Bruschetta al Pomodoro
A classic Italian appetizer made with fresh chopped tomatoes, fragrant basil, crusty toasted bread, and a drizzle of balsamic. Simple, seasonal, and always a crowd-pleaser.
Ingredients
- 1 Baguette sliced into 1/2 inch rounds
- 3 tablespoons Extra virgin olive oil plus more for drizzling
- 5-6 Roma tomatoes seeded and chopped
- 10-12 Fresh basil torn or chopped
- 2-3 Garlic cloves peeled
- Flaky sea salt to taste
- Balsamic glaze for drizzling
Instructions
- Brush the baguette slices with olive oil and arrange them on a baking sheet. Bake at 400°F for 5–6 minutes, or until lightly golden.
- While the bread is still warm, rub each slice with a peeled garlic clove.
- Slice the Roma tomatoes in half and scoop out the seeds. Dice the tomatoes and transfer them to a bowl.
- Add the basil, olive oil, and flaky sea salt to taste. Toss gently to combine.
- Spoon the tomato mixture over the toasted bread.
- Drizzle with balsamic glaze and a little extra virgin olive oil and serve immediately.
Notes
Bread choice: Ciabatta or baguette both work beautifully. For extra flavor, grill the ciabatta on a grill pan or outdoor grill until charred and crisp.
Tomatoes: Use the ripest tomatoes you can find—Roma or heirloom are great picks.
Make-ahead tip: Prepare the tomato mixture up to 1 hour in advance, but toast and assemble just before serving to keep the bread crisp.
Presentation tip: For entertaining, serve the tomato mixture in a bowl next to the toasted bread so guests can assemble their own. This keeps the bread crisp longer.
Drizzle, don’t soak: When using olive oil or balsamic glaze, less is more. A light hand keeps the balance without overpowering the tomatoes.
Nutrition
Serving: 1servingCalories: 181kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 260mgPotassium: 180mgFiber: 2gSugar: 3gVitamin A: 466IUVitamin C: 8mgCalcium: 52mgIron: 2mg
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