- Recipes Home
- Interest Groups
Rosalie Fiorino Harpole - Traditional Bruschetta Bread Recipe Video
|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)|
Calories 640 Calories from Fat 264
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 5.9 g29.6%
Trans Fat 0 g
Cholesterol 16.7 mg
Sodium 1470.1 mg61.3%
Total Carbohydrates 73 g24.5%
Dietary Fiber 5.3 g21.4%
Sugars 5 g
Protein 20 g39.1%
Vitamin A 29.5% Vitamin C 33.5%
Calcium 28.4% Iron 28.3%
*Based on a 2000 Calorie diet
1. Cut the loaf in half, chop the tomatoes, garlic, mushroom and basil, keep it aside.
2. Soak the sun dried tomatoes in olive oil.
3. Preheat the oven at 400 degree and prepare a greased baking tray.
4. On one side of the bread loaf brush some olive oil, top it with garlic salt, tomatoes, sun dried tomatoes, basil, salt and pepper and parmesan cheese.
5. On the other loaf of bread, brush the olive oil and top it with genoa salami, mushrooms, red pepper, sun dried pepper, basil and provolone cheese.
6. Once both the loaf are ready, roast it in the preheated oven for 6 minutes.
7. Serve the Assorted Bruschetta as a delicious appetizer.