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A wooden board holds several pieces of bruschetta al pomodoro.

Quick and Easy Bruschetta Al Pomodoro Recipe

Author: Jessica Haggard
Bruschetta al pomodoro or tomato bruschetta is an easy-to-make appetizer that will give you nothing but big flavors and pure comfort. It combines juicy tomatoes, fragrant basil, and crunchy toasted bread that perfectly catch the essence of summer. A few simple steps and 30 minutes is all you need to make this delicious Olive Garden-inspired appetizer.
4 from 1 vote
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Prep Time 10 minutes
Chill Time 10 minutes
Total Time 20 minutes
Course Snacks and Appetizers
Cuisine Italian
Servings 6 servings
Calories 127 kcal

Ingredients
  

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.
Serve: Serve as part of an antipasto platter, charcuterie board, or any party spread. Pair with white wine or cocktails. Enjoy with a light soup or pasta.
Store: Arrange leftovers 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. 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.

Nutrition

Calories: 127kcalCarbohydrates: 1gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 195mgPotassium: 14mgFiber: 0.2gSugar: 0.1gVitamin A: 59IUVitamin C: 1mgCalcium: 7mgIron: 0.2mg
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