Sep 04 2026
Restaurants›Italiana Fifty Five Liverpool Road - Italian Restaurant Manchester›Bruschetta Pomodoro Recipe

Bruschetta Pomodoro Recipe

Inspired by Italiana Fifty Five Liverpool Road - Italian Restaurant Manchester
Time30m
Serves6

BABY PLUM TOMATOES, RED ONION, BASIL & PESTO ON HOMEMADE TOASTED BREAD

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Ingredients

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Bread & Toasting

Tomato Topping

Pesto & Finishing

Method

Bread & Toasting

  1. 1

    Preheat & slice

    Preheat the oven to 200°C (400°F). Slice the loaf into 12–14 slices about 1–1.5 cm thick, aiming for uniform pieces for even toasting.

  2. 2

    Brush & toast

    Arrange slices on a baking sheet. Lightly brush both sides of each slice with 3 tablespoons extra-virgin olive oil. Toast in the oven for 6–8 minutes, flipping once halfway, until golden and crisp at the edges.

  3. 3

    Garlic rub

    Remove toasted bread from the oven and while still warm, rub the cut side of the halved garlic clove over the top surface of each slice to impart a subtle garlic flavor. Sprinkle lightly with coarse sea salt if desired. Set aside to cool slightly.

Tomato Topping

  1. 4

    Prepare tomatoes

    Wash the baby plum tomatoes and pat dry. Halve or quarter them depending on size so each piece is bite-sized. Place into a medium bowl.

  2. 5

    Mince onion

    Finely dice half a small red onion and add to the bowl with the tomatoes. The mince should be small so it distributes evenly on the toast.

  3. 6

    Season

    Add 3 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon balsamic vinegar (optional) to the tomato-onion mixture. Toss gently to combine and let sit for 5–10 minutes to macerate and release juices.

  4. 7

    Add basil

    Just before assembling, tear 12 fresh basil leaves into pieces and fold them into the tomato mixture to retain their fresh aroma and color.

Pesto & Finishing

  1. 8

    Assemble bruschetta

    Spread about 1 teaspoon of basil pesto onto each toasted bread slice (reserve remaining pesto for extra). Spoon a generous portion of the tomato-basil mixture on top of the pesto-covered toasts, allowing some of the juices to soak into the bread but avoiding overly soggy pieces.

  2. 9

    Garnish

    Finish each bruschetta with a small shave or sprinkle of parmesan if using and a light drizzle (about 1/2 teaspoon per slice) of extra-virgin olive oil for shine. Arrange on a serving platter.

  3. 10

    Serve

    Serve immediately at room temperature so the toast stays crisp. Leftover tomato topping can be refrigerated for up to 24 hours; re-toast bread before serving again.

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