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.
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Prep Time: 10 minutes
Total Time: 10 minutes
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

  • 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.
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