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Bruschetta al pomodoro


1 Italian or Sourdough bread
1 Garlic clove minced
Extra Virgin Olive oil
2 Large Tomatoes chopped
Salt to taste
Pepper to taste
Chopped fresh basil


A classic Italian appetiser, served to accompany aperitifs or served as started, it is easy to make and pleases everyone


Slice the bread and toast it until lightly browned, either in a toaster or oven. While the bread is being toasted, chop the tomatoes and put them in a bowl, add extra virgin olive oil, chopped garlic, salt and pepper and mix.

Once the bread is ready, in a serving plattee, align the slices and add the mixture on top of each one, add a leaf of basil before serving.

A different ways of preparing the Bruschetta al pomodoro include brushing the garlic over one side of the bread and chop the basil and add it to the mixture, the difference is in the flavour. Brushing the garlic diminishes the garlic flavour and chopped basil adds basil taste to the mixture.

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