← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lucid-food Lucid Food
by Louisa Shafia
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
flavor Flavor
by Rocco DiSpirito
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
good-to-the-grain Good to the Grain
by Kim Boyce
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?