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–+ servings
Bruschetta al pomodoro on a parchment paper lined baking sheet.

Bruschetta al Pomodoro (Italian Crostini with Tomatoes)

Allie Hagerty
A simple and authentic Italian appetizer made with ripe tomatoes, basil, olive oil, and garlic-rubbed toasted bread. Light, fresh, and full of flavor—perfect for warm-weather gatherings or a quick bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Servings 4 servings

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.

Nutrition Facts

Calories: 242kcalCarbohydrates: 34gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 682mgPotassium: 302mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 13mgCalcium: 78mgIron: 2mg
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