Bruschetta Pomodoro Recipe
(With Approx 80 Crostini)
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Ingredients
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Tomato topping
Crostini (about 80 pieces)
Method
Tomato topping
- 1
Prepare tomatoes
Core and seed the tomatoes: halve each tomato lengthwise, scoop out seeds and excess juice with a spoon, then dice the flesh into small 1/4-inch pieces. You want a chunky but not watery mix. Place diced tomatoes into a large mixing bowl.
- 2
- 3
Season and dress
Add 3 tablespoons red wine vinegar, 3/4 cup extra-virgin olive oil, 3 teaspoons kosher salt, and 2 teaspoons freshly ground black pepper to the tomato mixture. Stir gently until evenly coated.
- 4
Add basil and rest
Fold in the sliced basil leaves. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to meld. If it becomes too watery, drain off a little excess liquid before assembling crostini. Taste and adjust seasoning (salt, pepper, or a splash more vinegar) just before serving.
Crostini (about 80 pieces)
- 5
- 6
Brush slices
Arrange the bread slices in a single layer on rimmed baking sheets. Brush the tops lightly with the reserved 3/4 cup extra-virgin olive oil (use a pastry brush) so each slice has a thin coating. If preferred, drizzle and spread with fingertips to ensure even coverage.
- 7
Toast crostini
Bake in the preheated oven for 8–12 minutes, rotating pans once, until edges are golden and the centers are crisp but not hard. For extra color, switch to broil for the last 30–60 seconds while watching carefully.
- 8
Rub with garlic
Remove crostini from the oven and immediately rub the top of each warm slice with a cut-half garlic clove to impart a gentle garlic flavor. The warmth will release the garlic aroma.
- 9
Finish and serve
If desired, sprinkle a small pinch of coarse sea salt over the crostini. To assemble, spoon the tomato mixture onto each crostini just before serving so bread remains crisp (roughly 1 tablespoon topping per slice). Arrange on a platter and serve immediately. Leftover topping can be kept refrigerated up to 2 days (drain before using to avoid soggy bread).