Pomodoro Fresco Sourdough Bruschetta
From jeannej 15 years agoIngredients
- 1 (12 to 16-inch) sourdough baguette shopping list
- 2 garlic cloves, halved plus 1 tablespoon minced garlic shopping list
- 5 tablespoons extra-virgin olive oil shopping list
- 1/4 cup grated parmigiano-Reggiano, plus more for garnish shopping list
- 2 cups diced roma tomatoes shopping list
- 1/3 cup thinly sliced fresh basil leaves, plus more for garnish shopping list
- 2 tablespoons balsamic vinegar shopping list
- 1/2 teaspoon sea salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- 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.
People Who Like This Dish 1
- anndeek Fort St John, CA
- momo_55grandma Mountianview, AR
- chef_irish Gainesville, FL
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The Rating
Reviewed by 0 people-
great bread thanks bunches
momo_55grandma in Mountianview loved it -
Awesome Recipe...High 55555
chef_irish in Gainesville loved it
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