Pomodoro Fresco Sourdough Bruschetta
Elevate your appetizer game with this Pomodoro Fresco Sourdough Bruschetta—a celebration of fresh, vibrant flavors and rustic charm. This recipe combines crispy, oven-toasted slices of sourdough bread with a medley of juicy ripe cherry tomatoes, fragrant fresh basil, and a hint of garlic for a bold and aromatic topping. Finished with a drizzle of extra virgin olive oil, a splash of balsamic vinegar, and an optional sprinkle of parmesan cheese, this bruschetta strikes the perfect balance of tangy, savory, and herby goodness. Quick and easy to prepare in under 25 minutes, it’s an ideal starter or snack that highlights the best of seasonal ingredients. Serve these golden, flavor-packed bites at your next dinner party or enjoy them as a light and satisfying treat.
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Recipe Information
Ingredients
- 1 loaf sourdough bread
- 2 cups ripe cherry tomatoes
- 10 leaves fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic cloves
- 0.5 teaspoons sea salt
- 0.25 teaspoons freshly ground black pepper
- 0.25 cup parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the sourdough bread into 1/2-inch thick pieces, then arrange them on a baking sheet.
Drizzle both sides of the bread slices with 2 tablespoons of the olive oil.
Bake in the preheated oven for 8-10 minutes, flipping halfway through, until the bread is golden and slightly crispy.
While the bread is toasting, dice the cherry tomatoes into small pieces and place them in a medium mixing bowl.
Julienne the basil leaves and add them to the diced tomatoes.
Mince the garlic cloves and mix them into the tomato mixture.
Stir in 1 tablespoon of olive oil, balsamic vinegar, sea salt, and black pepper, combining well. Taste and adjust seasonings as needed.
Once the sourdough slices are toasted, remove them from the oven and let them cool slightly.
Optionally rub the warm bread slices lightly with a fresh garlic clove for added flavor.
Top each slice with a generous spoonful of the tomato and basil mixture, spreading it evenly.
If desired, sprinkle grated parmesan cheese over the top of each bruschetta slice.
Serve immediately and enjoy your Pomodoro Fresco Sourdough Bruschetta!
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 4253 mg | 185% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 21.7 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 966 mg | 74% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
