Bruschetta Al Pomodoro Recipe
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Bruschetta al pomodoro is a delicious appetizer that’s made with simple, fresh ingredients. The combination of ripe, juicy tomatoes, fragrant basil, and warm, crusty bread makes for a refreshing and flavorful bite that will keep you wanting more. Seriously, this easy-to-make snack will give you nothing but big flavors and pure comfort.
I was inspired to make my version of this popular Italian food after eating out at Olive Garden – I ordered their Bruschetta al pomodoro for the first time and instantly fell in love! Now everyone is saying that my homemade version is even better than the original.
Bruschetta al pomodoro is an Italian classic that highlights fresh, easy-to-find ingredients. While it’s a year-round favorite, it’s best enjoyed in summer when tomatoes are at their peak. It’s one of my go-tos to serve at summer parties because it’s easy enough to make yet elegant enough to impress guests. I often see this served at outdoor weddings, too!
Whether you’re looking for an appetizer for a casual get-together or a fancy addition to a dinner party, bruschetta al pomodoro is always a good choice.
Why You’ll Love This Recipe
- Fuss-free, simple recipe: Following a few simple steps, you can whip up an amazing appetizer in 30 minutes or less.
- Simple ingredients: Made with familiar ingredients that are easily available year-round.
- Restaurant-quality: Enjoy bruschetta al pomodoro just how you like it at restaurants, for a fraction of the price.
- Crowd-pleaser: Loved by both adults and kids, bruschetta al pomodoro makes a great appetizer, snack, or even a light lunch. The vibrant colors make it visually appealing and perfect for entertaining.
- Customizable: Easily make this recipe your own! Tweak the toppings to suit your taste or dietary preferences.
- Minimal cleanup: With only a few ingredients and tools needed, cleanup is a breeze.
How to Make Bruschetta Al Pomodoro
Capture the freshness of summer with this Olive Garden-inspired bruschetta al pomodoro. With only 10 minutes of prep time, this unbelievably easy recipe will prove how simple it is to recreate the classic, authentic bruschetta al pomodoro just like the ones they love in Italy.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Roma tomatoes: The star of this recipe! Tomatoes form the base of the topping and give a sweet, tangy flavor to the dish. Use fresh, ripe tomatoes for the best flavor.
- Extra virgin olive oil: Adds a rich, fruity flavor that enhances the flavor of the tomatoes and helps meld all the ingredients together.
- Dried oregano leaf
- Salt
- Ground black pepper
- Basil Leaves: Brightens up the dish and adds freshness to it. It also provides that classic Italian touch.
- Italian loaf: Italian bread provides a crunchy, sturdy base for the topping. When toasted, it adds a delightful crunch and a nutty flavor that complements the softness of the tomatoes.
- Garlic cloves
Step-By-Step Instructions
Bruschetta al pomodoro is perfect in its simplicity – it’s easy to make as it is delicious. Follow the simple steps below and you can’t go wrong!
Step 1: Prep the topping
First, start by preheating the oven broiler.
Then, cut the tomatoes in half lengthwise. Remove and discard the seeds by scooping the inside out with a spoon or cutting it out with a knife. Dice each half of the tomato into small pieces and add to a mixing bowl.
Season with oregano, salt and pepper. Add the basil. Finally, toss all the ingredients in a portion of olive oil. Now the topping is prepped and ready to cover and set in the fridge to chill for at least 10 minutes while you prepare the bread.
Step 2: Prep the bread
Cut the loaf into ½-inch thick slices.
Put the remaining olive oil in a small dish. Brush it onto both sides of each piece of bread, then broil on the top rack until the bread is golden brown, about 3 minutes per side. You want the bread slices to be crispy on the outside and soft on the inside.
As an alternative to broiling, you can grill, pan-fry on a griddle, or bake on the center rack at 450F.
Once the bread is toasty, remove it from the oven and rub the garlic cloves all over both sides while it is still warm.
Step 3: Serve
Arrange the bread slices on a serving platter and top each piece with a generous spoonful of the chopped tomato mixture. Serve immediately.
Substitutions & Variations
This version of bruschetta al pomodoro uses common ingredients that you probably already have in your kitchen. If you don’t have the specific type of tomatoes and bread required in this recipe, you can substitute with these:
- Roma tomatoes: Roma is one type of plum tomato, and if you don’t have them, you can substitute with fresh tomatoes in the same family.
- Italian loaf: When I don’t have an Italian loaf on hand, I use a French baguette or a crusty artisan loaf as an alternative. Any hearty, good-quality bread with a sturdy crust like ciabatta, sourdough, or filone are also good options. I found that day-old bread is better than fresh!
The sky’s the limit when customizing this tasty appetizer. You can add any of your favorite toppings and it will be like you have a new appetizer every time. Try these fun variations:
- Avocado: Mix in some diced avocado to the tomato mixture for a creamy texture and rich flavor.
- Cheese: Add a sprinkle of parmesan cheese to the bread just before baking, using freshly-grated parmesan for the best flavor. You can also spread a layer of herbed ricotta on the bread before adding the tomato topping or top the bruschetta with fresh mozzarella slices for a glorious, cheesy bite. Crumbled goat cheese with a drizzle of honey is also delicious!
- Prosciutto: Top your bruschetta with prosciutto slices and a handful of fresh arugula for the ultimate summer vibe. I like serving this variation as part of my beach-themed charcuterie board.
- Vegetables: Add your favorite roasted vegetables to the topping like grilled zucchini, eggplant, or bell peppers for a hearty, veggie-packed variation.
- Olive Tapenade: A spoonful of olive tapenade mixed with the tomato mixture gives the bruschetta a rich, delicious briny flavor.
- Balsamic Glaze: Finish your bruschetta with a drizzle of balsamic glaze for a sweet and tangy kick.
- Spicy: Sprinkle some crushed red pepper flakes into the tomato mix for a bit of heat.
Expert Tips
- Slice the bread right: I always cut the loaf diagonally to get a larger surface area for the topping. If you’re using a large loaf of bread, I recommend cutting the bread slices in half so that they’re more manageable for serving.
- Chop the basil properly: Fresh basil leaves bruise easily if not cut properly. I found that using my hands to tear it into pieces (instead of using a knife), helps keep it fresh for longer and maintain its bright color.
- Go easy on the garlic: A clove of garlic is very strong and pungent, so use a light hand when rubbing it onto the bread before toasting. This will prevent the taste of the garlic clove from overpowering the flavors of the other ingredients.
- Switch up the toppings: I shared a number of bruschetta al pomodoro variations above, but you can add any toppings you like. Minced red onions, finely diced cucumbers, beans, Greek olives, or your favorite cured meat are all tasty options to top bruschetta with.
- Taste and adjust: Taste tomatoes from the fridge. Add a pinch more salt if needed.
- Make-ahead: This recipe is not for assembling ahead of time but you can mix the tomato topping a few hours before serving. Keep them chilled in the fridge and separate from the toast. Combining early can lead to soggy bread. Add some fresh basil to the topping and re-warm the bread in the oven before assembly.
How to Store This Recipe
Arrange leftover bruschetta in a single layer on a large plate or platter, then cover with plastic wrap. Store in the fridge for up to 1 day. Do not freeze. Tomatoes tend to become mealy after being frozen.
To reheat, allow to come to room temperature first before warming under a broiler or in the oven for 1-2 minutes. If you kept the toasts separate, re-crisp them in the air fryer or oven.
What to Serve with Bruschetta Al Pomodoro
At parties, I like to serve the toasts on a platter and the tomato toppings in a bowl. I keep them separate so that guests can assemble their own bruschetta and the bread remains crisp all throughout. Bruschetta al pomodoro pairs well with a crisp white wine, chilled rosé, or a glass of sangria.
This elegant appetizer is a great addition to any antipasto platter, charcuterie board, or charcuterie table alongside a variety of meats, cheeses, seasonal fruits and vegetables, and other charcuterie board breads. Enjoy it with a light soup or your favorite pasta for a well-rounded meal.
More Appetizer and Snack Recipes To Try
If you make this bruschetta al pomodoro, please leave a review. I really appreciate each and every 5-star rating and review comment!
Quick and Easy Bruschetta Al Pomodoro Recipe
Ingredients
- 8 whole Roma tomatoes
- 6 tablespoons extra virgin olive oil divided
- ½ teaspoon dried oregano leaf
- ½ teaspoon salt
- ⅓ teaspoon ground black pepper
- 10 leaves basil chopped
- 1 whole Italian loaf or ciabatta
- 2 cloves garlic
Instructions
- Preheat the oven broiler.
- Cut the tomatoes in half lengthwise. Remove and discard the seeds. Dice each half into small pieces and add to a mixing bowl
- Season with oregano, salt and pepper. Add basil. Toss in 2 tablespoons of olive oil.
- Cover and set in the fridge to chill for at least 10 minutes while you prepare the bread
- Cut the loaf into ½-inch thick slices.
- Put the remaining 4 tablespoons of olive oil in a small dish. Brush it onto both sides of each piece of bread.
- Broil on the top rack until the bread is golden brown, about 3 minutes per side. Rub the garlic cloves all over the toasted bread while it is still warm.
- Arrange the bread slices on a serving platter and top with a generous spoonful of the chopped tomato mixture. Serve immediately.
Video
Notes
- Cut the loaf diagonally to get a larger surface area for the topping. If using a large loaf of bread, cut the bread slices in half so that they’re more manageable for serving.
- Use your hands to tear basil into pieces (instead of using a knife) to help keep it fresh for longer and maintain its bright color.
- Use a light hand when rubbing the garlic cloves onto the bread before toasting to prevent its taste from overpowering the flavors of the other ingredients.
- Switch up the toppings according to your preference. Add any toppings you like such as minced red onions, finely diced cucumbers, beans, Greek olives, or any of your favorite cured meats.
- Taste tomatoes from the fridge. Add a pinch more salt if needed.
- This recipe is not for assembling ahead of time but you can mix the tomato topping a few hours before serving. Chill in the fridge and separate from the toast. Add some fresh basil to the topping and re-warm the bread in the oven before assembly.
Sounds delicious. I haven’t had bread for about 18 years, so I’d put mine on coconut noodles
I’m so glad to hear from you again. That’s an interesting alternative. Let me know how it goes!