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    You are in: Home / Recipes / Pomodoro Fresco Sourdough Bruschetta Recipe
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    Pomodoro Fresco Sourdough Bruschetta

    Pomodoro Fresco Sourdough Bruschetta. Photo by ~Nimz~

    1/1 Photo of Pomodoro Fresco Sourdough Bruschetta

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Michelle Figueroa's Note:

    Got this recipe from Guy's Big Bite. One of the best I've had. I didn't have baguette so I use a ciabata. Just as good.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.

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    Ratings & Reviews:

    • on November 06, 2010


      This is my favorite bruschetta recipe by far and I've tried quite a few! I was going to post it myself but saw you already had...glad to see others have found this delicious too!

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    • on September 15, 2009


      Very good bruschetta that I shared with my DD and mom. I had some fresh parmesan cheese at home so I grated that for the garnish. Also used 18 year old balsmaic vinegar that was a birthday gift from my DH and it was wonderful in this recipe. Used a bit less basil as I am not real fond of fresh and did not add any for the garnish. We were very happy while enjoying this for lunch. Thank you Michelle Figueroa for posting! Made and reviewed for the Iron Chef recipe tag game in the Game Forum.

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    • on February 21, 2009


      Excellent. Loved the flavor combination. I had some really good flavored Roma tomatoes and some fresh basil that I'm growing with my AeroGarden and it just made the recipe. I did add some chopped red onion and had to use Parmesan cheese because I could not find the parmigiano-reggiano. Thanks so much for sharing. Can't wait till I have some homegrown tomatoes this summer. I made the whole recipe so I have leftovers for tomorrow night :) Made for New Kids on the Block.

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    Nutritional Facts for Pomodoro Fresco Sourdough Bruschetta

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 190.6
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 3.2 g
    Cholesterol 3.6 mg
    Sodium 380.9 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 1.3 g
    Sugars 2.4 g
    Protein 2.9 g

    The following items or measurements are not included:

    sourdough baguettes

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