Heirloom Tomato Bruschetta on Rustic Sourdough
Experience the vibrant flavors of summer with this Heirloom Tomato Bruschetta on Rustic Sourdough. Inspired by a delicious culinary moment from Guy's Big Bite, this dish showcases the fresh, juicy taste of ripe Roma tomatoes, elevated by fragrant basil and a hint of garlic. The crispy sourdough, toasted to perfection, serves as the perfect vessel for this savory topping. Whether served as an appetizer or a light lunch, this bruschetta brings a taste of the Italian countryside to your table, proving that simple ingredients can create extraordinary dishes. You can easily substitute the baguette for ciabatta, ensuring a delightful crunch with every bite.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
sourdough baguette
1 (12 - 16 inch, sliced in half lengthwise)
garlic cloves
2 (halved for rubbing, plus 1 tablespoon minced)
extra virgin olive oil
5 tablespoons (divided)
Parmigiano-Reggiano cheese
1/4 cup (grated, plus more for garnish)
Roma tomatoes
2 cups (diced)
fresh basil leaves
1/3 cup (thinly sliced, plus more for garnish)
balsamic vinegar
2 tablespoons (none)
sea salt
1/2 teaspoon (none)
fresh ground black pepper
1 teaspoon (none)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Slice the sourdough baguette in half lengthwise and lay the halves cut-side up on a baking sheet.
3
Toast the bread in the oven for about 10-12 minutes, or until lightly browned and crisped.
4
Once toasted, rub the warm bread with the halved garlic cloves for a burst of flavor.
5
Drizzle 2 tablespoons of extra virgin olive oil over the toasted bread and sprinkle with grated Parmigiano-Reggiano cheese.
6
Return the bread to the oven for an additional 2-3 minutes, until the cheese is melted and bubbly.
7
Meanwhile, in a mixing bowl, combine the diced Roma tomatoes, minced garlic, sliced basil, balsamic vinegar, remaining olive oil, sea salt, and fresh ground black pepper. Toss gently to combine and allow the mixture to marinate for 5 minutes at room temperature to enhance the flavors.
8
Once the bread is out of the oven, generously spoon the marinated tomato mixture over the toasted sourdough halves.
9
Finish with an extra sprinkle of fresh basil and additional Parmigiano-Reggiano for garnish before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heirloom Tomato Bruschetta on Rustic Sourdough?
It is a vibrant summer appetizer featuring fresh Roma tomatoes, fragrant basil, and garlic served on toasted sourdough bread, inspired by Guy's Big Bite.
What kind of bread is used for this recipe?
The recipe calls for a 12-16 inch sourdough baguette, sliced in half lengthwise.
Can I use a different type of bread?
Yes, you can easily substitute the sourdough baguette for ciabatta to ensure a delightful crunch.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
How long do I toast the sourdough bread?
Toast the bread for about 10-12 minutes, or until it is lightly browned and crisped.
How is the garlic applied to the bread?
Once the bread is toasted, rub the warm surface with halved garlic cloves for a burst of flavor.
What type of cheese is used in this bruschetta?
The recipe uses grated Parmigiano-Reggiano cheese, both melted on the bread and used as a garnish.
When do I add the Parmigiano-Reggiano to the bread?
After rubbing the toasted bread with garlic and drizzling it with olive oil, sprinkle the cheese and return it to the oven for 2-3 minutes.
What kind of tomatoes are best for this recipe?
The recipe specifically recommends using 2 cups of diced Roma tomatoes.
How do I prepare the tomato mixture?
Combine diced Roma tomatoes, minced garlic, sliced basil, balsamic vinegar, olive oil, sea salt, and black pepper in a mixing bowl.
How long should the tomato mixture marinate?
Allow the mixture to marinate for 5 minutes at room temperature to enhance the flavors.
How much olive oil is needed in total?
The recipe requires 5 tablespoons of extra virgin olive oil, which is divided between the bread and the tomato mixture.
How do I cut the basil leaves?
The fresh basil leaves should be thinly sliced before being added to the tomato mixture.
Is this recipe considered quick to make?
Yes, it is tagged as a 'quick' and 'easy' recipe, taking relatively little time to prepare and toast.
What is the serving suggestion for this dish?
It can be served as an appetizer or a light lunch, bringing a taste of the Italian countryside to your table.
What are the final garnishes for the bruschetta?
Finish the dish with an extra sprinkle of fresh basil and additional Parmigiano-Reggiano.
Can I use regular table salt?
The recipe suggests using sea salt for the best flavor profile.
What kind of vinegar is used?
The recipe calls for 2 tablespoons of balsamic vinegar.
How many garlic cloves do I need?
You need 2 garlic cloves for rubbing the bread and enough for 1 tablespoon of minced garlic for the topping.
Is this dish vegetarian?
Yes, this recipe is vegetarian-friendly.
What is the inspiration behind this recipe?
This dish was inspired by a culinary moment from the show Guy's Big Bite.
How do I prevent the bread from being too hard?
Ensure you only toast the bread until it is lightly browned and crisped, typically 10-12 minutes.
Should the tomato mixture be chilled?
No, it should marinate at room temperature for 5 minutes to allow the flavors to develop properly.
What tags describe this recipe?
Tags include bruschetta, sourdough, romatomatoes, basil, appetizer, italian, fresh, easy, healthy, and quick.
How much Parmigiano-Reggiano is used initially?
1/4 cup of grated Parmigiano-Reggiano is used on the bread, with more added later for garnish.
How do I assemble the bruschetta?
Generously spoon the marinated tomato mixture over the toasted sourdough halves once they are out of the oven.
Can I use dried basil?
For the most vibrant and fragrant results, fresh basil leaves are recommended.
What is the texture of the finished dish?
It features crispy, cheesy sourdough bread topped with juicy, marinated tomatoes.
How much black pepper is used?
The recipe calls for 1 teaspoon of fresh ground black pepper.
How many ingredients are in this recipe?
There are 9 primary ingredients used in this Heirloom Tomato Bruschetta.