Pomodoro Fresco Sourdough Bruschetta

By Pollin

Ingredients

• 1 * 1 (12 to 16-inch) sourdough baguette
• 2 * 2 garlic cloves, halved plus 1 tablespoon minced garlic
• 5 * 5 tablespoons extra-virgin olive oil
• 1/4 * 1/4 cup grated Parmigiano-Reggiano, plus more for garnish
• 2 * 2 cups diced Roma tomatoes
• 1/3 * 1/3 cup thinly sliced fresh basil leaves, plus more for garnish
• 2 * 2 tablespoons balsamic vinegar
• 1/2 * 1/2 teaspoon sea salt
• 1 * 1 teaspoon freshly ground black pepper

Details

Servings 4
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

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.