Bruschetta al pomodoro comes together with toasted bread, tomatoes, olive oil, garlic, and fresh basil. With so few ingredients, the result depends entirely on how each one is chosen and handled.

The contrast between the crisp bread and the fresh tomato topping carries the dish. The bread is toasted, then topped just before serving so the tomatoes stay bright and the texture holds.

It’s best in the summer when tomatoes and basil are at their peak. It also works well as an easy appetizer to serve with wine.

About this Recipe

This recipe relies on fresh ingredients and comes together quickly. The bread is toasted and rubbed with garlic while still warm so the flavor settles into the surface without overpowering it. The tomatoes are added just before serving so they stay fresh and don’t soften the bread too much.

Fresh basil is traditional and brings a light, slightly sweet note that works well with the tomatoes and olive oil. If basil isn’t available, a small amount of dried oregano can be used instead.

Once you’ve made it once, it becomes more about adjusting the balance and ingredients than following exact measurements.

Ingredients

• Crusty Italian bread
• Tomatoes
• Garlic
• Basil
• Olive oil
• Salt and pepper

Ingredient Notes

1. Tomatoes
Use ripe tomatoes with good flavor. Roma or vine-ripened tomatoes work well because they are not too watery and have a stronger tomato flavor.

2. Olive Oil
Since there are so few ingredients, use a good quality olive oil here. It’s nice to keep a small bottle of better olive oil just for finishing dishes instead of using your everyday cooking oil.

3. Fresh Basil
Fresh basil adds a bright, fresh flavor that works perfectly with the tomatoes and olive oil. Tear the basil leaves by hand instead of cutting them with a knife to prevent bruising and dark spots.

The Recipe

Cooking Tip: Toast the Bread Until Truly Crisp

The texture of the bread matters here. It should be toasted until it is golden and crisp on the outside but still slightly soft in the middle. If the bread is not toasted enough, it becomes soggy when the tomatoes are added.

After toasting, rub one side with a cut garlic clove while the bread is still warm. This melts the garlic slightly into the bread and gives a much better flavor than adding raw chopped garlic to the tomatoes.

Serve With

• On its own, as a snack or appetizer
• Italian cheese board (Parmigiano Reggiano, Pecorino, fresh mozzarella)
• Cured meats like prosciutto, salami, and mortadella
• Marinated olives
• Roasted red peppers
• White bean dip or cannellini beans with olive oil
• Asparagus and prosciutto
• Simple green salad