Gary Nicely of Naples Italian Restaurant stopped by 10News to show us how to make a delicious version of bruschetta.
1 baguette sliced ½ thick
¼ cup grated Parmesan cheese
- Place sliced baguette on baking sheet, dust with Parmesan and bake @350 until golden brown. Remove and cool.
For the Salad:
1 head iceberg lettuce cut into small wedges
½ cup Gorgonzola cheese
½ cup walnuts
½ cup cooked chopped bacon
¼ cup red onion
For the White Balsamic Marinate:
½ cup white Balsamic Vinegar 1 tbsp garlic
2 cups extra virgin olive oil 2 tsp rosemary
2 tsp oregano 1 tsp salt
2 tsp thyme 2 tsp black pepper
2 tsp basil 2 cups grape tomatoes cut in half
- In a large bowl combine vinegar, oregano, thyme, basil, rosemary, garlic, salt, and pepper.
- Slowly whisk in virgin olive oil until combined then add grape tomatoes. Let marinate for 1 hour.
- Assemble Iceberg wedges on Parmesan baguette slices and top with walnuts, bacon, red onion, and Gorgonzola cheese then spoon on white Balsamic grape tomato marinade. Enjoy!
Presented By: Naples Italian Restaurant
Presented On: 11/8/2013