This bruschetta al pomodoro recipe is a great summer appetizer featuring fresh tomato salsa on toasted Italian bread.
Preparation Details
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 12
Ingredients
- 8 Roma (plum) tomatoes, seeded and chopped
- 5 leaves chopped fresh basil
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pinch dried oregano
- 1 pinch red pepper flakes
- 1 pinch salt
- 1 pinch ground black pepper
- 1 (1 pound) loaf French or Italian-style bread
Steps
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Combine tomatoes, basil, garlic, olive oil, oregano, pepper flakes, salt, and black pepper in a mixing bowl. Add more olive oil to coat entire mixture, if necessary. Set salsa aside for 10 minutes.
- Slice bread into 1/2-inch-thick slices; arrange on a baking sheet in a single layer.
- Broil in the preheated broiler until lightly browned, about 1 minute per side. Remove from broiler.
- Spread tomato salsa on toasted bread slices; return to the oven. Broil until salsa is hot but not cooked, 2 to 3 minutes.
