Pomodoro Fresco Sourdough Bruschetta

Ingredients

• 12 inch sourdough baguette 
• 2 tablespoons balsamic vinegar 
• 1 teaspoon pepper black freshly ground
• 0.3 cup basil leaves fresh plus more for garnish thinly sliced
• 2  garlic cloves minced halved
• 5 tablespoons olive oil extra-virgin
• 0.3 cup parmigiano-reggiano grated plus more for garnish
• 2 cups roma tomatoes diced
• 0.5 teaspoon sea salt 

Equipment

• oven
• mixing bowl

Directions

1. Preheat the oven to 350 degrees F.
2. Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves.
3. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
4. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper.
5. Mix thoroughly and let sit for 5 minutes at room temperature.
6. Remove baguette from oven and top with the tomato mixture.
7. Garnish with basil and Parmigiano-Reggiano.