Bruschetta al Pomodoro
Grilled bread rubbed with garlic and topped with tomatoes and basil.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Bruschetta al Pomodoro to your week, check it against your household's allergens, and build the shopping list automatically.