pomodoro fresco sourdough bruschetta

[fiesty_redhead]

 This is one of our favorite summer recipes.

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

Comments

[phasedweasel]

Awesome, I love bruschetta, and I think Katy lives for it. Rubbing toasted bread with garlic and extra-virgin olive oil ...

I have not seen it toasted with parmesan. Sometimes we make a snack of good toasted bread with browned parmesan on top and fresh ground black pepper, which is awesome.

We usually use slices of fresh mozarella, and simply slice the tomatoes. I will have to try it with your more involved topping, which reminds me of what I've seen in restaurants. Do you find the extra raw garlic in the topping to be quite potent?

[fiesty_redhead]

The garlic does add a strong flavor, I would recommend adding one of just a 1/2 of one to the recipe if you want to tone down the flavor.

[kaitlinrachel]

I could live on bruschetta for the rest of forever. That is all.

[swirlydoodle]

This sounds devine. Also, you reminded me that I need to plant some basil. Num num num.