BUCA DI BEPPO BRUSCHETTA SALVATORE
From the Buca cookbook; entirely fabulous! I add 1/2 of browned Italian sausage to the toppings. YUM!
Provided by Cook4_6
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Bake bread until light brown; set aside. (You can also toast bread instead).
- Salt the eggplant slices on both sides and let stand for about 30 minutes, then pat eggplant dry.
- Put 1/4 cup of olive oil in a saute pan and over medium heat fry the eggplant on both sides until it is light brown. Set aside.
- In a bowl, mix the tomatoes, 1/2 cup olive oil, onion, basil, garlic, salt & pepper, creating a bruschetta mix.
- Place the bread on a small sheet pan. Spread the goat cheese evenly on the toasted bread.
- Place the eggplant on top of the goat cheese.
- Top with the bruschetta mix.
- Sprinkle the fresh mozzarella cheese (and sausage if using) over the top.
- Put bruschetta under the broiler for 2-3 minutes, until the mozzarella cheese is light golden brown.
- Serve immediately.
Nutrition Facts : Calories 442.8, Fat 38, SaturatedFat 10.6, Cholesterol 28, Sodium 343.8, Carbohydrate 14.5, Fiber 1.5, Sugar 2.6, Protein 11.9
COPYCAT BUCA DI BEPPO BRUSCHETTA
Bruschetta is the way to go for easy appetizers. This Buca Di Beppo copycat is a keeper - tomatoes, onion, and fresh basil on top of garlic-toasted bread.
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven broiler. Combine the tomatoes, red onion, garlic, salt, pepper, olive oil, and basil in a bowl and mix gently. Slice the bread into 1/2-inch thick slices and place on a rimmed baking sheet. Brush one side of the sliced bread pieces with the garlic olive oil. Place the bread in the oven and broil just until lightly browned. Remove the toasted bread pieces from the oven. Top each with some of the tomato mixture. Serve the bruschetta immediately.
Nutrition Facts :
BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)
Provided by Nette
Number Of Ingredients 8
Steps:
- Wash tomatoes, cut ends off, halve and seed, chop to 1/2 inch. Dice onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl, add tomatoes, onion, garlic, salt, pepper, oil, and basil. Mix together: 3 oz. olive oil 1 oz. garlic Brush bread with garlic oil, place in oven until browned. Top each piece evenly with tomato mixture. Serve.
BUCA DI BEPPO'S BRUSCHETTA RECIPE
Provided by á-170456
Number Of Ingredients 12
Steps:
- Topping 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 Topping Mixture and serve to delighted guests. This recipe yields 4 to 6 servings.
BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)
I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!
Provided by Cook4_6
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the pork loin in baking pan, fat side down.
- Combine salt, pepper and rosemary in small bowl.
- Rub pork with olive oil, then season both sides with seasoning mixture.
- Bake pork loin, fat side up, in a 350° convection oven with the wind on.
- Rotate pork after 30 minutes.
- Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
- When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
- Add shallots and sauté until they are translucent.
- Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
- Slice pork approximately 3/8 of an inch thick or to your desired portion size.
- Transfer pork to plate and ladle sauce over meat.
- Serve with roasted vegetables and enjoy!
- *You can substitute toasted pecans if filberts or hazelnuts are not available to you.
Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8
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