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Bruschetta Al Pomodoro (Tomato Basil Bruschetta)
Bruschetta al Pomodoro is a classic Italian Tomato Bruschetta recipe that combines juicy, ripe tomatoes, fresh basil, onion, garlic, and extra virgin olive oil on toasted bread. It's easy and perfect for a summer appetizer or side!
Ingredients
- 4 medium Roma tomatoes (2 cups chopped after deseeding)
- ¼ cup red onion finely chopped
- 10-15 fresh basil leaves chopped
- 2 cloves garlic divided
- 1 teaspoon sea salt adjust to taste, plus more for serving
- ¼ teaspoon black pepper adjust to taste
- ½ teaspoon dry oregano
- ½ baguette (french bread) 12 slices
- 4 tablespoons extra virgin olive oil divided
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Instructions
Prep work:
- Chop your tomatoes into small pieces (cubes). Cut the end off, then cut the tomato in half and each half into quarters. Scoop the seeds with a spoon, and then cut into dice (even size). Gives 2 cups chopped.
- Cut the onion half (keep the root), thinly slice it (follow the onion lines) and then chop it finely.
- Remove the basil leaves from the stems. Stack the leaves on top of each other, roll the leaves into a tight log, and slice the log into thin ribbons.
For the tomato topping:
- Add chopped tomatoes, basil, onion, one garlic clove (minced), to the mixing bowl and season with salt and pepper.
- Drizzle 2 tablespoons of olive oil and stir to combine. Set the mixture aside to marinate while you work on the bread.
For the Bruschetta:
- Slice the bread into ½-inch thick slices and lightly brush both sides (using a pastry brush) with olive oil.
- Heat a skillet, griddle, or grill pan on medium heat. Place the bread slices in a single layer and toast on medium-high heat until golden and crisp (develop grill marks). Flip and toast the other side, too, about 5 minutes on each side.
- You can grill or toast the bread in the oven or in the air fryer.Preheat the oven to 425° F and place the bread on the prepared baking tray in a single layer. Bake for about 8-10 mins or until slightly golden and crusty Or Air fry at 400 degrees for 3-5 minutes or until toast is as golden.
- Once the bread is toasted, remove it to a cooling rack (this prevents it from getting soggy). While bread is still warm, rub a garlic clove on each slice of the crispy bread.
To serve
- Spoon the tomato mixture on each slice of toasted bread. Top it with juice from the tomato mixture. Sprinkle with a pinch of sea salt and freshly cracked black pepper. Drizzle good olive oil or balsamic glaze on top, if desired, and serve immediately.
Video
Notes
Use fresh ingredients: Opt for ripe, juicy tomatoes and fresh basil for the most vibrant flavor.
Quality olive oil: A good extra virgin olive oil will enhance your bruschetta's richness and overall taste.
Deseed tomato (optional): Deseeding is optional but highly recommended and prevents bruschetta from getting soggy.
Toast the Bread Well: Ensure the bread is golden and crisp, then place it on a cooling rack to prevent it from getting soggy from its heat.
Season generously: Don’t skimp on salt and pepper; they help bring out the tomatoes' natural sweetness.
Spicy Kick: add a pinch of red pepper flakes or finely chopped fresh chili to the mixture.
Serve immediately: Bruschetta is best enjoyed fresh. Assemble just before serving to keep the bread crisp and the flavors bright.
Customize Your Toppings: For a tangy twist, add balsamic vinegar or balsamic glaze. For herby flavor, drizzle pesto sauce. If you prefer cheesy, sprinkle on some grated Parmesan cheese or add fresh mozzarella slices or small mozzarella balls to the tomato mixture. Avocado can be added, too, for a creamy twist.
Nutrition
Calories: 149kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 519mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg
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