Bruschetta al Pomodoro

Name: Bruschetta al Pomodoro
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 slices rustic country bread or ciabatta, cut 1/2 inch thick; 2 garlic cloves, halved lengthwise; 4 ripe plum or vine tomatoes, diced small; 1/4 cup extra-virgin olive oil, plus more for brushing and finishing; 1 small handful fresh basil leaves, torn; Flaky sea salt; Freshly cracked black pepper

by CommunityKitchen

ItalianEasy20 minServes 4

Central Italy's original tomato toast: grilled country bread rubbed raw with garlic while still hot (the Tuscan fettunta trick), then piled with ripe tomato, basil, and good olive oil instead of the mayo-soaked version common abroad.

Per
serving

210kcal

5gprotein

27gcarbs

9gfat

Ingredients

8 slices rustic country bread or ciabatta, cut 1/2 inch thick
2 garlic cloves, halved lengthwise
4 ripe plum or vine tomatoes, diced small
1/4 cup extra-virgin olive oil, plus more for brushing and finishing
1 small handful fresh basil leaves, torn
Flaky sea salt
Freshly cracked black pepper

Before you cook

Dice the tomatoes and place them in a colander with a pinch of salt to drain for 10 minutes.
Halve the garlic cloves lengthwise.
Tear the basil leaves into small pieces.
In a bowl, toss the drained tomatoes with the basil, 2 tablespoons olive oil, salt, and pepper.

Steps

Heat a grill pan or outdoor grill to medium-high.
Brush both sides of the bread slices lightly with olive oil.
Grill the bread 1 to 2 minutes per side until golden with visible char marks.
Remove the bread from the heat and immediately rub the cut side of a garlic clove firmly over one side of each hot slice.
Spoon the tomato mixture generously over the garlic-rubbed side of each slice.
Drizzle with a final touch of olive oil and serve right away before the bread softens.

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