Bruschetta al Pomodoro (Garlic-Rubbed Toast with Fresh Tomatoes and Basil) Recipe form Platter Talk
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5 from 1 vote

Garlic-Rubbed Toast with Fresh Tomatoes and Basil. (Bruschetta al Pomodoro)

Inspired by WIlliams-Sonoma
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: Italian
Servings: 12
Author: Dan from Platter Talk

Ingredients

  • 1 baguette bread
  • 4-6 Roma tomatoes cored, seeded, coarsely diced
  • 3 cloves garlic
  • 1/4 cup fresh basil coarsely divided
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar optional
  • 1 tablespoon kosher salt
  • Instructions
  • Slice bread into 1/4 inch slices.
  • Over medium-high heat grill bread until toasted.
  • Rub whole garlic cloves over each slice of toasted bread.
  • Evenly distribute tomatoes and basil over each slice of bread.
  • Drizzle lightly with olive oil and balsamic vinegar
  • Sparingly sprinkle salt over bruschetta.

Instructions

  • Slice bread into 1/4 inch slices.
  • Over medium-high heat, grill bread until toasted.
  • Rub whole garlic cloves over each slice of toasted bread.
  • Evenly distribute tomatoes and basil over each slice of bread.
  • Drizzle lightly with olive oil and balsamic vinegar
  • Sparingly sprinkle salt over bruschetta.

Notes

For extra kick, use hard-neck garlic.
If you are not pressed for time, thisCiabatta (Italian Slipper Bread) would make an excellent base for this bruschetta.