Name: Pomodoro Fresco Sourdough Bruschetta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
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.

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Pomodoro Fresco Sourdough Bruschetta

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