← Back to Search Results broiling, grilling Italian
tomato-bruschetta

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Bruschetta di Pomodori

Toasted country bread topped with tomatoes has become so popular it is almost a cliché. But when it is made properly with good, chewy bread and ripe tomatoes in season, there really is nothing better. Save this one for the summer tomato season. Here is the basic formula, plus some variations.

Yield : Makes 8

Ingredients

  • 2 to 3 medium ripe tomatoes
  • 3 tablespoons extra virgin olive oil
  • 3 fresh basil leaves or ½ teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 8 ½-inch slices Italian bread
  • 1 garlic clove

Directions

1. Cut the tomatoes in half through the stem end. Cut away the cores. Squeeze out the seeds and juice. Chop the tomatoes into ½-inch pieces.

2. In a medium bowl toss the tomatoes with the oil and salt and pepper to taste. If using fresh basil, stack the leaves and cut them crosswise into thin ribbons. Add the basil or the oregano to the tomatoes and stir well.

3. Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.

4. Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Rub it on one side with the garlic clove. Pile on the tomatoes and serve immediately.

Ten Ways to Vary Tomato Bruschetta:

1. Add finely minced garlic or red or green onion.

2. Add parsley, mint, or thyme instead of basil.

3. Add chopped fresh arugula or watercress.

4. Add diced mozzarella or ricotta salata cheese.

5. Add pitted chopped black or green olives or capers.

6. Top with a slice of mozzarella and run the toasts under the broiler.

7. Top with one or two anchovy fillets.

8. Drizzle with balsamic vinegar.

9. Add olive oil–packed tuna.

10. Top with shavings of Parmigiano-Reggiano.


© 2004 Michele Scicolone

Note from Cookstr's Editors

Nutritional information is based on a serving size of 2 bruschetta, using 2 tomatoes and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

160kcal (8%)
27mg (3%)
11mg (18%)
35mcg RAE (1%)
224mg
15mg
3g
2g
2g
14g
0mg (0%)
267mg (11%)
2g (8%)
11g (17%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
living-raw-food Living Raw Food
by Sarma Melngailis
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-masala American Masala
by Suvir Saran
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?