Served on Crescent Roll Dough...
...with fresh garlic, sun dried tomatoes, mozzarella cheese...this Bruschetta Recipe is YUM!
We’ve learned a lot from crescent roll dough, as our Crescent Pizza lovers will agree. There’s something about that taste.
Bread makes the sandwich, and the Bruschetta. Combine the taste of the roll dough with the freshness of wonderful Italian ingredients - and you have a winner on your hands!
Be sure to use a good olive oil, and cheese. Enjoy!
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This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts
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for 12 People:
___2 tubes of crescent roll dough
___6 plum tomatoes, cut into 1/4” squares
___1 small red onion, chopped
___1/2 cup of sun-dried tomatoes, oil based
___4 cloves of garlic, minced
___1/4 cup of olive oil
___1 tablespoon brown sugar
___1 tablespoon rice vinegar
___1 tablespoon Italian seasoning
___a couple drops of hot sauce (just a smidge)
___one shake of salt
___2 cups of fresh mozzarella cheese, cut into small bits
___1/2 cup fresh chopped chive
Open the tubes of crescent dough. On a foiled baking sheet sprayed with veggie release, lay out the triangles of dough without folding.
Bake them at 350°f for 8-9 minutes. Remove from the oven and allow to cool.
In a small bowl, combine the olive oil, sugar, vinegar, Italian seasoning, hot sauce and salt. Mix well and set aside.
In another bowl, toss the tomatoes, onion, garlic and sun-dried tomatoes (with the oil) together.
TIP: Now you can refrigerate the tomatoes, cover the crescents, cover the oil, and wait until tomorrow if you like.
Combine the tomatoes and the oil, carefully folding them together.
Arrange the triangles onto a foiled baking sheet sprayed with veggie release and get the broiler hot.
Lift and spread the bruschetta onto the crescent triangles.
Artfully arrange the mozzarella onto each, and slide under the hot broiler.
Careful - watch the cheese and the edges of the crescents. No burning!
Out of the over they come, ready to plate. Sprinkle on the chive now so that it will stick to the hot mozz.
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Carefully cut the triangles into appetizer size bites. Arrange and serve.
Not possible. Have never, ever had leftovers with this.
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