Bruschetta al Pomodoro

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Use the ripest tomatoes you can find; room-temperature tomatoes taste sweeter and more aromatic than chilled ones.
• •If the topping becomes very watery, spoon it onto the bread with a slotted spoon, then drizzle a little of the juice over the top.
• •For the best texture, assemble bruschetta just before serving rather than letting the bread sit under the tomatoes.

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