Olive Garden Bruschetta Dip |
|
 |
Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
|
From Copycat of Olive Garden's Bruschetta dip. Ingredients:
3 firm roma tomatoes, finely diced (about 1 1/2 cups) |
1/4 teaspoon salt |
1 tablespoon minced fresh basil |
2 teaspoons minced garlic |
1 tablespoon grated parmesan cheese |
2 teaspoons diced marinated sun-dried tomatoes |
1 pinch dried parsley flakes |
2 teaspoons extra virgin olive oil |
1 teaspoon balsamic vinegar |
Directions:
1. Toss diced tomatoes with basil, garlic, marinated sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour.
2. When you are ready to serve the dish, preheat oven to 450°F.
3. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet.
4. Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.
5. Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices.
|
|