From Copycat Recipe Guide
Maggiano's bruschetta is easy to make, and can serve as an appetizer for just about any Italian (or non-Italian) meal. The dish is a bit lighter than typical restaurant appetizers, containing fresh ingredients and nothing fried. While there are no complicated cooking techniques needed to make it, it does require a multi-step process that can take a little while to prepare due to the chopping.
|Offered by||Maggiano's Little Italy|
|Customer service phone||800-983- 4637|
|Main ingredients||Bread, butter, tomatoes, basil, parmesan cheese|
|Similar to||Tomato bruschetta|
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Maggiano's Bruschetta Ingredients
- 1 loaf long Italian bread, sliced into 1-inch-thick pieces
- 1/2 cup shaved parmesan cheese
- 3 ounces unsalted butter, at room temperature
- 1 cup olive oil
- 2 tablespoons parsley, ribboned
- 4 cloves garlic, minced
- 1 anchovy fillet, minced
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 cups diced tomatoes
- 1 cup balsamic vinaigrette
- 1/4 cup basil, ribboned
- 1 tablespoon roasted garlic
- 1 tablespoon salt
- Fresh cracked pepper
Maggiano's Bruschetta Recipe
- Preheat the oven to 425 degrees.
- In a medium bowl, mix the butter with an electric mixer.
- Gradually add in the olive oil.
- Add the rest of the spread ingredients and mix well.
- Make the topping by placing all of the ingredients into a large bowl. Mix until they are evenly distributed.
- Line a lightly greased baking sheet with the slices of Italian bread.
- Add 1 tablespoon of spread onto each bread slice. Use a knife to cover the tops evenly. Refrigerate any remaining spread for later use.
- Bake the bread for a few minutes until it turns golden brown.
- Remove from the oven and top with the bruschetta topping.
- Top each piece with a few slices of shaved parmesan cheese, and serve.
- Maggiano's bruschetta is best served immediately, as the bread will begin to get soggy if it is left out.
- For a spicy bruschetta, add an extra pinch or two of crushed red pepper to the tomato spread.
- Serve with olives and marinated artichoke for special occasions.
- The parmesan can be substituted for romano cheese.
Also See: How to Make Maggiano's Rigatoni D, How to Make Maggiano's Aioli Lemon Cream Sauce, How to Make Maggiano's Linguine Shrimp Aglio Olio with Broccoli, How to Make Maggiano's House Salad Dressing, How to Make Maggiano's Pumpkin Praline Cheesecake