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Copycat Olive Garden Bruschetta al Pomodoro
Olive Garden is one of my family’s favorite places to grab a bite and we love to share appetizers. Besides their fabulous stuffed mushrooms, our favorite is Bruschetta al Pomodoro. Fresh tomatoes and basil, garlic and just a touch of olive oil, come together for simple salad that is spooned over crispy toasted bread. Copycat Olive Garden Bruschetta al Pomodoro is a fantastic starter to any meal, and is perfect for a summer meal, with a few deli meats and a salad.
Fresh Tomatoes Make Copycat Olive Garden Bruschetta al Pomodoro
The best Copycat Olive Garden Bruschetta al Pomodoro starts with fresh garden tomatoes. Romas make the best bruschetta, as they are meaty with a low amount of seeds. Look for tomatoes that are uniformly red, and yield to gentle pressure. The flavor will be amazing. If you have a local farmer’s market, check to see if they have some Romas.
Ingredients
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- 4 Roma tomatoes, diced
- 2 cloves garlic, minced
- 5 basil leaves, chopped
- 4 T olive oil
- salt
- pepper
- 1 loaf French bread or baguette
- olive oil to brush
- 1 garlic clove, cut in half
Instructions
- In a bowl, mix the tomatoes, minced garlic, and chopped basil.
- Drizzle the olive oil and season with salt and pepper to taste. Mix well.
- Refrigerate 1 hour, until chilled.
- Heat oven to 400 degrees F.
- Slice bread into ½ inch slices.
- Brush with olive oil and place on baking sheet.
- Toast in oven until crispy, 5-7 minutes.
- Remove to a serving plate and allow to cool slightly.
- Top with tomato mixture and serve.
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Making Copycat Olive Garden Bruschetta al Pomodoro for a Crowd
Copycat Olive Garden Bruschetta al Pomodoro is perfect for a gathering! You can double, triple, or more the recipe. Leave the salad in a bowl, and place it on a plate with the bread around it, or in a bowl beside it. Guests can top their bread and enjoy the crisp crunch and tangy cool of Copycat Olive Garden Bruschetta al Pomodoro!
Ingredients:
4 Roma tomatoes, diced
2 cloves garlic, minced
5 basil leaves, chopped
4 T olive oil
salt
pepper
1 loaf French bread or baguette
olive oil to brush
1 garlic clove, cut in half
Directions:
In a bowl, mix the tomatoes, minced garlic, and chopped basil.
Drizzle the olive oil and season with salt and pepper to taste. Mix well.
Refrigerate 1 hour, until chillded.
Heat oven to 400 degrees F.
Slice bread into ½ inch slices.
Brush with olive oil and place on baking sheet.
Toast in oven until crispy, 5-7 minutes.
Remove to a serving plate and allow to cool slightly.
Top with tomato mixture and serve.
Cruise your local farmer’s market and find some tasty tomatoes and garlic for a homemade batch of Copycat Olive Garden Bruschetta al Pomodoro!
yum…..luv olive garden!
You have minced Garlic for mixture, you don’t say anything about the other garlic clove that is cut in half?
What do you do with the garlic you cut in half?