Sourdough Bruschetta With Mediterranean Salsa 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

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.

MEDITERRANEAN BRUSCHETTA

Steps:

• Preheat grill to medium-high heat.
• Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
• In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
• Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
• Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.

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.

MEDITERRANEAN BRUSCHETTA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
• In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
• To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.

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.