Bruschetta al Pomodoro (Bruschetta with Tomatoes) – juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta.
Ro-Ri San has been travelling quite a bit lately. His most recent business trip took him to Italy. He managed to squeeze a weekend to Rome into his tight schedule. I wish I could have joined him but school is still in session for Ro-Jiro. Perhaps I can do that next time.
The wonderful thing though is that Ro-Ri San is always willing to go shopping for me. Being a foodie, my requests are often food related and that can be pretty challenging for a guy. Often, he has to go out of his way to meet those requests. He is definitely a keeper and I am one lucky gal! 😀
This time I asked for pasta and he brought home an interesting variety which I will be sharing in the days ahead. He also surprised me with a few packets of bread and pasta seasonings and a beautiful bottle of balsamic vinegar. I was thrilled and cannot wait to put all the ingredients to good use.
There is a simple recipe attached to the back of this Bruschetta al Pomodoro seasoning which sounded really good. I quickly went to the store for some ciabatta, juicy vine ripened tomatoes, a wedge of parmesan reggiano, and a bunch of Italian parsley. Although the latter two were not specified in the recipe, I thought it would be really pretty to add some additional color, flavor, and texture to the bruschetta.
I was really happy with the way the bruschetta turned out. They were very tasty and pretty. Ro-Jiro who is a fan of Italian food said that they were really good and he would love to have more of it. I am glad to oblige as these are so simple to put together.
You can probably make your own seasoning. Any combination of dehydrated tomatoes, garlic, oregano, onion, carrot, celery, and salt would work.
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil plus a little extra for drizzling
- 2 tsp bruschetta al pomodoro seasoning
- 1 large tomato, thinly cut into 8 slices
- 4 slices ciabatta
- Freshly grated pepper
- 2 sprigs Italian parsley, stems removed
- Freshly shaved parmesan
- Combine balsamic vinegar, olive oil, and seasoning in a shallow bowl. Add tomato slices, turning to coat with dressing.
- Toast ciabatta. Remove and drizzle with a little extra virgin olive oil on each slice.
- Place two slices of dressed tomatoes on each slice of ciabatta. Grate pepper over tomatoes, sprinkle with Italian parsley, and shave parmesan on the top.
- Serve immediately.
Enjoy…..and have a wonderful day! 😎