POMODORO FRESCO SOURDOUGH BRUSCHETTA

Pomodoro Fresco Sourdough Bruschetta image

Provided by Michelle Figueroa

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 190.7, Fat 18.5, SaturatedFat 3.2, Cholesterol 3.6, Sodium 380.9, Carbohydrate 4.7, Fiber 1.4, Sugar 2.4, Protein 2.9