A recipe from Gemo
Bruschetta al Pomodoro
A simple Italian antipasto of crisp toasted bread rubbed with garlic and topped with fresh tomato, basil, olive oil, salt, and black pepper.
Method
- 01
Dice the 500 g tomatoes and place them in a bowl with the torn basil, 4 tablespoons olive oil, salt, and black pepper. Toss gently and let the topping stand while you toast the bread.
⏱ 10 min
- 02
Toast the bread slices under a hot grill or in a 220°C oven until crisp and lightly browned on both sides.
⏱ 5 min
- 03
While the toast is still warm, rub one side of each slice with the cut side of the garlic clove.
- 04
Spoon the tomato mixture over the garlic-rubbed toast, keeping some of the seasoned juices on each slice.
- 05
Finish with a small drizzle of olive oil if desired and serve immediately while the bread is still crisp.
Nutrition
