Description
Enjoy this authentic bruschetta al pomodoro recipe, straight from Tuscany or an Italian restaurant, at home!
Ingredients
Scale
Bread:
- 1 loaf of Italian bread or baguette
- Extra-virgin olive oil (for brushing)
Topping:
- 4–6 ripe tomatoes (preferably Roma tomatoes or another flavorful variety), diced
- 2–3 cloves garlic (1 clove finely minced, the rest left whole)
- A handful of fresh basil leaves, torn or chopped
- Extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Tip: Add a variety of toppings of your choice to it to give it a twist!
Instructions
- Preheat a grill or griddle over medium heat. If you don’t have a grill, an oven broiler will work, too.
- Note: If you use a gas grill, medium heat is about 350–450 °F (175-232°C). For a charcoal grill, medium heat is achieved once the charcoal has ashed over, and you can hold your hand about 5 inches above the grill for 5-7 seconds.
- Slice the bread into 1/2-inch (about 1.25 cm) thick slices and brush both sides of the bread with olive oil.
- Place the bread slices on the grill and toast each side until it’s golden and has grill marks, usually about 1-2 minutes per side. However, if you’re using an oven broiler, broil the bread slices until golden brown, watching closely to ensure they don’t burn though.
- After they are toasted to a golden brown while still warm, rub one entire garlic clove across one side of each slice to give it a subtle garlic taste.
- How to Prepare the Bruschetta Topping
- In a large mixing bowl, combine the diced tomatoes, minced garlic, and torn basil – then drizzle it with some extra virgin olive oil (just enough to coat) and toss it all gently.
- How to Assemble Bruschetta
- Spread the tomato mixture over the side of the toast that you coated with garlic, and, if you like, sprinkle a little more olive oil on top.
Buon appetito – don’t forget to share it with loved ones!