Olive Garden Bruschetta

Olive Garden Bruschetta



3 firm roma tomatoes, finely diced (about 1 1/2 cups)

1 tablespoon minced fresh basil

2 teaspoons minced garlic

1 teaspoon 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



Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F. 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 bread is starting to crisp.

Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.