Pomodoro Fresco Sourdough Bruschetta

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (12 to 16-inch) sourdough baguette
  • 2 garlic cloves, halved plus 1 tablespoon minced garlic
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup grated Parmigiano-Reggiano, plus more for garnish
  • 2 cups diced Roma tomatoes
  • 1/3 cup thinly sliced fresh basil leaves, plus more for garnish
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
Directions

Preheat the oven to 350 degrees F.

Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.

In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.

Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Bruschetta with Peppers and Gorgonzola

    Recipe courtesy of Ina Garten