Pomodoro Fresco Sourdough Bruschetta

Name: Pomodoro Fresco Sourdough Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

Submitted by Michelle Figueroa

"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."

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photo by Nimz_

Ready In:: 20mins
Ingredients:: 9
Serves:: 4

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

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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Reviews

This is my favorite bruschetta recipe by far and I've tried quite a few! I was going to post it myself but saw you already had...glad to see others have found this delicious too!

sofie-a-toast
Very good bruschetta that I shared with my DD and mom. I had some fresh parmesan cheese at home so I grated that for the garnish. Also used 18 year old balsmaic vinegar that was a birthday gift from my DH and it was wonderful in this recipe. Used a bit less basil as I am not real fond of fresh and did not add any for the garnish. We were very happy while enjoying this for lunch. Thank you Michelle Figueroa for posting! Made and reviewed for the Iron Chef recipe tag game in the Game Forum.

lauralie41
Excellent. Loved the flavor combination. I had some really good flavored Roma tomatoes and some fresh basil that I'm growing with my AeroGarden and it just made the recipe. I did add some chopped red onion and had to use Parmesan cheese because I could not find the parmigiano-reggiano. Thanks so much for sharing. Can't wait till I have some homegrown tomatoes this summer. I made the whole recipe so I have leftovers for tomorrow night :) Made for New Kids on the Block.

Nimz_

RECIPE SUBMITTED BY

Michelle Figueroa

I was born in Glendale, California but I currently reside in Athens, AL. The military brought me to Alabama in 1989 and I just never left! Although quite different from California, I have come to love the more laid back lifestyle the South has to offer. My husband, who is Puerto Rican, and I were married in May 2006. He is retired from the Army (24 years) and now works for TASC Inc. while I am a stay at home mom. this is a new lifestyle for me as I worked for 23 years before having a baby on Dec 20, 2008. She was born two months premature and while she was in the hospital I decided I wanted to be with her and so I stopped working. My husband and I both love cooking (probably him moreso than I) in our spare time. We purchased a home in 2006, and I think the main reason we bought the home is because of the beautiful kitchen...which is where we spend most of our time. We like to try new recipes and Recipezaar has made this easy for us. When we first met he moved to Alaska, and to bridge the distance we would cook (him in Alaska and me in Alabama) the exact same recipe from zaar while on the phone or web cam together. When we had more time we tried at least one new recipe a week. We are slowly but surely getting back to that tradition. Cooking together has become challenging with a 13 month old. One of us plays with her while the other cooking. I also enjoy collecting cookbooks and now I am addicted to Food Network. I love Giada and Ina the most...My husband thinks Ina is too boring, but her dishes always sound so amazing. <IMG src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg mce_src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <IMG border=0 alt=Photobucket src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg mce_src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg>

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