Appetizers
Bruschetta al Pomodoro
Ingredients
- 1 rustic Italian loaf (like ciabatta), sliced into 8 pieces 2 cm (3/4 in) thick
- 400 g (14 oz) ripe tomatoes, diced
- 2 garlic cloves, 1 halved for rubbing, 1 minced
- 10 fresh basil leaves, torn
- 3 tbsp extra virgin olive oil, plus more for brushing
- 1/2 tsp fine salt
- Freshly ground black pepper, to taste
Method
- Toss the diced tomatoes with minced garlic, basil, olive oil, salt and pepper; let sit 15 minutes to marinate.
- Brush the bread slices lightly with olive oil and grill on both sides until golden with char lines.
- While warm, rub each slice once with the cut side of the halved garlic clove.
- Top generously with the tomato mixture just before serving.
Introduction: Originating as a way for olive oil producers to test fresh-pressed oil on grilled bread, bruschetta has become a staple antipasto across Italy.
Cultural Background: Originating as a way for olive oil producers to test fresh-pressed oil on grilled bread, bruschetta has become a staple antipasto across Italy. The tomato topping is a relatively recent but now inseparable addition, best made in peak summer when tomatoes are at their sweetest.
Tips: Salt the tomatoes ahead and drain excess liquid to prevent soggy bread. Use the ripest, most flavourful tomatoes you can find — this dish has nowhere to hide.
Variations: Top with burrata for bruschetta alla burrata. Vegan-friendly as written; naturally plant-based.
Storage: Keep tomato topping refrigerated up to 1 day; assemble just before serving.
Reheating: Not applicable; served at room temperature.
Nutrition: Per serving (2 pieces): approx. 210 kcal, 5 g protein, 9 g fat, 27 g carbohydrate, 4 g sugar.
FAQs:
Q: What does 'bruschetta' actually mean?
A: It comes from the Italian verb bruscare, meaning to roast over coals.
Q: Can I make it without a grill?
A: A hot ridged pan or even a toaster works for the bread.
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