Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Bruschetta Salvatore


  • 6 slices Seedless Italian Bread
  • 1/5 tsp Salt
  • 6 Eggplant slices
  • 1/4 C Extra Virgin Olive Oil
  • 1/2 C Extra Virgin Olive Oil
  • 1 1/2 cups Diced Tomatoes
  • 1/2 cup Onions, Red
  • 2 tbsp Basil, Fresh
  • 1 tbsp Garlic Minced
  • 1 tbsp Pepper, Black
  • 6 oz Goat Cheese
  • 4 oz Fresh Mozzarella

Preheat oven to 350*

Bake bread until light brown; set aside

Salt the eggplant slices on both sides and let stand for about 30 minutes; pat eggplant dry; put 1/4 C olive oil in 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 C olive oil, chopped red onion, garlic, chiffonade basil, salt, and 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.

Place the fresh mozzarella over the top.

Put the bruschetta under the broiler for 2 to 3 minutes or until the mozzarella cheese is light golden brown.

Serve immediately

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