Meatball Bruschetta



24 meatballs

1 1/2 lbs. Roma tomatoes, seeded and diced fine

1 onion, diced fine

2 Tsp. Garlic, minced

6 Basil leaves, thinly sliced or chopped

1 Tsp. Salt

1/2 Tsp. Black pepper

1 Tsp. Balsamic Vinegar

6 Tbsp. Extra Virgin Olive Oil

2 French Baguettes

2 Tbsp. Grated Parmesan Cheese




  1. Bake meatballs at 350° for 15 minutes until heated through.
  2. In a bowl add together the chopped tomatoes, onion, garlic, basil, salt, pepper, vinegar, and 1 of the tbsp. of olive oil and mix well. Leave to the side.
  3. Slice baguette into 24 slices. Brush each in olive oil. Toast until light brown.
  4. Top each with the chopped tomato and onion mixture and a meatball. Garnish with parmesan.

Ferraro Items

Ferraro# 4010005- Pre-cooked Domenico Vitale Pork &Beef Meatballs

Ferraro# 4902126- White onion

Ferraro# 0000008- Roma tomato

Ferraro# 3700106- French baguette

Ferraro# 0800096- Marino Imported Grated Parmesan

Ferraro# 6052- Black pepper

Ferraro# 2040051- Salt

Ferraro# 2000015- Garlic, peeled in tub

Ferraro# 0000030- Basil, fresh

Ferraro# 5020507- Marino Balsamic Vinegar

Bon Appétit!