Bruschetta Pomodoro Recipes

BRUSCHETTA POMODORO

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Set the oven rack in the top part of the oven.
• Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.
• Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt, and pepper. Stir to combine.
• Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.

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.

MARY HELEN'S BRUSCHETTA DI POMODORI

Steps:

• Preheat broiler.
• In a bowl combine the tomatoes, basil, olive oil vinegar and salt. Toss well.
• Place the bread on a baking sheet and broil both sides lightly (about 2 min total)
• Remove and rub one side with slice of garlic clove.
• Arrange bread garlic side up and spoon on topping.
• Serve at once.