Sourdough Bruschetta 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.
SOURDOUGH BRUSCHETTA
This colorful sourdough bruschetta combines all those epic flavors we love on toast! With tender tomatoes, creamy avocado spread, and crispy sourdough, you get all the texture you're after as well. And the dish takes about 5 minute to make!
Provided by Dan Churchill
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SOURDOUGH BRUSCHETTA WITH MEDITERRANEAN SALSA
Steps:
- Mix all ingredients except bread, basil and garlic oil together in a non-reactive bowl. Brush toasted bread with garlic oil and top with tomato mixture. Garnish with basil slivers. Place on baking sheet and broil until bubbly.
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- Preheat oven to 400F. Slice the sourdough to 1/2" slices and then in thirds on the diagonal to create smaller breads.
- In a small bowl add 1/2 of the olive oil and the minced garlic. Use a basting brush to generously baste the bread with the garlic and olive oil. Please the breads on a baking sheet and bake for 10 minutes or until the breads are crispy and browned.
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