| This recipe is liked by 4 person(s). |
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Bruschetta
Nb persons: 4
Yield:
Preparation time:
Total time: 10 min
Source:
| * 1 (12 to 16-inch) sourdough baguette | |
| 2 | garlic cloves, halved plus 1 tablespoon minced garlic |
| 5 tablespoons | extra-virgin olive oil |
| 1/4 cup | grated Parmigiano-Reggiano, plus more for garnish |
| 2 cups | diced Roma tomatoes |
| 1/3 cup | thinly sliced fresh basil leaves, plus more for garnish |
| 2 tablespoons | balsamic vinegar |
| 1/2 teaspoon | sea salt |
| 1 teaspoon | freshly 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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