Pomodoro Fresco Sourdough Bruschetta

“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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