced onion on a lightly oiled cookie  sheet. Roast until partially cooked. In a bowl, mix together the 3 kinds of  tomatoes, roasted onion, olive oil, vinegar, basil, diced garlic and  pepper. Refrigerate 1-2 hours to let flavors blend.    Just before serving, melt 2 Tbsp. butter and add the clove of crushed  garlic. Brush mixture onto one side of sliced Italian bread. Put slices on  tray and bake in 400-degree oven until lightly toasted. Turn slices over  and brush with remaining garlic butter. Return to oven until toast is  evenly browned. Remove from oven and top each slice with approximately 2  Tbsp. tomato mixture. Serve immediately so bread does not become soggy.    Posted to recipelu-digest Volume 01 Number 665 by CuisineArt@aol.com on Feb  1, 1998

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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 1 Servings

Calories: 334
Calories from Fat: 329 (99%)

Amt Per Serving		% DV

	Total Fat 36.5g	49 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 2.3g
Cholesterol 61mg		19 %
Sodium 166.1mg		6 %
Potassium 27.9mg		1 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.3g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 334

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