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    You are in: Home / Italian / Voodoo Bruschetta Recipe
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    Voodoo Bruschetta

    Voodoo Bruschetta. Photo by TeresaS

    1/4 Photos of Voodoo Bruschetta

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Katzen's Note:

    I used to order this all the time at the Red Devil Restaurant, but then it was taken off the menu. They gave me the ingredients, though, and I came up with this incredibly yummy spicy bruschetta. It's even better after steeping overnight in the fridge. For the pizza dough, try Basil & Garlic Pizza Dough (ABM), Basil & Garlic Pizza Dough (Abm). Enjoy!!

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    Units: US | Metric


    1. 1
      Cut tomatoes in half and squeeze out the seeds (if you want.) Chop tomatoes into small dice; place in bowl.
    2. 2
      Add onion, garlic, basil, vinegar/lemon juice, chili paste, olives and salt to taste. Let stand at room temperature for about an hour.
    3. 3
      Meanwhile, roll out pizza dough into a thin rounded rectangle. Allow to rise to almost double the thickness.
    4. 4
      Bake at 400 degrees for 20 minutes, until lightly browned.
    5. 5
      Spread tomato mixture on warm flat bread. Top with freshly grated Parmesan or crumbled Feta Cheese.

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    Ratings & Reviews:

    • on June 20, 2010


      We liked this spin on bruschetta. I made two versions: half with olives and half with capers (for those that do not care for olives). I used freshly grated Parmesan. I used a thin, crispy pizza dough and it was very good. I do agree with the other reviewers that if you are short on time, using baguette slices would be a nice substitute. Made for PRMR.

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    • on June 04, 2010


      The flavors were wonderful but the pizza dough just didn't really seem to go with it. I think next time I would just serve the tomato mixture on a baguette. I did use white onion only because I didn't have any red. Thanks for posting. :)

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    • on July 17, 2009


      Better than ordering at a restaurant! And simple to make. I took Lorrie suggestion and used a baguette instead of the pizza dough. I used feta cheese but would likely go with parm or without cheese altogether as the bruschetta flavour on it's own was so incredible. Brought it to a party last night and I've already been asked to bring it for the next get together.

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    Read All Reviews (5)


    Nutritional Facts for Voodoo Bruschetta

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 93.2
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 9.0 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 2.1 g
    Sugars 4.5 g
    Protein 1.6 g

    The following items or measurements are not included:

    pizza dough

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