Bridgford Bread and Roll Dough Bruschetta - Bridgford Bread and Roll Dough

Bruschetta

1 loaf	Bridgford Ready-Dough®, baked according to package directions
	Olive oil for brushing dough
2 cups	cherry tomatoes, quartered
¼ cup	fresh basil, finely sliced
2 tablespoons	olive oil
1 tablespoon	balsamic vinegar
	Kosher salt and fresh ground pepper
	Grated Parmesan cheese

Evenly slice loaf into 8 equal slices (an electric knife works best). Place each slice on sheet pan. Brush top of each sliced lightly with olive oil. Place in oven and broil until lightly browned. Remove from oven, flip slices over, brush with olive oil, broil lightly; set aside.

In a medium bowl, combine tomatoes, basil, oil, and vinegar. Add salt and pepper to taste. Stir until mixed through. Spoon onto warm toasts. Sprinkle with grated Parmesan and serve.

Print Recipe

Join Our Newsletter

Get Social

Bruschetta