RECIPE:
Crusty Bruschetta:
12 Rhodes Warm-N-Serv French Crusty Rolls
olive oil, for brushing
2 lbs. heirloom or roma tomatoes
1 tsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
8 large fresh basil leaves
1 clove garlic, minced
salt & freshly ground pepper to taste
Place rolls on a baking sheet and bake at 400°F for 7 minutes. Remove from oven and allow to cool. Slice rolls in half. Brush cut side with olive oil and place on baking sheet. Broil on high for 2 minutes or until edges are golden brown.
Dice tomatoes and place in a serving bowl. Add vinegar, olive oil, basil and garlic. Mix gently. Salt and pepper to taste. Place a serving spoon in the tomato mixture and allow each individual to spoon the tomatoes onto the rolls when serving.
Fruit Bruschetta
6 Rhodes Warm-N-Serv Crusty Rolls, thawed
2 Tbsp. butter, melted
2 Tbsp. sugar
½ tsp. cinnamon
fresh strawberries, pineapple & kiwi, diced
½ cup sour cream
2 Tbsp. honey
1 tsp. lemon zest
Slice crusty rolls into 1/2-inch thick slices. Place on a baking sheet and brush with melted butter. Combine sugar and cinnamon and sprinkle over slices. Bake at 400°F 5-10 minutes or until edges are toasted. Set aside to cool. Place strawberries, pineapple and kiwi in a bowl and toss gently to combine. Place about 1 tablespoon fruit mixture on top of each toasted roll slice. Combine sour cream, honey, lemon zest and lemon juice and mix well. Drizzle over fruit.
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