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Chef Rachel Devendittus's Tuscan Bruschetta

Welcome to "What to Cook," our Night & Day feature where we provide quick and easy recipes to aid and abet your weekend and summer culinary fun. Even better? The recipes are all locally sourced — that's Restaurant Lingo — from popular chefs you know and love.

Today's dish, Tuscan Bruschetta, comes courtesy of Rachel Devendittus, executive chef at Dev's on State. Devendittus is one of the most creative Cooking Minds in our region, which partially explains why Dev's has been a culinary mainstay for decades. Tuscan Bruschetta is a popular choice from the regular Dev's menu, and you might be happy and surprised at how easy it is to make this excellent dish on your own.

Tuscan Bruschetta



Provolone cheese

Fire roasted red bell peppers


Balsamic vinaigrette

Parmesan cheese

Garlic butter

French baguette


Slice baguette on the bias. Spread garlic butter over slices of baguette. Lightly grill baguette slices on both sides. Mix Parmesan cheese with balsamic vinaigrette. Spread Parmesan balsamic sauce over grilled baguette slices. Top with prosciutto and provolone cheese. Bake in 400 degrees oven for two minutes. Remove from oven and top with chopped roasted red peppers and sliced artichokes. Serve immediately and enjoy .


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