Monday, March 4, 2013

perricone's at home: bruschetta

My love affair with Perricone's, an Italian restaurant in Brickell, is well-documented on this blog. It's one of the places I miss most now that I moved to New York, despite the abundance of amazing Italian restaurants here.
Like I mentioned in my particularly lengthy post, I'm obsessed with their bruschetta (among other things). It's the perfect combination of sweet and spicy. Needless to say, I was thrilled when I found the recipe for it on their Facebook page. I made it a few weeks ago and the results did not disappoint. I was out of fresh herbs, so that extra something was kind of missing but other than that, it was perfect.
 {key ingredients: fresh tomatoes, garlic, crushed red pepper flakes and extra virgin olive oil}
 {i serve it over toasted slices of baguette}

Even better still is the fact that it took less than 5 minutes to make (though I do like to let the mixture sit in the fridge for about 30 minutes to let the flavors come together). I'll definitely be serving some of this at my next dinner party.

Now all I need is the secret to their pink sauce, which I always ordered smothered over their homemade gnocchi.


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  2. So where is the recipe? You make it sound so good and all I want to do right now is to make this bruschetta

    1. Here you go, Ricky! Enjoy it :)