Bruschetta al Pomodoro
Italy's simplest and most copied recipe — bruschetta, toasted country bread rubbed with raw garlic and loaded with fresh tomatoes dressed with extra-virgin olive oil, salt, basil and a touch of red wine vinegar. The secret is the quality of every ingredient: good sourdough or ciabatta, ripe tomatoes, proper EVOO. Everything shows.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Dice tomatoes roughly; season with salt; drain in a colander for 5 minutes (removes excess water).
About 4 min
Dress tomatoes with 2 tbsp olive oil, red wine vinegar and torn basil.
About 9 min
Grill or toast the bread until charred on both sides — a grill gives a better flavour than a toaster.
About 9 min
While still hot, rub each slice firmly with a raw garlic clove — the coarse toast acts as a grater. The garlic perfumes the bread without being overpowering.
About 9 min
Spoon the tomatoes generously over the warm garlic toast. Drizzle more EVOO. Add freshly cracked pepper. Eat immediately — the toast should still be crunchy.
About 3 min
Nutrition per serving (estimate)
- Calories
- 220
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 9 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 420 mg
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Recipe by Boon Tools.