Charred crusty bread rubbed with garlic and topped with a vibrant tumble of ripe tomatoes, fresh basil, and peppery olive oil.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rustic wooden board
Garnishes: basil leaves, olive oil drizzle
Accompaniments: mixed olives
Instructions
-
1
Dice tomatoes, toss with torn basil, 2 tbsp olive oil, balsamic, salt, and pepper. Let sit 10 min.
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2
Grill or toast bread slices until charred on both sides.
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3
Rub one side of each toast with a halved garlic clove.
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4
Drizzle toasts with remaining olive oil.
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5
Spoon the tomato mixture generously onto each slice. Serve immediately.
Did You Know?
The word bruschetta comes from "bruscare," meaning to roast over coals. Italians originally made it simply to test new olive oil.
Chef's Notes
Equipment Tips
- grill or grill pan
- mixing bowl
- sharp knife
Garnishing
basil leaves, olive oil drizzle
Accompaniments
mixed olives
The Story Behind Bruschetta al Pomodoro
Born as a humble way for farmers in central Italy to use stale bread and showcase the season's first-pressed olive oil, bruschetta evolved from peasant snack to beloved antipasto served worldwide.
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