Bruschetta al Pomodoro
Bruschetta al Pomodoro is a delicious starter or appetizer to serve family and friends. Made with juicy ripe cherry tomatoes, basil, mint, and extra virgin olive oil and served on baked garlic-rubbed toasts. Discover how to prepare a quick and easy Italian appetizer known as Bruschetta al Pomodoro. In just a few minutes, you can prepare a delicious starter that’s perfect for any gathering all summer long.
Bruschetta al Pomodoro
There’s nothing better in the summer than snacking on Bruschetta al Pomodoro and enjoying a refreshing Aperol Spritz as an aperitif with family and friends. This delicious appetizer is filled with savory flavors in every bite.
The bread is crunchy and crispy, topped with juicy, sweet-tasting tomatoes that have the delightful flavor of fresh basil and a hint of mint in every bite. It is so good, you might want to make them for lunch as a light meal instead (the way our mom did as kids).
This recipe is straightforward with just a few fresh ingredients. And, one you can whip up in 15 minutes.
Bruschetta al Pomodoro is loved throughout Italy. And, it can be prepared with a variety of toppings, which can get quite different and complex. If you love simple and easy bruschetta recipes, be sure to try our favorite Bruschetta with Fig Jam Gorgonzola. It is also very easy and amazing too.
What is a Bruschetta?
Bruschetta is pronounced in Italian as “Broo-Sche-Ta.” Ok, everyone knows what a bruschetta is, right? Well, in case you have never heard of it, it is an Italian appetizer that was created centuries ago, utilizing old stale bread, and summer-ripe garden tomatoes to make this delicious starter known as Bruschetta al Pomodoro.
It’s simply a slice of crusty toasted bread, rubbed with garlic, and topped with a chopped tomato and basil mixture, and it is divine!
What Ingredients Will You Need?
For this recipe, you will need juicy-ripe tomatoes, one loaf of bread, high-quality olive oil, some fresh basil and mint, oregano, vinegar, and salt and pepper. That’s it. Oh, and one garlic clove to rub it onto each slice of toast before adding the tomato mixture.
Helpful Recipe Tips
- The Bread: Look for a loaf of semolina bread or a long baguette at Whole Foods, and ask the person behind the counter to slice it about 3/4 of an inch thick. You want to use a good rustic-style loaf for this. Something like a Day-old Ciabatta can be a great choice, too.
- The Tomatoes: Be sure to use ripe, juicy tomatoes for this recipe. And the summer season is ideal for the best and sweetest-tasting tomatoes.
- Your Patience: Allow the tomato mixture to sit and marinate for 10 minutes before serving on toasted bread. This allows the flavors to meld and become more flavorful.
- Other Tomatoes: If you don’t have cherry tomatoes, try tomatoes-on-the-vine, or Roma tomatoes. They will work just as well.
- Toasting the Bread: You can do this in the oven, baked, or under the broiler (grill), on a griddle pan, or on the outside grill (BBQ).
- The Garlic: Take one peeled clove of garlic and rub it over the crispy bread. Rub firmly enough that it releases some garlic flavor/juice, but not too hard that you could break or tear the slice.
How to Make Bruschetta al Pomodoro?
Ok, so let’s make this bruschetta al pomodoro today! There are only a few easy steps to follow. Also, keep in mind, our full printable recipe card is located at the bottom. But first, let’s run through these easy steps so you will see what’s involved before you start.
- First, chop and marinate. For this recipe, we decided to use cherry tomatoes. First, chop and marinate the tomatoes with fresh herbs and seasonings for a least 10 minutes. Here is where you can place the bowl in the fridge to keep it nice and chilled. While the tomatoes marinate, let’s prepare the bread.
2. Next, let’s toast the sliced bread. The easiest way is to place all the slices of bread on a baking sheet and bake them in the oven until golden brown, about 4 to 5 minutes, then carefully flip each slice over and continue to bake for a few minutes more. Remove and set them aside.
3. Then lightly rub each slice of toast with a fresh garlic clove that’s been sliced in half. Be careful, if you press too hard, you could break the toast.
4. Finally, spoon the tomato mixture over each toast, garnish with extra fresh basil, and set them on a white serving platter or a charcuterie board and in a cool place for a few minutes. Then serve.
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Italian Recipes
- Sweet Melon with Prosciutto di Parma
- Fast & Easy Broccoli Fritters
- Burrata Carprese Crostini Bites
- Spinach and Cheese Squares
- Easy Caprese Skewers
- Easy Fried Ravioli
Bruschetta al Pomodoro
Bruschetta al Pomodoro is a simple recipe for a delicious appetizer to serve all summer long. A wonderful starter, bruschetta is crunchy, loaded with juicy ripe tomatoes, and that's scrumptiously delicious!
Ingredients
- 8 slices of semolina bread or any Italian loaf
- 1 pint of small cherry tomatoes
- 2 to 3 small mint leaves - finely chopped
- 4 to 5 small basil leaves - finely chopped
- 2 Tbsp. extra virgin olive oil
- 1 to 2 Tbsp. red or white wine vinegar
- pinch of salt and black pepper
- 1/8 tsp. of dried oregano
- 1 garlic clove ( to rub the toasted slices of bread)
Instructions
- Preheat the oven to 350°F (175°C).
- First, slice all the small cherry tomatoes in half or quarters and toss them into a small mixing bowl.
- Add the rest of the ingredients, but hold the garlic. Stir the tomatoes to combine and set them aside to marinate, at least 10 minutes. Next, taste your tomato salad mixture, and adjust the flavor with some salt and oregano, as needed.
- Meanwhile, place your sliced semolina bread onto a baking sheet and place it into your oven to toast for at least 4 to 5 minutes. Remove and flip each slice over, and return to the oven to continue to toast for an additional 3 to 4 minutes, or until they are golden brown. Remove and set them aside to cool for a few minutes.
- Take a slice of toasted bread, one at a time, and lightly rub each slice with the garlic clove. Then, spoon some of the tomato mixture over each slice and set them down onto a serving platter.
- Place the serving platter either on your counter in a cool place, up to 15 minutes before serving. Garnish with extra basil leaves around or on top.
- Then serve.
Notes
Recipe Tips
- Look for a loaf of semolina bread or a long baguette at Whole Foods, and ask the person behind the counter to slice it about 3/4 of an inch thick.
- Be sure to use ripe, juicy tomatoes for this recipe. And, the summer season is ideal for the best and sweetest tasting tomatoes.
- Allow the tomato mixture to sit and marinate for 10 minutes before serving on toasted bread. This allows the flavors to meld and become more flavorful.
- If you don't have cherry tomatoes, try tomatoes-on-the-vine, or Roma tomatoes. They will work just as well.
Nutrition Information:
Yield: 6 to 8 servings Serving Size: 1 servingAmount Per Serving: Calories: 130Total Fat: 5.1gCarbohydrates: 20.4gFiber: 7.2gSugar: 1.5gProtein: 5.3g
Have a Delicious Day! 🙂
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anna and liz
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This was AMAZING!! So easy and quick to make, and a delicious dish for my dinner party. I took your advice and served aperol spritz for some cocktails and it was perfect. Thank you Anna!!
That is awesome, Chiara! Thank you so much for stopping by and leaving comment. We so appreciate your support! Enjoy and keep cooking! 🙂