Kitchen Recipe Collection
Italian Bruschetta al Pomodoro
Perfectly grilled rustic bread rubbed with raw garlic, topped with a vibrant mixture of chopped tomatoes, basil, and high-quality olive oil.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- rustic crusty bread (pane pugliese or sourdough)
- ripe tomatoes (cherry or plum)
- fresh basil
- garlic cloves
- extra virgin olive oil (premium quality)
- salt
- black pepper
Equipment
- Grill pan or toaster
- Mixing bowl
Instructions
- 1
Prepare Tomatoes
Chop the tomatoes into very small, uniform dice. If they are very watery, remove the seeds.
- 2
Marinate
In a bowl, mix the chopped tomatoes with torn basil leaves, a generous lug of extra virgin olive oil, salt, and pepper. Let it sit at room temperature for 10-15 minutes to allow the juices to mingle.
- 3
Slice Bread
Cut the rustic bread into thick, 1-inch slices.
- 4
Grill Bread
Grill or toast the bread slices until the outside is charred and crispy, but the inside remains somewhat chewy.
- 5
The Garlic Rub
While the bread is still hot, take a halved clove of raw garlic and rub the cut side firmly over the rough, toasted surface of the bread. The bread acts like a grater, melting the garlic into it.
- 6
Oil the Bread
Drizzle a little more plain olive oil directly onto the garlic-rubbed toast.
- 7
Top the Bread
Using a slotted spoon, generously mound the marinated tomatoes on top of the bread slices.
- 8
Serve
Serve immediately so the bread retains its crunch while absorbing the tomato juices.
Cooking Tips
- The term 'Bruschetta' refers to the roasted, garlic-rubbed bread itself, not the topping. The bread must be thick and rustic enough to hold up to the juices.
- Pronunciation note: It is 'broo-SKEH-tah', with a hard 'k' sound, not 'broo-shetta'.
Variations
- Bruschetta con Fagioli: Top the garlic-rubbed bread with warm cannellini beans, olive oil, and rosemary instead of tomatoes.
Chef's Notes & Storage
- Originally a way for olive oil producers in central Italy to taste the freshly pressed oil during the autumn harvest.
Nutrition Estimate
210 calories · 4g protein · 22g carbs · 12g fat · 2g fiber per serving
