Bruschetta Al Pomodoro (2pz) Recipe

Prepare the tomatoes: wash, core and finely dice the tomatoes into small 1/4-inch pieces. Place diced tomatoes in a medium bowl.

Chiffonade the basil: stack the basil leaves, roll tightly and slice thinly. Add basil to the bowl with tomatoes, reserving one small leaf for garnish if desired.

Season the mixture: add 1 tablespoon extra-virgin olive oil, 1/2 teaspoon red wine vinegar, 1/2 teaspoon fine sea salt and 2 cranks of freshly ground black pepper to the tomato-basil bowl. Gently toss to combine. Let sit at room temperature for 10 minutes to marry the flavors.

Toast the bread: preheat a grill pan or oven broiler. Brush both sides of the 2 slices of bread lightly with 2 tablespoons of extra-virgin olive oil. Place the bread under the broiler or on a hot grill pan about 4–6 inches from heat. Toast 1–2 minutes per side, or until golden brown and crisp. Watch closely to avoid burning.

Rub with garlic and season: when the toasted bread is warm, rub the cut side of the garlic clove over the top of each slice so a light garlic flavor transfers. Sprinkle each slice with a pinch of sea salt (use about 1/4 tsp per slice).

Top the bread: spoon the tomato-basil mixture evenly onto the two toasted slices, allowing some of the liquid to drain so the bread stays crisp. Press lightly so the topping adheres.

Finish: drizzle about 1/2 teaspoon extra-virgin olive oil across both bruschette and, if using, sprinkle 1 teaspoon freshly grated Parmigiano-Reggiano or Pecorino evenly over them. Garnish with reserved basil leaf(s).

Serve: place the two bruschette on a serving plate and serve immediately so the bread remains crisp. Estimated resting time after assembling is none—serve right away.