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Bruschetta al Pomodoro

Bruschetta al Pomodoro

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Ada

Ada

A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat the broiler.
  2. In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
  3. Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.
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Reviews

SLJ6
39

SLJ6

1/25/2004

Fabulous!! Because there is a lot of chopping...(and I double the recipe)..i make the topping a day ahead. The flavors really combine together. I also added a splash of balsamic vinegar and added a little fine chopped red onion. I don't put them back under the broiler to heat, serve it cold. My family and company raves about this recipe!!

LOVEMYWINE
31

LOVEMYWINE

1/25/2004

My husband and I went to Italy for our honeymoon. Bruschetta was one of our favorite appetizers. One thing that I would omit doing is broiling the tomatoes once on the bread. I like the tomatoes uncooked, the way we had it in Italy.

AWADLEY
22

AWADLEY

1/25/2004

This was good, however we added a lot more garlic to it to give it a little bit more flavor. We also brushed one side of the bread with olive oil before baking. Balsamic vinegar also seemed to bring out more of the flavor.

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