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Bruschetta al Pomodoro

Italian tomato bruschetta with ripe tomatoes, basil, garlic and good olive oil on crisp grilled bread.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Resting 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 6 ripe plum tomatoes diced
  • 1 clove garlic halved
  • 1 handful fresh basil torn
  • 3 tbsp extra virgin olive oil
  • 1 tsp red wine vinegar (optional)
  • 6 thick slices rustic bread
  • Flaky sea salt and black pepper

Method
 

  1. Toss the tomatoes with the basil, olive oil, vinegar and a good pinch of salt. Leave for 10 minutes.
  2. Grill or toast the bread for about 2 minutes per side until crisp and marked.
  3. Rub the hot toast with the cut side of the garlic.
  4. Spoon over the tomatoes with their juices, drizzle with a little more oil and serve at once.

Notes

Salting the tomatoes first draws out their juices, which soak into the toast and carry the flavour.