POMODORO FRESCO SOURDOUGH BRUSCHETTA
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.
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Sandip Chaudhary
[email protected]This bruschetta is the perfect summer appetizer. It's light, refreshing, and packed with flavor.
Rehema Nakazzi
[email protected]I'm not a big fan of sourdough bread, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed it.
Juna Gyawali
[email protected]This is a great recipe for a quick and easy appetizer. I love that I can use ingredients that I usually have on hand.
biniyam hailegiorgis ajebo
[email protected]I made this bruschetta for a potluck and it was a big hit. Everyone raved about the flavor and the presentation.
Kamran Siddiqe
[email protected]I was looking for a simple and delicious bruschetta recipe and this one fit the bill perfectly. It was easy to make and the results were fantastic.
Joselyn Terrero
[email protected]I'm not a huge fan of tomatoes, but I loved this bruschetta. The flavors were well-balanced and the sourdough bread was the perfect vessel for the toppings.
hafijur rahman
[email protected]This recipe is a great way to showcase fresh tomatoes. I used heirloom tomatoes from my garden and they were bursting with flavor.
Kumarzee Timilsina
[email protected]I've made this bruschetta several times and it's always a hit. I love the combination of flavors and the sourdough bread adds a nice touch.
ella crane
[email protected]This is my go-to recipe for bruschetta. It's always a crowd-pleaser and it's so easy to make.
Shahin Jaan
[email protected]I made this bruschetta for a party and it was a huge hit. Everyone loved it and asked for the recipe.
Hilenna Gibson
[email protected]I love the simplicity of this recipe. It's just a few fresh ingredients that come together to create something truly delicious.
ItzSebas
[email protected]This recipe is a great way to use up leftover sourdough bread. I always have a loaf in the freezer and it's so nice to have a quick and easy appetizer or snack on hand.
Mr Bir
[email protected]I was a bit skeptical about using sourdough bread for bruschetta, but I'm glad I gave it a try. The bread held up well to the toppings and didn't get soggy.
Mustaffa Mirza
[email protected]I followed the recipe to a T and the bruschetta turned out perfectly. I used a good quality extra virgin olive oil and fresh basil from my garden. The flavors were incredible.
Official_Zagr007
[email protected]This is the best bruschetta recipe I've ever tried. The sourdough bread adds a nice tanginess that complements the tomatoes and basil perfectly.
Joon Lee
[email protected]I love that this recipe uses fresh tomatoes. It makes a world of difference in terms of flavor. The bruschetta was a hit at my party and everyone raved about it.
Vusimuzi Mujuru
[email protected]This bruschetta recipe is a keeper! The combination of fresh tomatoes, fragrant basil, and chewy sourdough bread is simply divine. I followed the recipe exactly and the results were spot-on.