Bruschetta

5 from 5 votes

This authentic Italian Bruschetta Al Pomodoro recipe came straight from Italy! Fresh, juicy tomatoes, fragrant basil, and a drizzle of olive oil piled on crispy, toasted bread—done with a few tips and tricks.

Prep Time20

Cook Time2

Marinate Tomato Mixture45

Total Time1 7

Course: Appetizer, Snack

Cuisine: Italian, Vegan, Vegetarian

Keyword: bruscetta recipe, bruschetta

Servings: servings

Author: Chelsea Lords

Cost: $6.23

Equipment

Grill or oven

Ingredients

2-1/2 cups diced very ripe tomatoes, 3 tomatoes, see note 1
5 tablespoons olive oil divided
Rustic Italian loaf any kind, sliced into thick coins, see note 2
1 clove fresh garlic sliced in half
8 large fresh basil leaves ripped into small pieces
1/2 teaspoon salt
Balsamic reduction optional, for topping
Flaky sea salt optional, for topping

US - Metric

Instructions

Dice tomatoes into small, even pieces and place them in a medium bowl. Tear basil leaves into small pieces by hand. Gently stir tomatoes and basil together, then form a dome with the mixture.
Drizzle 2 tablespoons olive oil over the dome and sprinkle with salt to taste (I start with 1/2 teaspoon salt). Do not stir. Let it marinate uncovered at room temperature for 45 minutes to an hour.
Slice bread 1-inch thick and brush one side with 2–3 tablespoons oil.
To Grill: Place oiled side down on a cleaned, hot charcoal grill. Grill until golden brown with grill lines (about 30 seconds at 450°F).
To Broil: Set the oven rack 6 inches from the heat source and preheat the broiler to high. Place the bread oiled side up on a baking sheet and broil 1–2 minutes, watching carefully. Remove from oven.
Slice a raw garlic clove in half. With the cut end of the garlic, rub grilled bread slices on both sides.
Taste marinated tomatoes and add more salt if needed. Use a slotted spoon to top each slice of bread with the tomatoes (see note 3). If desired, drizzle with extra oil or balsamic glaze. Enjoy immediately while bread is still warm.

Video

Notes

Note 1: Use ripe garden tomatoes for the best flavor. If using cherry or grape tomatoes in winter, about 1 pint is recommended.

Note 2: Any rustic bread works well. Look for a neutral flavor, good crust, and the ability to hold the tomato mixture without falling apart. Favorites include ciabatta, French baguette, and sourdough.

Note 3: Top only the bread slices you’ll eat immediately to avoid sogginess. For serving, keep toasted bread separate from tomatoes so guests can top their bread as they wish.

Storage: Store the tomato mixture in an airtight container in the fridge for up to 2 days. Keep the toasted bread separate at room temp in an airtight bag to prevent it from getting soggy. Assemble just before serving.

Nutrition