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Rosalie Fiorino Harpole - Traditional Bruschetta Bread

RosalieServing's picture
  Italian bread loaf 1 Large, halved
For side 1 of the loaf
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Garlic salt 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Tomatoes 3 Medium, dice
  Sun dried tomatoes 1⁄4 Cup (4 tbs), soaked
  Basil 2 Cup (32 tbs)
  Coarse salt 1 Pinch
  Ground black pepper 1 Pinch
  Parmesan cheese 3 Tablespoon
For side 2 of the loaf
  Genoa salami 40 Gram
  Mushroom 1⁄2 Cup (8 tbs), slice
  Red pepper 1⁄4 Cup (4 tbs)
  Sun dried tomatoes 1⁄4 Cup (4 tbs)
  Provolone cheese 3 Tablespoon
  Basil 1 Cup (16 tbs)

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
If you are planning for a yummy appetizer or snack, these burschettas are going to be perfect for this purpose. Chef and cookbook author, Rosalie assembles two verities of bruschettas, one in traditional style and other in contemporary style. Bake them up in oven as per her guidance and both of them are going to be the show stoppers.

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