Pomodoro Fresco Sourdough Bruschetta Recipes

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.

BRUSCHETTA AL POMODORO

Steps:

• Preheat the broiler.
• In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
• Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

SOURDOUGH BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Pour the olive oil into a baking pan and spread it around. Coat the bread slices on both sides in the oil. Bake for 10 minutes until crisp and golden.
• Rub the bread slices with the garlic. Mix the tomatoes with the basil, season to taste with salt and pepper and spread on the bread. Serve.

SOURDOUGH BRUSCHETTA

Steps:

• Combined the tomatoes, onion, half the parsley, juice and salt in a bowl, drizzle in olive oil.
• Spread Avocado on toasted sourdough.
• Spoon on tomato mix, sprinkle over remaining parsley, and finish with a drizzle of olive oil.

BRUSCHETTA POMODORO

Steps:

• Measure out 2 Tbsp of Olive Oil into a bowl and season with salt and pepper. Half the tomatoes and scrape out the seeds. Mop up any moisture on the tomatoes using kitchen paper. Dice the tomatoes and add to the olive oil. Chop up a small bunch of basil leaves and add to the tomatoes, stirring to combine all the ingredients.
• Cut the bread on an angle into 1cm thick slices, rub the garlic clove over one side and brown under the grill.
• Spoon the tomato mixture over the bread and serve. Simple but delicious.
• Some may choose to use onion in the tomato mixture but I prefer this dish without.