Bruschetta recipe: the authentic Italian bruschetta al pomodoro with fresh tomatoes, olive oil, garlic and basil.
If you want the authentic Italian tomato bruschetta, I recommend preparing tomatoes ahead of time, at least an hour, for flavors to set!
Calculate at least 2 bruschetta per person.
tomato bruschetta recipe
for the tomatoes
- 3 cups cherry tomatoes or 2-3 medium heirloom tomatoes
- 1-2 garlic cloves
- 4-6 basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
for the bruschettas
- 1 garlic clove
- 6-10 slices casereccio bread
- olive oil
Finely chop tomatoes, place them in a bowl and season them with olive oil, salt, 1-2 peeled and smashed garlic cloves and coarsely chopped basil.
Let sit, room temperature for a couple of hours, or refrigerate overnight if you are making these a lot ahead of time.
Find and remove garlic cloves.
Peel a garlic clove.
Pierce it with a toothpick (so you don’t get smelly fingers).
Slice Italian bread. For bruschetta you should use crusty Italian bread, the so called pane casareccio.
Toast it on a grill pan or in the oven.
Once toasted, rub the garlic clove on the whole surface of the bread, pour extra-virgin olive oil and sprinkle it with salt to your taste.
Pour a spoonful or two of tomatoes over the bread and enjoy.
Sorry, it is not recommendable to make bruschetta ahead of time, you would lose a lot of flavor and crunchiness.
enjoy your tomato bruschetta recipe!