Bruschetta al Pomodoro

Name: Bruschetta al Pomodoro
Prep time: 15 min
Cook time: 7 min
Yield: 6 to 8 servings
Cuisine: Italian Menu
Ingredients: Roma Tomatoes — 650g; Fresh Basil — ⅓ cup; Garlic Cloves — 4; Extra Virgin Olive Oil — 2 tbsp; Balsamic Vinegar — 1 tbsp; Salt — ½ tsp; Black Pepper — ¼ tsp; French Baguette — 1; Extra Virgin Olive Oil — 3 tbsp; Garlic Clove — 1; Parmesan Cheese — ½ cup; Balsamic Glaze — To Taste; Extra Virgin Olive Oil — To Taste

Originating as a humble Italian classic, this vibrant antipasto features thick slices of rustic sourdough grilled over open flames, lightly rubbed with fresh garlic and drizzled with fruity extra virgin olive oil. Topped with a generous mound of sweet vine-ripened tomatoes, torn basil, and sea salt, every bite delivers a remarkable crunch followed by a refreshing burst of bright Mediterranean flavour.

Cuisines

Cooking Instructions

Preparation: 15 minutes (plus 15 to 30 minutes marinating)
Cooking: 7 minutes

Servings: 6 to 8

Notes:

For best results, use ripe homegrown or vine-ripened Roma tomatoes.

The garlic amount can be adjusted to personal taste preference.

Garnish options include a light drizzle of extra virgin olive oil or a drizzle of sweet balsamic glaze just before serving.

To keep the bread crisp when serving for parties, keep the toasted bread and tomato mixture separate so guests can assemble their own.

Prepare Tomatoes
Remove the cores from 6 medium Roma tomatoes, dice them finely, and drain off any excess liquid before transferring to a mixing bowl.

Make Topping
Add ⅓ cup chiffonade fresh basil, 4 finely minced garlic cloves, 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, ½ tsp salt, and ¼ tsp black pepper to the tomatoes. Stir well and set aside at room temperature to marinate for 15 to 30 minutes.

Prepare Garlic Oil and Bread
Preheat oven to 200°C (400°F) with a rack in the centre. In a small bowl, combine 1 finely minced garlic clove with 3 tbsp extra virgin olive oil. Slice 1 French baguette diagonally into 1cm thick slices and place on a baking sheet lined with baking paper. Brush both sides of each slice with the garlic-infused olive oil.

Toast Bread
Sprinkle each oiled bread slice evenly with shredded parmesan cheese using ⅓ to ½ cup total. Bake at 200°C for 5 minutes, then switch to high broil for 1 to 2 minutes until the cheese is melted and the edges are golden brown.

Assemble and Serve
Spoon the marinated tomato mixture generously onto each warm, toasted bread slice. Drizzle with additional extra virgin olive oil or balsamic glaze if desired, and serve immediately.