Bruschetta Pomodoro Recipe
Extra virgin olive oil, marinated tomatoes, fresh mozzarella
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Ingredients
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Toasted Bread
Marinated Tomatoes
Cheese & Finish
Method
Toasted Bread
- 1
Slice and prepare
Preheat the oven to 200°C (400°F). Slice the baguette on a slight diagonal into 12–14 slices about 1–1.5 cm thick. Arrange slices on a baking sheet in a single layer.
- 2
Brush and toast
Brush each slice lightly on one side with 3 tablespoons extra virgin olive oil (reserve a little for finishing). Sprinkle the oiled side lightly with the coarse salt and freshly ground black pepper. Toast in the oven for 6–8 minutes or until the edges are golden and crisp. For a charred flavor, you can broil for the last 1–2 minutes, watching carefully.
- 3
Marinated Tomatoes
- 4
Prepare tomatoes
If using plum tomatoes, core and dice into ~1 cm pieces. If using cherry tomatoes, halve or quarter them depending on size. Place the cut tomatoes in a medium bowl.
- 5
Make marinade
Add 4 tablespoons extra virgin olive oil, 1 teaspoon red wine vinegar, the remaining minced garlic (about 1–1.5 cloves), sliced basil, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and the optional 1/4 teaspoon sugar to the bowl with tomatoes. Gently toss to combine so tomatoes release some juices and are evenly coated.
- 6
Marinate
Let the tomatoes sit at room temperature for 15–30 minutes to macerate and develop flavor. Taste and adjust seasoning if needed (add a little more salt or vinegar).
Assemble & Finish
- 7
Top toasts
Spoon a generous tablespoon (or more) of the marinated tomato mixture onto each toasted bread slice, allowing some of the olive oil and juices to come along for flavor. Distribute evenly to make about 12–14 bruschette.
- 8
Add mozzarella
Tear or place a slice of fresh mozzarella on top of the tomatoes on each toast. If you prefer the cheese slightly melted, place assembled toasts back in the oven for 2–3 minutes until cheese softens but does not fully melt.
- 9
Finish and garnish
Drizzle the finished bruschette lightly with the remaining 1 tablespoon extra virgin olive oil, garnish with whole fresh basil leaves torn or left whole, and sprinkle a small pinch of flaky sea salt and an extra crack of black pepper over each. Serve immediately while toasts are crisp and tomatoes are fresh.