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
- 3 tablespoons Extra virgin olive oil plus more for drizzling
- 5-6 Ripe plum tomatoes seeded and chopped
- 10-12 Fresh basil leaves torn or chopped
- 2-3 Whole garlic clove, peeled
- Flaky sea salt to taste
- Balsamic glaze for drizzling
Instructions
- Toast the bread: For baguette slices, brush with olive oil, sprinkle with flaky sea salt, and toast in the oven at 400°F for 5–6 minutes or until golden.
- While the bread is still warm, rub each slice with the peeled garlic clove for added flavor.
- Scoop out the seeds from the plum tomatoes, then chop.
- Add the chopped tomatoes, basil, olive oil, salt, and pepper to a bowl. Toss gently to combine.
- Spoon the tomato mixture over each slice of toasted or grilled bread.
- Finish with a drizzle of balsamic glaze, a drizzle of olive oil, and an extra pinch of sea salt.
- Serve immediately while the bread is still warm and crisp.
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: 1sliceCalories: 155kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 180mgFiber: 1gSugar: -24.998g
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