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Home / Courses / Appetizer & Snack / Bruschetta al Pomodoro (Bruschetta with Tomatoes)

Bruschetta al Pomodoro (Bruschetta with Tomatoes)

By: 👩‍🦳 Linda · Published: 🖨 February 20, 2013 · Updated: 💻June 10, 2018 · 🗨 20 Comments

Recipe ▼

Bruschetta al Pomodoro (Bruschetta with Tomatoes) – juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta.

Bruschetta al Pomodoro (Bruschetta with Tomatoes) - juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta. | RotiNRice.com

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.

Bruschetta al Pomodoro (Bruschetta with Tomatoes) - juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta. | RotiNRice.com

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.

Bruschetta al Pomodoro (Bruschetta with Tomatoes) - juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta. | RotiNRice.com

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.

Bruschetta al Pomodoro (Bruschetta with Tomatoes) - juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta. | RotiNRice.com

You can probably make your own seasoning. Any combination of dehydrated tomatoes, garlic, oregano, onion, carrot, celery, and salt would work.

Bruschetta al Pomodoro (Bruschetta with Tomatoes) - juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta. | RotiNRice.com

Bruschetta al Pomodoro (Bruschetta with Tomatoes)

Bruschetta al Pomodoro (Bruschetta with Tomatoes) - juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta.
Author : Linda Ooi
Course : Appetizer
Cuisine : Western
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 mins
Total Time 10 mins
Servings : 2

Ingredients
  

  • 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 ground pepper
  • 2 sprigs Italian parsley (stems removed)
  • Freshly shaved parmesan

Instructions
 

  • Combine balsamic vinegar, olive oil, and seasoning in a shallow bowl. Add tomato slices, turning to coat with dressing.
    Bruschetta al Pomodoro (Bruschetta with Tomatoes)-1
  • 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.
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Bruschetta al Pomodoro (Bruschetta with Tomatoes) - juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta. | RotiNRice.com

Bruschetta al Pomodoro (Bruschetta with Tomatoes) - juicy vine ripened tomatoes, Italian parsley, and freshly shaved parmesan reggiano on ciabatta. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎

Biren

1.6K shares

Categories: 🗂 Appetizer & Snack, Western Tags: 📋 cheese, tomatoes

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Comments

  1. denise @ singapore shiok says

    February 20, 2013 at 1:46 am

    You are indeed a lucky gal!! 🙂 Your appetisers are beautiful and look really, really delicious. I love bruschetta, so I would definitely make very short work of the whole platter. You may even have to make me more LOL

    Reply
    • Biren says

      February 20, 2013 at 10:43 am

      Thanks Denise for the kind words! I think Ro-Jiro could have easily finished the whole lot by himself. I made him another slice yesterday and he said he can still have more. 😀

      Reply
  2. Aban says

    February 20, 2013 at 2:09 am

    Simple -yet elegant!

    Reply
    • Biren says

      February 20, 2013 at 10:43 am

      Thanks Aban!

      Reply
  3. Kennedy says

    February 20, 2013 at 9:14 am

    Awesome pictures! What camera and lens do you use?

    Reply
    • Biren says

      February 20, 2013 at 10:55 am

      Thanks for the compliments! I use a Canon DSLR and these shots were taken with 55-250mm zoom lens with image stabilizer. Love this lens! 🙂

      Reply
  4. wok with ray says

    February 20, 2013 at 9:27 am

    These bruschettas look really fresh and gorgeous, Biren. Perfect with a glass of wine.

    Reply
    • Biren says

      February 20, 2013 at 10:53 am

      Oh yes! A glass of wine is perfect with this appetizer. We had light and fruity Moscato and it was great!

      Reply
  5. Chris says

    February 20, 2013 at 3:59 pm

    He definitely sounds like a keeper. 😀 And the dish looks absolutely delicious!

    Reply
    • Biren says

      February 26, 2013 at 7:27 am

      Thanks Chris! 🙂

      Reply
  6. mjskit says

    February 20, 2013 at 9:15 pm

    Oh I can’t wait to find some great looking tomatoes like this! These bruschettas look delicious! I love eating lunches like this in the summer when I can get really fresh ingredients. Gorgeous!

    Reply
    • Biren says

      February 26, 2013 at 7:28 am

      I absolutely agree with you. Those sweet heirloom tomatoes would be great for this!

      Reply
  7. Shoba Shrinivasan says

    February 20, 2013 at 11:10 pm

    Wow,

    LKovely looking pictures. I always love an appetizing ciabatta dressed up in to a bruschetta. I would love to use the tart heirloom tomatoes and fresh mozarella but my hips never lie!!!

    Shobha

    Reply
    • Biren says

      February 26, 2013 at 7:29 am

      You’ll be fine with just one or tow slices. Moderation is key! 🙂

      Reply
  8. Ramona says

    February 21, 2013 at 8:19 am

    How lucky he got to go to Italy. Someday I want to go too. 🙂 Lovely bruschetta. 🙂

    Reply
    • Biren says

      February 26, 2013 at 7:30 am

      Me too, Ramona! 🙂

      Reply
  9. Jeannie says

    February 21, 2013 at 10:21 am

    I should start eating healthy like this! Too much rich food of recent:P Great looking bruschetta, I like the look of those slices of crusty bread.

    Reply
    • Biren says

      February 26, 2013 at 7:31 am

      I hear ya, Jeannie! Time to get back onto the healthy eating bandwagon. 🙂

      Reply
  10. Denise@BeBetsy says

    February 23, 2013 at 9:56 pm

    Great bruschetta! It’s a lovely offering – rustic and rich looking all at once. Fantastic photo. Best wishes!

    Reply
    • Biren says

      February 26, 2013 at 7:31 am

      Thanks Denise! Always nice to have you visit. Best wishes to you too!

      Reply

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My grace is sufficient for thee…
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Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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