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)
Prep Time
10 mins
Total Time
10 mins
 

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

Course: Appetizer
Cuisine: Western
Servings: 2
Author: Linda Ooi
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
  1. 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
  2. Toast ciabatta. Remove and drizzle with a little extra virgin olive oil on each slice.
  3. 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.
  4. Serve immediately.