Bruschetta-Topped Sourdough

March 31, 2020
Created by Genevieve Daly, RDN, CD
15 minutes
Serves 6
  • 4 tomatoes, diced
  • 2 cloves garlic, minced
  • Small handful basil, chiffonade
  • 3 Tbsp extra-virgin olive oil
  • 1/4 cup finely grated parmesan
  • 1 Tbsp balsamic vinegar reduction
  • Salt and freshly ground pepper
  • 1 loaf sourdough bread

In a large bowl, combine tomatoes, garlic, basil, olive oil, and parmesan and mix until combined. Season with salt and pepper. Set aside for 10 minutes.

Slice sourdough bread into 1/2″ thick slices. Brush a thin layer of olive oil on one side of the sliced bread and place on a sheet pan oil side up. Broil in oven until brown, about 2-5 minutes.

Remove sheet pan from oven and transfer bread slices to plate. Top each slice with the bruschetta mixture and finish with a drizzle of balsamic glaze.