Maggiano's Bruschetta

As I mentioned Ryan and I went to Maggiano's Little Italy.  As an appetizer we had their bruschetta.  I CANNOT STOP THINKING ABOUT IT!! And so I googled the recipe and plan to make it tonight.   I know why it's so good, they put 1 1/2 sticks of butter and a ton of olive oil spread over the bread prior to the healthy and refreshing tomato spread.  Sooooo good!  Planning to try it tonight with what I call Dada chicken~ a recipe adapted from the Dada Cafe in Delray Beach, Fl.

Maggiano's Bruschetta – 2 step process

BRUSCHETTA SPREAD
6 ounces (1 1/2 sticks) unsalted butter, softened
2 cups extra virgin olive oil
2 Tbsp. coarsely chopped Italian parsley
1 Tbsp. crushed red pepper
1/2 cup garlic (1/2 to 2 heads), peeled and finely minced
1 anchovy fillet, minced
1 Tbsp. fresh lemon juice
1 Tbsp. salt
several grinds of peppercorns
1. In a mixing bowl, whip butter until light.
2. Slowly begin to add olive oil a little at a time, with the mixer on medium speed, until well incorporated.
3. Add the remaining ingredients, mix until incorporated. Reserve until needed.
Yield: 4 cups, which as noted is a lot of spread
TOMATO BRUSCHETTA
1 baguette (Maggiano's gets its from the neighboring Corner Bakery), cut into 10 half-inch slices
1/2 cup bruschetta spread
For Tomato Relish:
2 cups of large plum or beefsteak tomatoes, cut into 1/4-inch dice (cut tomatoes in half and squeeze out seeds and juice before continuing)
2 cups of Balsamic vinaigrette ("your favorite," suggests Maggiano's
1/4 cup fresh basil, rinsed, stems removed and chopped
1 Tbsp. roasted garlic
1 1/2 tsp. kosher salt (or to taste)
fresh ground pepper to taste
1/4 cup shaved Reggiano or Grana Padano parmesan
Preheat oven to 450 degrees.
1. Put all relish ingredients into a bowl and mix.
2. Place baguette slices on a baking sheet and coat each side with 1 Tbsp. of the spread and toast until nicely browned but not burned.
3. Top each slice with tomato relish and shaved Parmesan cheese.
Yield: 10 pieces
Maggiano's suggests serving the bruschetta with olives and a "nice" Ruffino Ducale, Chianti Classico.