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.
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.
- 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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