Bruschetta al Pomodoro
Bruschetta al pomodoro is a simple, fresh Italian appetizer made with ripe summer tomatoes, toasted bread slices, fresh basil, and good olive oil. It’s quick, full of flavor, and the perfect way to celebrate peak tomato season.
Ingredients
- 1 pound large ripe tomatoes
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon olive oil plus more for drizzling
- 8 fresh basil leaves torn
- sliced semolina bread, baguette, or ciabatta
- 1 garlic clove
Instructions
- Prepare the tomato mixture. Cut the tomatoes in have and scoop out the majority of the seeds and juice, then cut into small pieces, and place in a mixing bowl. Sprinkle with kosher salt and a couple cracks of freshly ground black pepper. Stir and let them sit for 5 minutes. The salt helps draw out excess moisture and intensify the flavor.
- Add basil & chill. Stir in 1 tablespoon of olive oil and torn basil leaves. Season to taste with more salt and pepper as needed. Chill for 15 minutes to allow the flavors to further develop.
- Toast the bread. Brush slices of bread with olive oil and toast in a toaster oven or grill pan until golden brown.
- Rub with garlic. Once toasted, rub a garlic clove over each slice of bread while still warm.
- Assemble. On a large plate, top each slice of bread with the tomato mixture, torn basil leaves, a pinch of salt, pepper, and a drizzle of olive oil.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.