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Authentic Italian bruschetta al pomodoro recipe #gourmetproject #italy
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tomato bruschetta recipe

Servings 4
Author Claudia Rinaldi

Ingredients

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
  • salt

Instructions

tomatoes

  1. 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.

  2. Let sit, room temperature for a couple of hours, or refrigerate overnight if you are making these a lot ahead of time.

  3. Find and remove garlic cloves.

bruschetta

  1. Peel a garlic clove.

  2. Pierce it with a toothpick (so you don’t get smelly fingers).

  3. Slice Italian bread. For bruschetta you should use crusty Italian bread, the so called pane casareccio.

  4. Toast it on a grill pan or in the oven.

  5. 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.

  6. Pour a spoonful or two of tomatoes over the bread and enjoy.

Recipe Notes

Sorry, it is not recommendable to make bruschetta (except for the tomatoes) ahead of time: you would lose a lot of flavor and crunchiness.