Bruschetta al Pomodoro
Prep Time:
15 minutes
Cook Time:
30 minutes
Serving Size:

Ingredients

4 Roma (plum) tomatoes, diced

2 garlic cloves, chopped

1 garlic clove, cut in half

Black pepper to taste

Salt to taste

10 medium fresh basil leaves, chopped

4 Tbsp extra virgin olive oil

8 slices crusty Italian bread

Extra virgin olive oil (to drizzle)

Ingredients

2 lbs Roma (plum) tomatoes, diced

4 garlic cloves, chopped

2 garlic cloves, cut in half

Black pepper to taste

Salt to taste

20 medium fresh basil leaves, chopped

½ cup extra virgin olive oil

16 slices crusty Italian bread

Extra virgin olive oil (to drizzle)

Ingredients

3 lbs Roma (plum) tomatoes, diced

6 garlic cloves, chopped

3 Garlic cloves, cut in half

Black pepper to taste

Salt to taste

30 medium fresh basil leaves, chopped

¾ cup extra virgin olive oil

24 slices crusty Italian bread

Extra virgin olive oil (to drizzle)

Procedures

  1. COMBINE diced tomatoes and chopped garlic in a mixing bowl. Season with salt & pepper to taste. Add half of chopped basil and 4 Tbsp of extra virgin olive oil.
  2. DRIZZLE both sides of bread slices with extra virgin olive oil. Grill bread lightly on both sides.
  3. RUB grilled bread with cut half of garlic clove to infuse with flavor. Top each slice with tomato mixture.
  4. GARNISH with remaining chopped basil and serve immediately.