Best 2 Pomodoro Fresco Sourdough Bruschetta Recipes
With its delightful balance of flavors, pomodoro fresco sourdough bruschetta is a classic Italian starter that combines the tangy sweetness of fresh tomatoes, the savory richness of sourdough bread, and the fragrant aroma of basil. This dish captures the essence of summer and elevates it with a crispy, toasted bread base and vibrant topping. Each bite offers a burst of juicy tomatoes, complemented by the subtle tang of sourdough and the herbaceousness of basil, making it an irresistible treat. Whether served as an appetizer or a light meal, pomodoro fresco sourdough bruschetta is a culinary journey that delights the senses and leaves you craving more.
Let's cook with our 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.
POMODORO FRESCO SOURDOUGH BRUSCHETTA
Got this recipe from Guy's Big Bite. One of the best I've had. I didn't have baguette so I use a ciabata. Just as good.
Provided by Michelle Figueroa
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will make a big difference in the taste of your bruschetta. Look for tomatoes that are red, plump, and juicy.
- Use a good quality olive oil: Extra virgin olive oil is the best choice for bruschetta. It has a fruity, peppery flavor that will complement the tomatoes and basil.
- Toast the bread properly: The bread should be toasted until it is golden brown and crispy. This will help it to hold up to the toppings.
- Don't overcrowd the bread: When assembling your bruschetta, don't pile on too many toppings. You want each bite to have a balanced flavor.
- Serve immediately: Bruschetta is best enjoyed fresh. Once you've assembled it, serve it right away.
Conclusion:
Pomodoro fresco sourdough bruschetta is a delicious and easy-to-make appetizer or snack. It's perfect for parties or gatherings, and it's also a great way to use up leftover sourdough bread. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy recipe, give pomodoro fresco sourdough bruschetta a try. You won't be disappointed!
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