Pomodoro Bruschetta Recipe

Prepare tomatoes

Core and dice the tomatoes into roughly 1/4-inch pieces. If tomatoes are very juicy and you prefer a less watery topping, scoop seeds and excess juice into a bowl and reserve; otherwise dice whole.

Place diced tomatoes in a medium mixing bowl. Add minced garlic, minced shallot (if using), basil chiffonade, extra-virgin olive oil, and red wine vinegar.

Season with salt, black pepper, and a pinch of sugar if tomatoes are acidic. Gently toss to combine. Taste and adjust seasoning.

Let the mixture sit at room temperature for 15–20 minutes to allow flavors to meld. If topping is too watery, spoon off excess liquid or drain in a fine-mesh sieve for 5 minutes before assembling.

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C) or preheat broiler on high if grilling isn’t available.

Slice the baguette into 1/2-inch thick slices on a slight diagonal. Brush both sides lightly with olive oil (about 1/2 tbs per slice).

Place slices on the hot grill or grill pan in a single layer. Grill 1.5–2 minutes per side, until golden brown with char marks. If using broiler, arrange slices on a baking sheet and broil 1–2 minutes per side, watching closely to avoid burning.

Remove grilled bread and immediately rub the top side of each slice with the cut side of the garlic clove to impart a subtle garlic flavor. Sprinkle with a light pinch of coarse salt.

Spoon the tomato topping onto each grilled bread slice right before serving. Use about 2–3 tablespoons of topping per slice so bread stays crisp.

Optional: Sprinkle each bruschetta with a little grated Parmesan or a few shavings of Pecorino and garnish with reserved basil leaves.

Serve immediately so the bread remains crisp. Leftover tomato topping can be refrigerated up to 2 days; bring to room temperature and drain excess liquid before using.