in New York City in the early 1900s when Syrian immigrants dried apricot paste until it was chewy, and it came in one flavor: apricot.
Read moreįruit leather first emerged in the U.S. Source: Top Secret Restaurant Recipes by Todd Wilbur. My Cheesecake Factory Bruschetta recipe makes five slices just like the dish served at the restaurant, but the recipe can be easily doubled. This salad is scooped onto the bruschetta, and then you open wide. Bruschetta is toasted bread flavored with garlic and olive oil, broiled until crispy, and then arranged around a pile of tomato-basil salad in vinaigrette. That's more than some chains with four times the number of outlets rake in.īruschetta is one of the top-selling appetizers at the restaurant chain. Sure, the current total of 20 restaurants doesn't seem like a lot, but his handful of stores earns the chain more than $100 million in business each year. The restaurant was an immediate success and soon David started an expansion of the concept. So, in 1978, the couple's son David decided to open a restaurant of his own-the first Cheesecake Factory restaurant-in posh Beverly Hills. Business was a booming success, but some restaurants balked at the high prices the bakery was charging for its desserts. In 1972, Oscar and Evelyn Overton moved from Detroit to Los Angeles to build a wholesale bakery that would sell cheesecakes and other high-quality desserts to local restaurants. Menu Description: "Grilled Bread Topped with Fresh Chopped Tomato, Red Onion, Garlic, Basil and Olive Oil."
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