Tomato Bruschetta (Bruschetta Pomodoro)

Tomato Bruschetta (Bruschetta Pomodoro)

Tomato Bruschetta (Bruschetta Pomodoro) is the ultimate summer recipe. If you’re fortunate enough to be able to go out to the garden or terrace in my case and pick the tomatoes fresh from the vine then this recipe couldn’t get any better. When you make it as a snack or you are serving it as a starter (antipasto) this is a great healthy option. Some recipes put chopped garlic through the tomatoes but if you have good quality tomatoes and they are in season then you shouldn’t need it. The same goes for salt, good tomatoes shouldn’t need it as the flavour of the tomato should be good enough and the salt only causes the juices to run from the tomato. A good trick is to drizzle extra virgin olive oil over the bread and then rub a clove of garlic over the bread. This gives just a hint of garlic going through the bruschetta but without over powering the flabours. But of course if you can’t get your hands on good quality tomatoes you have to cheat a little by adding a little garlic, salt or even a little bit of basil pesto.

 

Tomato Bruschetta (Bruschetta Pomodoro)
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 3 large ripe tomatoes, chopped
  • 1 clove garlic (optional)
  • ½ tsp salt (optional)
  • handful fresh chopped basil
  • 1 tbsp cold pressed extra virgin olive oil
  • 6 slices sourdough bread
Instructions
  1. Place the chopped tomatoes in a bowl
  2. Add olive oil, chopped basil garlic and salt if using them
  3. Mix well
  4. Toast the bread either in a grill or in a toaster
  5. Lay the bread flat on a plate
  6. Drizzle a small amount of olive oil over the bread
  7. With a spoon place the tomato mixture onto the bread

 


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