Bruschetta al Pomodoro

Nutrition · per serving

Steps

1. 1

   Dice the ripe tomatoes into small 1 cm pieces, discarding excess watery seeds if the tomatoes are very juicy. Tear or roughly chop the fresh basil leaves; tearing helps prevent bruising and keeps the aroma fresh.

   500 g ripe tomatoes10 g fresh basil leaves
2. 2

   In a bowl, combine the tomatoes, basil, extra-virgin olive oil, fine sea salt, and freshly ground black pepper. Stir gently so the tomatoes stay chunky, then let the topping rest for 2 minutes while the salt draws out a little juice.

   500 g ripe tomatoes10 g fresh basil leaves30 ml extra-virgin olive oil4 g fine sea salt1 g freshly ground black pepper
3. 3

   Heat a grill pan, skillet, or toaster to high heat. Lightly brush both sides of the sourdough bread with extra-virgin olive oil for brushing, then grill or toast for about 2 minutes per side until crisp, golden, and lightly charred at the edges.

   8 slices, about 240 g sourdough bread15 ml extra-virgin olive oil for brushing
4. 4

   While the bread is still hot, rub one side of each slice with the cut side of the garlic. Use a light hand for a subtle aroma or rub more firmly for a stronger garlic flavor.

   1 garlic clove, peeled and halved garlic for rubbing
5. 5

   Spoon the tomato-basil topping generously over the warm grilled bread, including a little of the tomato juices. Serve immediately so the bread stays crisp underneath and juicy on top.

   8 slices, about 240 g sourdough bread500 g ripe tomatoes10 g fresh basil leaves30 ml extra-virgin olive oil4 g fine sea salt1 g freshly ground black pepper

Origin & History

Bruschetta comes from central Italy, where slices of rustic bread were traditionally grilled and rubbed with garlic to taste the new season’s olive oil. The tomato-topped version became especially popular after tomatoes were fully embraced in Italian cooking, and it remains a classic antipasto throughout Italy.