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Bruschetta al Pomodoro

4

35 min

Bruschetta al Pomodoro

Bruschetta al Pomodoro Photo 1

Time

35 min

Serving

12 persons

Calories

127

Rating

4.00★ (47)

Cuisine

Italian
Author: Victoria Buriak
This bruschetta recipe is a great summer appetizer featuring fresh tomato salsa on toasted Italian bread.

Ingredients

  • seeded, chopped roma (plum) tomatoes: 8 piece
  • leaves chopped fresh basil: 5 piece
  • garlic: 2 clove (minced)
  • pinch dried oregano: 1 piece
  • dash crushed red pepper: 1 piece
  • pinch salt: 1 piece
  • pinch ground black pepper: 1 piece
  • olive oil: 1 Tbsp
  • loaf French or Italian-style bread: 1 piece (1 pound)

Metric Conversion

Stages of cooking

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  1. Preheat the oven broiler.
    Bruschetta al Pomodoro Photo 2
  2. Combine tomatoes, basil, garlic, oregano, red pepper, salt, pepper, and olive oil in a mixing bowl. Use more olive oil, if necessary, to coat entire mixture. Allow mixture to sit for 10 minutes.
    Bruschetta al Pomodoro Photo 3
  3. Slice bread to 1/2-inch thickness; arrange on a baking sheet in a single layer.
    Bruschetta al Pomodoro Photo 4
  4. Place the baking sheet under the preheated broiler until bread slices are lightly browned, about 1 minute per side.
    Bruschetta al Pomodoro Photo 5
  5. Remove the baking sheet from the oven. Spread tomato mixture on each piece of toasted bread. Return to the oven and broil until tomato mixture is hot but not cooked, 2 to 3 minutes.
    Bruschetta al Pomodoro Photo 6

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