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Bruschetta al pomodoro on a parchment paper lined baking sheet.

Bruschetta al Pomodoro with Garden Tomatoes (20 Minutes)

Allie Hagerty
This bruschetta al pomodoro ismade with ripe tomatoes, fresh basil, extra virgin olive oil, and garlic-rubbedtoasted bread. A classic bruschetta di pomodoro that stays true to theoriginal; no additions, no shortcuts, just good ingredients kept simple. Readyin 20 minutes.
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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.
    3 large ripe tomatoes, 2 tablespoons extra virgin olive oil, 6 fresh basil leaves, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon balsamic vinegar
  • 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.
    1 baguette or rustic Italian bread
  • 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.
    1 garlic clove
  • Spoon the tomato mixture generously onto each toasted slice. Drizzle with a bit more olive oil and serve immediately.

Notes

Let the tomatoes sit for at least 10 minutes. This is the step most people skip and it makes a real difference. The salt draws out the tomato juices, the olive oil and basil infuse everything, and you end up with a proper topping rather than just diced tomatoes on bread.
Use a slotted spoon to assemble. Excess tomato juice is what makes bruschetta soggy. Drain it before spooning onto the toast and your bread will stay crisp longer.
Rub the garlic on hot toast. The heat softens the garlic just enough so it melts into the bread without being overpowering. Do this immediately after the toast comes out of the oven.
Keep it simple. This is bruschetta al pomodoro, not bruschetta caprese. The stripped-back version lets the tomatoes and olive oil do the work. Resist the urge to add extras.
Storage: Store the tomato mixture in an airtight container in the fridge for up to 2 days. Toast the bread fresh and assemble to order. Do not store assembled bruschetta di pomodoro as the bread goes soggy quickly.

Nutrition Facts

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