Pomodoro Fresco Sourdough Bruschetta |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Got this recipe from Guy's Big Bite. One of the best I've had. I didn't have baguette so I use a ciabata. Just as good. Ingredients:
1 sourdough baguette, 12 - 16 inch |
2 garlic cloves, halved plus 1 tablespoon minced garlic |
5 tablespoons extra virgin olive oil |
1/4 cup parmigiano-reggiano cheese, grated, plus more for garnish |
2 cups roma tomatoes, diced |
1/3 cup fresh basil leaf, thinly sliced, plus more for garnish |
2 tablespoons balsamic vinegar |
1/2 teaspoon sea salt |
1 teaspoon fresh ground black pepper |
Directions:
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.
|
|