Classic Bruschetta al Pomodoro (Bruschetta di Pomodoro)
If there’s one classic appetizer that captures the essence of Italian cuisine, it’s Italian Bruschetta al Pomodoro. With crusty bread rubbed with raw garlic, piled high with juicy tomatoes, and finished with a drizzle of the best extra virgin olive oil, this dish is the perfect way to let simple ingredients shine. It’s a go-to appetizer for summer gatherings, showcasing the sweetness of the tomatoes and the unmistakable freshness of fragrant basil.
Summer is the season for ripe tomatoes and fresh ingredients, making this the perfect time to whip up all kinds of tomato recipes. From my Prosciutto Crostini, Pane e Pomodoro to Cherry Tomato Galette or a summery Burrata Caprese, there’s no shortage of ways to celebrate this classic antipasto. If you’re feeling ambitious, try my Heirloom Tomato Galette for a show-stopping take on tomato perfection.
Recipe Highlights: Bruschetta al Pomodoro
- Inspiration: This bruschetta al pomodoro dish has roots in Italy’s rustic countryside, where farmers toasted stale bread over open flames to test the season’s extra virgin olive oil—a classic of the Italian table.
- Best Served For: This classic Italian tomato bruschetta is perfect for al fresco dinners, casual gatherings, or as a first course for pasta night. It’s an easy appetizer everyone will love!
- What Makes It Special: It’s all about simple ingredients and the quality of the ingredients—the better the fresh tomatoes and oil, the better the flavor.
- A Fun Twist: Try topping with Parmesan cheese or a drizzle of white wine reduction for a little extra flair.
Ingredients Notes
- Rustic Bread – Choose a crusty bread like ciabatta or a slice of bread from a good sourdough. The thick slices hold up to the tomato mixture without getting soggy.
- Ripe Tomatoes – The best tomatoes are the ripest tomatoes you can find. Look for ones with vibrant color and firm flesh, avoiding any with dark spots. The sweetness of the tomatoes really shines here. I love using roma tomatoes from my garden for this simple recipe.
- Fresh Basil Leaves – Use fragrant basil for its peppery, slightly sweet flavor. Tear it by hand instead of chopping to release its natural oils.
- Garlic Clove – Rubbing the raw clove of garlic onto the toasted bread adds just the right amount of heat and sharpness without overpowering the other flavors.
- Extra Virgin Olive Oil – Use the best extra virgin you have. It’s the backbone of this classic appetizer, bringing richness and depth to the tomato topping.
Suggested Ingredient Substitutions and Additions
- Try a Different Kind of Tomato – Grape tomatoes, cherry tomatoes, or even heirloom tomatoes add variety in color and flavor.
- Switch Up the Bread – Use stale bread, focaccia, or even air fryer crostini for a different texture.
- Add a Kick – A sprinkle of red onions or pinch of oregano can add a little sharpness and depth.
- Make It Creamy – Add a little Parmesan cheese or torn fresh mozzarella for a richer bite.
How to Make Bruschetta al Pomodoro
- Prepare the Tomato Mixture: In a mixing bowl, combine chopped tomatoes, fresh basil leaves, a pinch of salt, black pepper, a drizzle of extra virgin olive oil, and a splash of balsamic vinegar (optional).
2. Let sit for at least 10 minutes to meld the flavors.
3. Toast the Bread: Preheat your oven to 400°Fahrenheit (200°Celsius). Arrange the bread slices in a single layer on a sheet pan or baking sheet.
4. Drizzle with a little olive oil and bake until golden brown, flipping halfway for nice char marks. You could also cook the bread on a grill if you’d prefer!
5. Rub with Garlic: While the bread is still warm, rub garlic onto the surface for that classic bruschetta di pomodoro flavor.
6. Assemble the Pomodoro Bruschetta: Use a slotted spoon to scoop the tomato topping onto the crispy bread, letting any extra tomato juice drain first. Drizzle with the remaining olive oil and serve on a serving plate or large plate.
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Bruschetta al Pomodoro (Italian Crostini with Tomatoes)
Equipment
- Sharp knife
- cutting board
- Medium bowl
- spoon
- Baking Sheet
Ingredients
- 1 baguette or rustic Italian bread sliced into ½-inch thick pieces
- 3 large ripe tomatoes finely diced (Roma or heirloom work great!)
- 1 garlic clove peeled and halved
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 6 fresh basil leaves finely chopped
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- ½ teaspoon balsamic vinegar optional, for depth of flavor
Instructions
- In a bowl, mix the diced tomatoes with basil, 2 tablespoons of olive oil, salt, pepper, and balsamic vinegar (if using). Let the mixture sit for at least 10 minutes to allow the flavors to meld.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Arrange the baguette slices on a baking sheet and drizzle with a little olive oil. Toast for 8–10 minutes, flipping halfway, until golden and crisp.
- While the bread is still warm, rub each slice with the cut side of a garlic clove. This infuses it with a subtle garlic flavor.
- Spoon the tomato mixture generously onto each toasted slice. Drizzle with a bit more olive oil and serve immediately.
Notes
Expert Tips from My Kitchen:
- Let the Tomatoes Sit – Allowing the tomato mixture to rest helps the flavors meld and keeps the crispy bread from getting soggy too quickly.
- Choose the Right Bread – Use a sturdy, rustic bread with a good crust to stand up to the juicy toppings.
- Use the Best Ingredients – The quality of the ingredients is everything here, especially the extra virgin olive oil and ripe summer tomatoes.
- Serve Immediately – For the best texture, assemble just before serving.
Serving Suggestions:
- Wine Pairing: Serve with a crisp, chilled white wine like Vermentino or a light, fruity Rosé.
- Make It a Meal: Pair with a simple green salad or a few slices of prosciutto for a light lunch.
- As a Topping: Use the leftover topping on grilled chicken, pasta, or even as a fresh pizza topping.
- Turn It Into a Board: Make a bruschetta recipe board with various toppings for a fun appetizer spread.
Storage Instructions:
- Tomato Mixture: Store the tomato topping in an airtight container in the fridge for up to 2 days.
- Toasted Bread: Keep in an airtight container at room temperature for a day, but it’s best fresh.
- Reheating Tips: Pop the bread back in the oven to re-crisp if it softens.
- Keep Components Separate: Assemble just before serving to prevent soggy bread.