Buona Vita


Meatball Bruschetta

SERVES 8Appetizer Meatballs

A classic tomato bruschetta with basil, olive oil, and parmesan cheese is topped with Buona Vita Meatballs and served atop toasted baguette crisps.



Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

1 1/2 lbs.

Roma tomatoes, seeded and diced fine


White onion, diced fine

2 tsp.

Garlic, minced


Basil leaves, thinly sliced or chopped

1 tsp.


1/2 tsp.

Black pepper, ground

1 tsp.

Balsamic vinegar

6 Tbsp.

Extra virgin olive oil


12″ French baguettes

2 Tbsp.

Parmesan cheese, grated



Pre-heat oven to 375° degrees.


Combine chopped tomatoes, onion, garlic, basil, salt, pepper, vinegar, and 1 Tbsp. olive oil and mix well; set aside.


Slice baguette into 3/4 – 1” thick slice, 24 in total. Arrange in 2 sheet trays and brush each slice with olive oil, using a pastry brush. Toast in oven for 5-6 minutes until lightly browned. Remove and cool when finished.


Top each crostini with a portion of bruschetta and finish with Buona Vita Meatballs. Garnish with parmesan cheese.

Cook's Tip

Bruschetta can be made a day ahead! In fact, deeper flavor will fully develop if kept for up to 24 hours before using. Hold in a fridge, tightly wrapped or lidded, and be prepared to adjust seasoning the day of intended use.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.

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