Bruschetta – an Olive Garden copycat

Bruschetta an Olive Garden Copycat

I have always wanted to try bruschetta, I’ve heard how wonderful it is, but have also heard reports of how soggy the bread can get, making it unappetizing. So when I came across this recipe that serves the topping on the side, everything just made sense and I knew this was the one I wanted to try.

Bruschetta an Olive Garden CopycatRemember when I told you that I hosted a “Friendsgiving” at my house? Bailey’s Irish Cream asked me to have a few friends over around Thanksgiving season and enjoy their company. I was happy to participate and put together an Italian-American menu which included this chopped salad and some bruschetta for the first course. This bruschetta, which I found on the Good Morning America website, was a huge hit and I’m sorry I didn’t make more than I did! The flavor is marvelous and it was so easy to make. You can read more about the Friendsgiving concept on Bailey’s Facebook page here! Celebrate your friendships this year!


I’ve made this bruschetta twice since I held my Friendsgiving a few weeks ago. Why not plan yours for after your Thanksgiving feast with family? Reserve some time for your friends in the next couple of weeks and show them how thankful you are to have them in your life. :)

ANOTHER DELICIOUS IDEA >>  Homemade Onion Rings and Dipping Sauce

Bruschetta an Olive Garden CopycatThere are only a few simple steps to this delicious appetizer. After chopping your topping ingredients, combine them in a bowl. Cover with plastic wrap and place in the refrigerator to marinate for an hour. Slice your baguette (HINT: turn the bread upside down, it’s easier to slice from the bottom) and place slices on cookie sheet. Mix the Parmesan and parsley and top the bread slices with it. Bake 5 minutes and serve with topping on the side.

Bruschetta an Olive Garden CopycatEnjoy and Happy Thanksgiving everyone!

Category: appetizer
Servings: 8-10
  1. Combine the tomatoes, basil, garlic, sun-dried tomatoes, olive oil, vinegar and salt in a bowl. Toss to coat and combine. Cover with plastic wrap and place in the refrigerator for one hour to marinate.
  2. Preheat oven to 450 F.
  3. Toss together Parmesan cheese with parsley in a small bowl and place bread slices in a single layer on a baking sheet.
  4. Add a couple pinches of the Parmesan cheese mixture on each slice. Bake the slices for 5 minutes.
  5. Drain the tomato mixture then put in a small serving bowl. Serve with toasted bread slices.



  1. Chris Thiessen says

    I have an authentic recipe for Bruschetta (Bru-sket-ta)from Italia. It works best if you brush the bread with olive oil before toasting or even better-put it on the grill. No soggy crust.
    The only ingredients I use are ripe tomatoes, fresh chopped garlic, fresh basil (Must be fresh.)extra virgin olive oil, salt and pepper. Let marinate at room temperature for 45 minutes. Incredible.

  2. says

    This looks good! I love bruschetta, and can’t wait to try this recipe! I am a new follower on your blog, and I hope you will take a look at mine, and follow me! Patsy


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