This fresh tomato bruschetta recipe is made on freshly baked sourdough bread and is topped with a tomato basil mix and Parmesan cheese! It’s the perfect appetizer or side dish for any Italian meal! And it’s DELICIOUS!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
It’s no secret that I am a huge carb fan. If it involves pasta or bread, you can bet I’m on board.
And one of my favorite side dishes for any Italian meal is bruschetta. But I’m not talking about your standard, plain bruschetta. I’m talking about crisp, fresh, tomato and cheese bruschetta on top of bakery fresh sourdough bread.
This recipe is super easy and doesn’t take a lot of work to throw together, so it’s one of my favorites. And I’m sure it will quickly become one of yours.
I recently discovered California Goldminer Sourdough Bread, and it has seriously upped my bruschetta game. My dad used to always request sourdough bread from the store, so I’ve always been a fan.
It’s the perfect base for my fresh tomato bruschetta, and it even comes as a sandwich loaf so there’s less work for you!
First, lay 6 slices of sourdough bread out on a baking sheet covered in foil.
Broil on high for 3 minutes to achieve that toasty, warm base that is the star of this recipe.
Next, mix 5 seeded, chopped, and dry roma tomatoes, 9 fresh chopped basil leaves, 1/2 tsp. minced garlic, and 1 Tbsp. extra virgin olive oil.
Spoon the mixture evenly onto each slice, and sprinkle each slice with 1 tsp. fresh parmesan.
And voila! You have a delicious, fresh, and unforgettable bruschetta that is the perfect side dish for any Italian meal. Even just the smell of it makes my mouth water.
- 6 slices California Goldminer Sourdough Bread
- 5 roma tomatoes
- 9 fresh basil leaves
- ½ tsp. minced garlic
- 1 Tbsp. extra virgin olive oil.
- 6 tsp. fresh parmesan cheese
- Lay out 6 slices of California Goldminer Sourdough Bread on a cookie sheet covered in foil.
- Broil on high for 3 minutes.
- Mix 5 seeded, chopped, and dry roma tomatoes, 9 fresh chopped basil leaves, ½ tsp. minced garlic, and 1 Tbsp. extra virgin olive oil.
- Spoon the mixture evenly onto each slice, and sprinkle each slice with 1 tsp. fresh parmesan.
And since you’ll have a little leftover bread, save it and make some croutons or french toast the next day!
What is your favorite thing to make with sourdough bread? Let me know in the comments below!