Bruschetta al Pomodoro

Simple yet perfect — grilled bread rubbed with garlic and topped with ripe tomatoes, fresh basil, and extra virgin olive oil.

Nutrition per serving

• 1 loafCrusty Italian bread
• 6Ripe Roma tomatoes
• 10 leavesFresh basil
• 3 tbspExtra virgin olive oil
• 2Garlic cloves
• 1 tspBalsamic vinegar
• to tasteFlaky sea salt
• to tasteBlack pepper

1. 1

   Dice tomatoes, removing seeds. Place in a bowl with torn basil, olive oil, balsamic vinegar, salt, and pepper.

2. 2

   Let the tomato mixture marinate for 10 minutes at room temperature.

3. 3

   Slice bread into 1/2-inch thick slices. Brush lightly with olive oil.

4. 4

   Grill or toast bread until golden with light char marks on both sides.

5. 5

   Immediately rub one side of each warm toast with a halved garlic clove.

6. 6

   Spoon tomato mixture generously onto each bread slice.

7. 7

   Drizzle with extra olive oil and a pinch of flaky sea salt.

8. 8

   Serve immediately while bread is still warm and crispy.

💡 Tips for Bruschetta al Pomodoro

• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • This is a great recipe for beginners — don't overthink it, just have fun!

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