Bruschetta with Sourdough Bread | Chef Tim Clowers

Bruschetta with Sourdough Bread

Name: Bruschetta with Sourdough Bread
Prep time: 10 min
Cook time: 120 min
Total time: 10 min
Yield: 4
Cuisine: French
Ingredients: 20 Garlic Cloves; ¾ Cup Extra Virgin Olive Oil; 1 Tsp Salt; 1 Pint Small Tomatoes; ¼ Cup Basil Leaves; 1 Tbsp Olive Oil; ½ Tsp Salt; ½ Tsp Pepper; ¼ Cup Parmigiano Reggiano; 2 Tbsp Barrel Aged Balsamic Vinegar; 4 Sourdough Bread Slices

Serves 410 mins prep120 mins cook

A perfect appetizer or snack, bringing together a beautiful balance of flavors. The rich, slow-cooked garlic confit adds a creamy, mellow depth to the toast, while the sweet and tangy balsamic reduction elevates each bite with its sharp contrast.

0 servings

What you need

garlic clove

cup extra-virgin olive oil

tsp salt

pt fresh tomatoes

cup basil leaves

tbsp olive oil

tsp pepper

cup parmigiano reggiano

tbsp aged balsamic vinegar

sourdough bread

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Instructions

Prepare Garlic Confit
0 Preheat oven to 250°F. Peel garlic and place in a small oven safe bowl.
1 Fully submerge the garlic cloves in olive oil. Mix in salt. Cover and bake for 2 hours.
Prepare Bruschetta
2 Chop basil leaves. Cut tomatoes and preserve the 'meaty' parts. Dispose of as much liquid and seeds as you can. (See video)
3 Mix together tomatoes, basil, olive oil, salt and pepper.
Assemble
4 Once garlic confit is done, toast bread slices. Spread a couple garlic cloves over the toasted bread.
5 Place bruschetta mixture over toast. Top with a drizzle of barrel aged balsamic vinegar and freshly shredded parmesan cheese.

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