Bruschetta al Pomodoro
Bruschetta al Pomodoro is the quintessential Italian antipasto of toasted rustic bread rubbed with raw garlic and piled high with seasoned ripe tomatoes and fragrant fresh basil. It is a celebration of high-quality simple ingredients and proves that the best Italian food is often the most straightforward.
Crispy garlic-rubbed bread topped with fresh seasoned tomatoes and basil.
Nutrition per serving
Ingredients
Base
Topping
Aromatics
Dressing
Seasoning
Instructions
Season the Tomatoes
Combine the diced tomatoes, minced garlic, torn basil, 2 tablespoons of the olive oil, salt, and pepper in a bowl. Toss gently and let the mixture sit at room temperature for at least 10 minutes so the tomatoes release some of their juice and the flavors meld together beautifully.
Grill the Bread
Heat a grill pan or broiler to high heat. Place the bread slices on the grill and cook for 2 minutes per side until golden and charred in spots with clear grill marks. The bread should be crispy on the outside but still have a slight chew in the center.
Rub with Garlic
While the bread is still hot from the grill, immediately rub the cut side of the halved garlic clove firmly across the surface of each toast. The rough surface of the toast acts as a grater, releasing the garlic oils directly into the bread. This step is what defines authentic bruschetta.
Top and Serve
Drizzle each toast with the remaining olive oil, then spoon the tomato mixture generously on top, including some of the accumulated juices. Serve immediately so the toast does not become soggy, and garnish with an extra basil leaf and a small pinch of flaky salt on top.
Substitutions
Common mistakes
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