Bruschetta al pomodoro
Bruschetta al pomodoro, from above
VegVeganCentral Italy

Bruschetta al pomodoro

Grilled bread, rubbed garlic, juicy tomato and good oil. Summer's best ten minutes.

15 minTime
6 gProtein each
mildSpice
Toast with a past1 chapter · 1 min read

Make it your way

Grandma's wayBread, garlic, tomato, oil.
The original
242kcalsame
6 gproteinsame
3 gfibresame
15minutessame

Bruschetta.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
White bread8 slices sourdough or crusty bread
Garlic2 cloves, halved
Tomato4 ripe tomatoes, diced
Basil leavesa handful
Olive oil3 tbsp
Saltto taste
Black peppera pinch

Method

3 steps
  1. 1Toss tomatoes with salt, torn basil and half the oil. Rest 10 minutes.
  2. 2Grill or toast bread until charred at the edges.
  3. 3Rub hot toast with cut garlic, drizzle with oil and pile on tomatoes. Serve at once.
Serve it like this

Serve on a wooden board right away, while the toast is warm and crisp, with extra basil on top.

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Make it a meal

What goes with Bruschetta al pomodoro: a bread or rice, a side, something to drink and something sweet.

With a main Minestrone soup45 min
With a main Pasta alla Norma40 min
On the side Insalata caprese10 min
On the side Caponata50 min
To drink Caffè americano3 min
To drink Virgin bellini8 min
Something sweet Cannoli siciliani90 min
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