Bruschetta al Pomodoro

Bruschetta al Pomodoro

1 lb. tomatoes, diced
1 shallot, minced
2 cloves garlic, minced
8-10 basil leaves, chiffonade
2 T. Sola Stella Olive Oil
Salt and pepper, to taste
1 baguette
Asiago cheese, for sprinkling
Traditional balsamic vinegar, for drizzling
For bruschetta mixture:
Combine tomatoes, shallot, garlic, basil, and olive oil in a bowl and mix to combine. Season to
taste with salt and pepper.
To assemble:
Preheat oven to 450 degrees. Slice baguette on a diagonal into 1/2 inch thick slices and place
on a baking sheet. Brush one side with olive oil and place oil side down on the baking sheet.
Toast for 5-6 minutes or until golden brown. Once cooled, place baguette slices oil side up on a
serving plate. Top slices with bruschetta mixture. Sprinkle with asiago cheese and drizzle with traditional balsamic vinegar.

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1 comment

  • So delicious thank you so much
    For this delicious recipe

    Rose Benevento

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