Bruschetta Recipe #379788
Food Network Bruschetta
by Chef #979324
25 min | 20 min prep
SERVES 8
- 2 sourdough baguettes
- 2 garlic cloves, halved plus 1 tablespoon minced garlic
- 5 tablespoons extra-virgin olive oil
- 1/4 cup grated parmigiano-reggiano cheese, plus more for garnish
- 2 cups diced roma tomatoes
- 1/3 cup thinly sliced fresh basil leaf, plus more for garnish
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 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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5 stars