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  • Recipe

Tomato, Artichoke and Olive Bruschetta

Tomato, Artichoke and Olive Bruschetta

Ingredients

  • 10 qt.
    Tomato, Red Wedge Vine Ripe Roasted, Frozen
  • 2 qt.
    Kalamata Olives, Pitted, Extra Large, Imported from Greece (201-230 COUNT SHELF STAB)
  • 4 qt.
    Artichoke, Quartered in Oil, Fire Grilled, Seasoned, Frozen
  • 10 ea.
    Schiacciata Roll, White Rosemary, Sliced, Non-GMO, Baked, Frozen
  • 3 c
    Shallot, Peeled, Fresh (Minced)
  • 3 c
    Basil, Fresh
  • 3 c
    Parsley, Italian Flat Leaf, Fresh Herb
  • 2 c
    Olive Oil, Extra Virgin, Imported from Italy (Salad Tin)
  • .5 c
    Sherry Vinegar
  • .5 c
    Red Wine Vinegar
  • 1 c
    Garlic, Peeled

Preparation

Roughly chop the tomato, artichoke and olive. Mince the shallot and garlic. Chiffonade the basil and chop the parsley. Mix the tomatoes, artichokes, olives, shallot, garlic, vinegars, herbs and oil together. Season to taste with salt and pepper. Let sit for at least 2 hours to allow the flavors to meld. Slice each half of the schiacciata into five slices, brush with EVOO and toast in a 400-degree oven for 3 to 6 minutes. Portion 2 to 3 ounces of topping on each slice of bread and serve.

Yields: 100 portions