Bruschetta al Pomodoro

31 Reviews

Prep: 20 min
Cook: 5 min
Ready In: 25 min

“A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.” - by Ada

Ingredients

8 seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread

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Metric US

Original recipe yields 12 servings

Directions

Preheat the broiler.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
127 cal
6%

Fat
1.9 g
3%

Carbs
23 g
7%

Based on a 2,000 calorie diet

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Reviews (31)

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SLJ6

Jan. 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 ..." See morelittle 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

Jan. 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 uncoo..." See moreked, the way we had it in Italy."

AWADLEY

Jan. 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 brin..." See moreg out more of the flavor."

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