Buca Di Beppo Bruschetta Salvatore Recipes

BUCA DI BEPPO MACARONI ROSA (COPYCAT)

Steps:

• Add all the ingredients together listed for brushetta. Set aside.
• Heat olive oil in a large sauté pan.
• Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
• Add marinara and cream and reduce by a third.
• Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
• Drop macaroni and broccoli buds in boiling water for three seconds.
• Drain and toss in sauce along with Romano cheese and serve on a large platter.

COPYCAT BUCA DI BEPPO BRUSCHETTA

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.

CHOPPED ANTIPASTI SALAD (BUCA DI BEPPO COPYCAT)

Steps:

• Slice the red onion and put the pieces in a small bowl of cold water for 30 minutes. Drain and set aside.
• Wash and dry the lettuce and tear into bite-sized pieces. Place in the bottom of a large salad bowl.
• Layer the rest of the ingredients on top of the lettuce.
• Toss before serving.
• Dress with Better-Than-Olive-Garden Copycat Italian Dressing or your favorite Italian dressing.

BUCA DI BEPPO BRUSCHETTA SALVATORE

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.

BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)

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.