Bruschetta Al Pomodoro Recipe
CHERRY TOMATOES, PESTO & BASIL SERVED ON TOASTED HOMEMADE BREAD
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Ingredients
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Tomato topping
Bread & toasting
Finishing
Method
Tomato topping
- 1
Prepare tomatoes
Wash and dry the cherry tomatoes. Halve each tomato (quarter if very large) and place in a medium mixing bowl.
- 2
Mince garlic
Finely mince 1 garlic clove until almost paste-like. Add to the bowl with tomatoes.
- 3
Add basil and seasonings
Roughly chiffonade or tear 1/2 cup fresh basil leaves and add to the tomatoes. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 3 tablespoons pesto, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and optional 1/8 teaspoon red pepper flakes. Gently toss to combine, taking care not to mash the tomatoes.
- 4
Marinate briefly
Let the tomato mixture sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust salt, pepper or a splash more vinegar or olive oil as desired.
Bread & toasting
- 5
Slice the bread
Cut the homemade loaf into 12 slices about 1/2-inch (1.2 cm) thick. Aim for uniform slices so toasting is even.
- 6
Brush and toast
Preheat oven to 425°F (220°C) or heat a pan/grill. Lightly brush both sides of each slice with 3 tablespoons extra-virgin olive oil. Arrange on a baking sheet and toast in the oven for 5–7 minutes until golden at the edges, then flip and toast an additional 2–3 minutes until crisp. If using a skillet or grill, toast 1–2 minutes per side until nicely charred.
- 7
Rub with garlic
Remove toasted bread from heat and, while still warm, rub the top surface of each slice with the cut side of the remaining garlic clove to impart a subtle garlic aroma.
Assembly & finishing
- 8
Assemble bruschetta
Spoon 1 to 2 tablespoons of the pesto-tomato mixture onto each toasted bread slice, spreading slightly but leaving juices in the bowl to avoid soggy bread. If you prefer, brush a thin layer of extra pesto on the toast first for a more pronounced pesto flavor before adding tomatoes.
- 9
Garnish
Top each bruschetta with a few small basil leaves, a light sprinkle of flaky sea salt, and 1/4 teaspoon of grated Parmesan or Pecorino if using.
- 10
Serve
Arrange bruschetta on a serving platter and serve immediately so bread remains crisp. Leftover tomato mixture can be refrigerated up to 24 hours; toast bread just before serving.