Buca Di Beppos Bruschetta Recipes

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.

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.

BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)

Steps:

• Place the pork loin in baking pan, fat side down.
• Combine salt, pepper and rosemary in small bowl.
• Rub pork with olive oil, then season both sides with seasoning mixture.
• Bake pork loin, fat side up, in a 350° convection oven with the wind on.
• Rotate pork after 30 minutes.
• Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
• When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
• Add shallots and sauté until they are translucent.
• Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
• Slice pork approximately 3/8 of an inch thick or to your desired portion size.
• Transfer pork to plate and ladle sauce over meat.
• Serve with roasted vegetables and enjoy!
• *You can substitute toasted pecans if filberts or hazelnuts are not available to you.