Pomodoro Fresco Sourdough Bruschetta |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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.
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