My one steady Pomodoro Bruschetta recipe Recipe

My one steady Pomodoro Bruschetta recipe


4 ripe Roma Tomatoes or any Vine-Ripen Tomatoes, diced
8 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

How to make My one steady Pomodoro Bruschetta recipe

-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.
  • yongfook
    yongfook says

    that pic looks divine....interesting that you use thyme on your bruschetta, will have to give that a go some day.

  • UncleDee
    UncleDee says

    hey 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

  • worldpeas
    worldpeas says

    very pretty and looks muy tasty!

  • satellite
    satellite says

    wot's EVOO?

  • keungjai
    keungjai says

    Extra Virgin Olive Oil

  • UncleDee
    UncleDee says

    hehe yep im too lazy to type that out

  • annedn
    annedn says

    your photography is out of this world. i respect good photos of recipes! keep it up :).

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