Best 3 Olive Garden Bruschetta Al Pomodoro Recipes

**Olive Garden Bruschetta al Pomodoro: A Taste of Italy at Home**

Bruschetta al Pomodoro is a classic Italian appetizer that is both simple and delicious. With its vibrant red tomatoes, fresh basil, and crispy toasted bread, this dish is a surefire crowd-pleaser. This recipe from AliceRecipes.com offers a step-by-step guide to creating an authentic Olive Garden-style Bruschetta al Pomodoro at home. Whether you're looking for a quick and easy snack or an elegant party appetizer, this recipe has you covered. In addition to the classic Bruschetta al Pomodoro, this article also features two exciting variations: Bruschetta with Whipped Feta and Sun-Dried Tomatoes and Bruschetta with Grilled Peaches and Prosciutto. These variations add unique flavors and textures to the traditional dish, making them perfect for those who enjoy culinary exploration. Get ready to embark on a culinary journey to Italy with these delectable bruschetta recipes!

Here are our top 3 tried and tested recipes!

OLIVE GARDEN BRUSCHETTA AL POMODORO

Olive Garden Bruschetta Al Pomodoro image

Make and share this Olive Garden Bruschetta Al Pomodoro recipe from Food.com.

Provided by Member 610488

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 medium tomatoes, deseeded and diced (tomatoes should be firm)
8 fresh basil leaves, chopped
3 garlic cloves, minced
6 tablespoons extra virgin olive oil
8 -12 slices French bread, cut 1/2 inch thick
salt and pepper, to taste

Steps:

Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.

BETTER THAN OLIVE GARDEN PASTA POMODORO

Better Than Olive Garden Pasta Pomodoro image

I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.

Provided by Vina7737

Categories European

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely chopped
2 lbs fresh garden tomatoes, medium dice (If you can't get garden tomatoes, buy the ripest Romas you can find at the grocery.)
1/4 cup finely chopped fresh basil leaf (not dry)
1/4 cup extra virgin olive oil
4 ounces good quality finely grated parmesan cheese (no canned stuff!) or 4 ounces romano cheese (no canned stuff!)
12 ounces fine pasta, cooked (cappellini or angel hair)
fresh ground pepper
salt

Steps:

Heat olive oil over high heat and add garlic; saute for 30 seconds.
Add tomatoes, salt, and pepper.
Saute for another 30 seconds, stirring constantly.
Remove from heat.
Add cooked pasta and chopped basil.
Toss gently.
Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
Serve immediately and pass the last 2 oz. of grated parmesan.

Nutrition Facts : Calories 1205.3, Fat 46.8, SaturatedFat 14.2, Cholesterol 50, Sodium 902.7, Carbohydrate 148.8, Fiber 11.1, Sugar 17.1, Protein 48.5

BRUSCHETTA AL POMODORO

Bruschetta al Pomodoro image

A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.

Provided by Ada

Categories Appetizers and Snacks Bruschetta Recipes

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

8 seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread

Steps:

Preheat the broiler.
In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 23 g, Fat 1.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 244.9 mg, Sugar 2.1 g

Tips:

Use ripe, flavorful tomatoes for the best results. Roma tomatoes are a good choice because they have fewer seeds and are less watery than other varieties.
If you don't have time to roast the tomatoes, you can use sun-dried tomatoes instead. Just rehydrate them in warm water for about 15 minutes before using.
Toast the bread slices until they are golden brown and crispy. This will help them to hold up to the toppings.
Use a good quality olive oil. Extra virgin olive oil is the best choice, but any olive oil will work.
Top the bruschetta with fresh basil or oregano for extra flavor.

Conclusion:

Olive Garden Bruschetta al Pomodoro is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks, and it is also a great way to use up leftover tomatoes. With its fresh, flavorful ingredients and crispy bread, this bruschetta is sure to be a hit with everyone who tries it.

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