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#Bruschetta al Pomodoro Recipe Guide

Bruschetta al Pomodoro

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Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed
  • Sharp knife
  • Cutting board
  • Baking sheet or grill pan
  • Mixing bowl
  • Pastry brush
  • Tongs

Ingredients
  

  • Ingredients
  • For the Tomato Topping:
  • 6 –8 ripe tomatoes Roma or vine-ripe preferred
  • 2 tbsp finely chopped red onion optional
  • 3 tbsp extra virgin olive oil
  • ½ –¾ tsp kosher salt
  • ½ tsp dried oregano
  • 10 –12 fresh basil leaves finely chopped
  • For the Bread Base:
  • 1 crusty Italian loaf or baguette
  • 2 –3 garlic cloves peeled
  • 3 tbsp olive oil for brushing

Instructions
 

  • Step-by-Step Method
  • Prepare the Tomato Topping:
  • Dice the tomatoes into small, uniform pieces. Remove excess seeds for a less watery topping.
  • In a mixing bowl, combine the tomatoes, olive oil, salt, oregano, and red onion (if using). Gently toss to mix.
  • Fold in the chopped basil just before serving to retain its freshness.
  • Prepare the Bread:
  • Preheat your oven or grill to medium heat. Slice the bread into ½-inch thick slices.
  • Brush both sides of each slice with olive oil.
  • Toast the bread for 2–3 minutes per side until golden and crispy. For added flavor, you can lightly char the edges.
  • Add Garlic Flavor:
  • While the bread is still warm, rub one side with a peeled garlic clove to infuse it with a subtle, aromatic kick.
  • Assemble the Bruschetta:
  • Spoon the tomato mixture generously onto the toasted bread slices.
  • Drizzle with a little extra olive oil if desired.
  • Serve Immediately:
  • Arrange the bruschetta on a platter and serve as a starter or snack.
  • Variations and Tips
  • Add Cheese: Sprinkle grated Parmesan or crumble fresh mozzarella for a creamy twist.
  • Keto-Friendly Option: Use grilled zucchini slices instead of bread.
  • Gluten-Free: Substitute with gluten-free baguette or crackers.
  • Storage Tip: Keep the tomato topping separate until just before serving to avoid soggy bread.
Keyword Bruschetta al Pomodoro