Bruschetta al Pomodoro

Name: Bruschetta al Pomodoro
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 loaf of rustic Italian bread (ciabatta or sourdough); 4-5 ripe plum or cherry tomatoes, seeded and finely diced; 2 large garlic cloves (1 minced, 1 left whole and peeled); 1/4 cup fresh basil leaves, finely shredded (chiffonade); 3 tbsp extra virgin olive oil, plus more for brushing; 1 tbsp balsamic vinegar (optional); Sea salt and freshly cracked black pepper

Grilled bread rubbed with garlic and topped with tomatoes and basil.

15 minutes

Serves 4

Appetizer

Contains common allergens

Wheat

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Instructions

6 steps

1
Prepare the Tomato Topping: In a medium bowl, combine the diced tomatoes, minced garlic, shredded basil, 3 tablespoons of extra virgin olive oil, and balsamic vinegar if using. Season generously with sea salt and black pepper.

2
Marinate: Toss the tomato mixture gently to combine. Let it sit at room temperature for at least 10-15 minutes to allow the flavors to meld and the tomatoes to release their juices.
3
Slice the Bread: Cut the rustic bread on a slight diagonal into 3/4-inch thick slices.
4
Toast the Bread: Brush both sides of each bread slice lightly with olive oil. Grill the slices on a hot grill pan, or toast them under the oven broiler for 1-2 minutes per side, until they are golden brown with crispy edges and slight char marks.
5
Rub with Garlic: Immediately after removing the hot bread from the grill, take the whole peeled garlic clove and lightly rub it across the rough surface of one side of each slice. The heat and friction will melt a whisper of raw garlic flavor into the bread.
6
Assemble and Serve: Using a slotted spoon, scoop the marinated tomato mixture and mound it generously onto the garlic-rubbed side of the warm toasts. Drizzle with a little of the accumulated tomato juices from the bowl and serve immediately while the bread is still crisp.

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