Italian · Free
Bruschetta al Pomodoro
Toasted rustic bread rubbed with garlic and piled with a fresh mixture of ripe tomatoes, basil, and olive oil -- a bright, easy antipasto that tastes like an Italian summer.
****+
Prep 15 min · Cook 10 min
Method
Dice the tomatoes into small 1/4-inch pieces and place them in a medium bowl. If the tomatoes are very watery, you can scoop out some of the seeds first so the topping does not get soggy.
Add the minced garlic clove, the sliced basil, 3 tablespoons of the olive oil, the red wine vinegar, the salt, and the black pepper to the bowl.
Stir everything together gently, then let the mixture sit at room temperature for 10 to 15 minutes so the flavors mingle and the tomatoes release a little juice.
While the tomatoes marinate, slice the bread on a slight diagonal into pieces about 1/2 inch thick, giving you 8 to 12 slices.
Heat a grill pan or large skillet over medium-high heat, or set your oven broiler to high. Brush both sides of each bread slice lightly with the remaining 2 tablespoons olive oil.
Toast the bread for about 2 minutes per side in the pan, or 1 to 2 minutes per side under the broiler, until golden brown with crisp edges but still slightly chewy in the center. Watch broiler toast closely -- it can burn in seconds.
While the toast is still warm, rub one side of each slice with the cut face of the whole garlic clove. The rough toasted surface acts like a grater and picks up just the right amount of garlic flavor.
Give the tomato mixture a final stir and taste it, adding a pinch more salt if needed.
Using a slotted spoon (to leave excess liquid behind), pile a generous spoonful of the tomato topping onto each slice of toast right before serving.
Finish with a few shaved pieces of Parmesan if using and a light drizzle of olive oil over the top.
Serve immediately while the bread is still crisp, since it softens quickly once topped.
Chef's tips
- Use the ripest, most fragrant tomatoes you can find; since they are barely cooked, their quality makes or breaks the dish.
- Top the toasts only right before serving -- assembled too early, the bread soaks up the juices and turns soft.
- Use a slotted spoon to lift the tomatoes so you leave the watery juice behind in the bowl.
Cooking times vary by equipment -- cook to temperature and to taste.
