Pomodoro Fresco Sourdough Bruschetta

• 1 sourdough baguette, 12 - 16 inch
• 2 garlic cloves, halved plus 1 tablespoon minced garlic
• 5 tablespoons extra virgin olive oil
• 1/4 cup parmigiano-reggiano cheese, grated, plus more for garnish
• 2 cups roma tomatoes, diced
• 1/3 cup fresh basil leaf, thinly sliced, plus more for garnish
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1 teaspoon fresh ground black pepper

1. Preheat the oven to 350 degrees F.
2. Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
3. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
4. Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.

sourdough baguette, garlic, extra virgin olive oil, cheese, roma tomatoes, fresh basil leaf, balsamic vinegar, salt, fresh ground black pepper

Taken from www.food.com/recipe/pomodoro-fresco-sourdough-bruschetta-356554 (may not work)