Pomodoro fresco sourdough bruschetta (recipe)

Pomodoro fresco sourdough bruschetta (recipe)
Name	Pomodoro fresco sourdough bruschetta
Ingredients	Sourdough baguette • Garlic cloves • Extra virgin olive oil • Parmigiano-reggiano cheese • Roma tomatoes • Fresh basil leaf • Sea salt • Fresh ground black pepper
Cooktime (in hours)	0.166666667
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.333333334
Keto friendliness	Keto friendly
Calories	190.7
Fat	18.5
Protein	2.9
Carbohydrate	4.7
Fiber	1.4
Net carbohydrates	3.3
Sugar	2.4
Saturated fat	3.2
Cholesterol (mg)	3.6
Sodium	380.9
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pomodoro fresco sourdough bruschetta (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Pomodoro fresco sourdough bruschetta (recipe) image(external)

Recipe instructions

1. Preheat the oven to 350 degrees F.
2. Cut the baguette in half lengthwise, place on a sheet tray and bakein 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
5. )
   
   Food tags
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Pomodoro fresco sourdough bruschetta (recipe) details

Time:
Prep Time in Hours and Mins:20M

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