Suggestions
🖨️

Bruschetta Al Pomodoro

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
appetizers•italian•vegetarian, vegan
30 minutes•12 pieces•

Ingredients

  • 24 ounces tomatoes – cored, seeded, finely chopped (~6 medium tomatos)
  • 1 teaspoon kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 1 clove garlic – minced
  • 1/2 cup fresh basil leaves – thinly sliced
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon black pepper – freshly ground
  • 12 slices country bread – cut 0.5-inch thick
  • 1 clove garlic clove – halved (for rubbing)
Bruschetta al Pomodoro

Instructions

  1. 1.

    Position an oven rack 6 inches from the broiler element and heat the broiler on high; line a sheet pan with foil.

  2. 2.

    In a medium bowl, combine the tomatoes, kosher salt, red wine vinegar, black pepper, and 3 tablespoons of the extra-virgin olive oil; fold in the fresh basil leaves. Let stand 15–20 minutes so the juices bead and flavors meld.

  3. 3.

    Arrange the country bread on the prepared pan and brush both sides with the remaining 3 tablespoons oil.

  4. 4.

    Broil the bread until golden with light char at the edges, 2–3 minutes per side, watching closely to prevent burning.

  5. 5.

    While hot, rub one side of each slice with the cut side of the garlic clove.

  6. 6.

    Stir the tomato mixture and spoon it generously over the rubbed side of each toast, letting a little juice soak in.

  7. 7.

    Transfer to a platter and serve immediately while the bread is crisp and the topping is fresh.

Bruschetta al Pomodoro is a bright, simple antipasto of grilled or broiled country bread topped with juicy tomatoes, basil, garlic, and extra-virgin olive oil. The contrast of warm, crisp toast and cool, well-seasoned tomatoes makes it especially appealing in late summer when tomatoes are at their peak. The flavors are clean and sun-kissed: fruity olive oil, sweet-acid tomatoes, herbal basil, and a gentle garlic perfume from the rubbed toast.

The dish is rooted in central Italy—particularly Lazio, Abruzzo, and Tuscany—where bruschetta (from bruscare, meaning “to toast”) began as a way to taste new olive oil on fire-toasted bread. Tomato-topped versions spread after tomatoes became common in Italian kitchens, evolving into a staple of trattorie and home tables. Today it remains a hallmark of Italian hospitality, showcasing seasonal produce and good bread with minimal adornment.