The classic Italian recipe, bruschetta al pomodoro, includes a toasted crostini topped with an easy tomato, basil, garlic topping. Drizzled with balsamic vinegar and a sprinkle of parmesan cheese, this is a delicious appetizer to serve when tomatoes are at their peak.
PREP TIME 15 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 8servings
Ingredients
1fresh baguetteFrench bread or sourdough
1/4cupolive oildivided
4roma tomatoesdiced
1tspminced garlic
1/4cupfresh basil
2tbspfresh grated parmesan*see notes
1tbspbalsamic vinegar
Salt and Pepper to taste
Instructions
Prepare the Crostini
Preheat the oven to 400°F. Slice the fresh bread into 1/2-inch thick slices on an angle.
Brush both sides of each piece of bread with 2 tablespoons of olive oil and line them up on a single layer on a large baking sheet.
Bake for 5 minutes and then turn the bread pieces over. Bake for 5 minutes on the other side.
Prepare the Bruschetta al Pomodoro Topping
Add the diced tomatoes and the garlic to a mixing bowl.
Stack the basil leaves up in a neat pile and then roll them up to form a log. Slice them thinly. Add the basil chiffonade to the bowl.
Add the parmesan cheese, remaining olive oil, balsamic vinegar, and salt and pepper to the bowl and gently toss together.
Serving Suggestions
You can serve the bruschetta tomato topping in a serving bowl with the crostini toasts on a platter beside it and let guests top their own toasts. You could also line the toasts up on the platter and spoon the tomato topping on it before serving.