Pomodoro Fresco Sourdough Bruschetta

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.