My one steady Pomodoro Bruschetta recipe
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Ingredients
4 ripe Roma Tomatoes or any Vine-Ripen Tomatoes, diced8 slices of freshly baked Baugette or Ciabatta
3 cloves of Garlic, peeled, finely chop 2 cloves
1 cup Rocket Leaves
1 Thyme Sprig
1 Tbsp Balsamic Vinegar
Tuscan EVOO or any other high quality fruity EVOO
shaved Italian Parmesan
Fleur de Sel or any Flaky Sea Salt
Freshly Cracked Black Pepper
-Mix tomatoes, 1 Tbsp EVOO, thyme sprig, chopped garlic and pepper in a bowl and let it marinate for 15 mins. Stir occasionally.
-Lightly brush all sides of bread with EVOO and grill until golden brown. Remove from grill and rub all sides with the whole garlic clove.
-Remove thyme sprig from tomato mixture and serve on top of bread.
-Sprinkle salt, scatter Parmesan and Rockets. Drizzle a little EVOO and balsamic vinegar. Serve.
-Lightly brush all sides of bread with EVOO and grill until golden brown. Remove from grill and rub all sides with the whole garlic clove.
-Remove thyme sprig from tomato mixture and serve on top of bread.
-Sprinkle salt, scatter Parmesan and Rockets. Drizzle a little EVOO and balsamic vinegar. Serve.
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UncleDee sayshey thanks! i prefer thyme over basil because it gives a lighter feel in your mouth and also i think that it tastes better. let me know what you think! cheers
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worldpeas saysvery pretty and looks muy tasty!
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satellite sayswot's EVOO?
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keungjai saysExtra Virgin Olive Oil
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UncleDee says
hehe yep im too lazy to type that out
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that pic looks divine....interesting that you use thyme on your bruschetta, will have to give that a go some day.