Bruschetta al Pomodoro is the most common type of bruschetta known in the United States and in many other countries. However, the word “bruschetta” is from the Italian verb “brusciare” which means to burn or toast. And, in Italy bruschetta is made when bread is toasted, rubbed with garlic, drizzled with olive oil and than topped with a pinch of salt. Today, it is a “carrier” for different toppings. Enjoy the most my most famous Tomato Bruschetta.
Bruschetta al Pomodoro
- Difficulty Level Easy
Ingredients
- 6 slices country-style bread or baguette (sliced diagonally)
- 1 pound ripe tomatoes
- 2 cloves fresh garlic, finely chopped
- 1 handful fresh basil, finely chopped
- 1 tablespoon oregano
- Pinch of peperoncino
- Salt and pepper
- 1 cup Extra Virgin Olive Oil
Instructions
- Immerse the tomatoes in very hot water, then in cold water, and peel
- Chop tomatoes into small pieces and add garlic, basil, peperoncino, and salt and pepper
- Add Extra Virgin Olive Oil and marinate at room temperature for at least 1 hour
- Just before serving, grill the bread
- Place each slice on a plate and top with the sauce
- Drizzle with Extra Virgin Olive Oil (robust intensity) before serving
- Course : Appetizer
- Recipe Type : Appetizer
- Ingredient : Basil, Country-Style Bread, Extra Virgin Olive Oil, Garlic, Oregano, Peperoncino, Pepper, Salt, Tomatoes
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