Ingredients
-
1
-
1 1/2
-
2
-
2 - 8
-
1/4
-
2
-
2
-
2
-
20
-
-
-
-
-
-
Directions
Voodoo Bruschetta, used to order this all the time at the Red Devil Restaurant, but then it was taken off the menu They gave me the ingredients, though, and I came up with this incredibly yummy spicy bruschetta It’s even better after steeping overnight in the fridge For the pizza dough, try Basil & Garlic Pizza Dough (ABM), recipe #368470 Enjoy!!, We liked this spin on bruschetta I made two versions: half with olives and half with capers (for those that do not care for olives) used freshly grated Parmesan used a thin, crispy pizza dough and it was very good I do agree with the other reviewers that if you are short on time, using baguette slices would be a nice substitute Made for PRMR
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Steps
|
1
Done
|
Cut Tomatoes in Half and Squeeze Out the Seeds (if You Want.) Chop Tomatoes Into Small Dice; Place in Bowl. |
|
2
Done
|
Add Onion, Garlic, Basil, Vinegar/Lemon Juice, Chili Paste, Olives and Salt to Taste. Let Stand at Room Temperature For About an Hour. |
|
3
Done
|
Meanwhile, Roll Out Pizza Dough Into a Thin Rounded Rectangle. Allow to Rise to Almost Double the Thickness. |
|
4
Done
|
Bake at 400 Degrees For 20 Minutes, Until Lightly Browned. |
|
5
Done
|
Spread Tomato Mixture on Warm Flat Bread. Top With Freshly Grated Parmesan or Crumbled Feta Cheese. |
