Carraba's Bread Dip and Bruschetta

Back when we lived in Arizona we used to enjoy going to Carraba's for Italian food.  One of the highlights was the dip they gave you with the complimentary bread; a mixture of spices covered in olive oil that you dip your bread into.  I was so excited to find this copycat recipe.  Just so you know, I put about 10 times as much of the spice mixture into the cup as you normally should because I'm greedy like that.  I also made bruschetta since we had some cute little tomatoes still in the garden I wanted to use up.  I was trying to make it like the bruschetta we had at Sundance.  I'm really, really pleased with this recipe, it was SO GOOD!!


Carraba's Bread Dip
Recipe from Mangio da Sola


Ingredients:

1 Tbsp crushed red pepper
1 Tbsp crushed black pepper
1 Tbsp dried oregano
1 Tbsp dried rosemary
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp minced garlic
1 tsp garlic powder
1 tsp salt


In a small container, combine all the ingredients together. Store mixture in the refrigerator until needed.

Put 1 Tbsp of mixture per person in a small saucer with raised edges. Pour extra-virgin olive oil over the mixture, and dip warm sourdough or French bread into the mixture. Be as greedy or dainty as you like (I lean more towards greedy myself).
 
 
Balsamic Bruschetta
Recipe from Allrecipes
 
Ingredients:
 
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, sliced and toasted

Directions:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.