Ingredients
- 4 ea Slices rustic artisan bread 1” thick
- 1 ea Raw garlic clove
- ½ Cup Extra virgin olive oil
- 4 ea Medium sized heirloom tomatoes in various colors
- 1 ea Small red onion, thinly sliced
- 3 oz. Mountain Gorgonzola, broken into pieces
- 2 Tbs. White balsamic vinegar
- 1 tsp. Coarse ground Sea salt
- ½ tsp ground black pepper
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Bruschetta Pomodoro
Time: 15 minutes prep, 15 minutes cook
Servings: 4
Directions
- Toast the bread on a charcoal grill or under a broiler until golden brown. Scrape the garlic clove over the toast slices and then drizzle each of the pieces with oil using about ¼ cup.
- Stem, core, and slice the tomatoes about ½ inch thick. Place in a bowl the tomatoes, red onions, Gorgonzola, remaining olive oil and vinegar. Mix gently with salt and pepper to taste.
- Arrange the slices of toast and tomatoes on individual plates or on a large serving platter and serve at room temperature
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Summary
Reviews
February 5, 2009
This was fantastic - so good that I had to make another batch at a dinner party last night. Both serving were cleared out. I grill the bread and it came out perfect.I've cooked/tasted this recipe!
March 23, 2011
This sounded like the formula I have been looking for. I made it for dinner just now and it was fabulous, even though I didn't have Gorgonzola, so freshly grated Parmesan seemed to work. Next time, I'll use the Gorgonzola.I've cooked/tasted this recipe!
