Bruschetta al Pomodoro

Few dishes capture the soul of Italian summer quite like Bruschetta al Pomodoro — fresh, sun-ripened tomatoes piled onto crunchy grilled bread, kissed with olive oil, garlic, and basil. It’s simple, rustic, and wildly satisfying, whether served as an appetizer, snack, or light lunch with a glass of wine.

This recipe is all about letting the ingredients shine. There’s no cheese, no vinegar, and no shortcuts — just good bread, peak-season tomatoes, and a generous pour of extra virgin olive oil.

Bruschetta isn’t just food. It’s a moment. A reminder that the best things are often the simplest.

Why You’ll Love This Recipe:

• Toasted or grilled bread that’s crunchy outside, tender inside

• Juicy tomatoes at their peak, no sogginess here

• Garlic-rubbed bread for bold, authentic flavor

• Fresh basil and olive oil to tie it all together

• Quick and easy — ready in 15 minutes or less

When to Serve Bruschetta:

• As an aperitivo with drinks before dinner

• For a summer lunch alongside a salad or chilled soup

• At dinner parties as a starter or grazing board centerpiece

• Anytime you have too many ripe tomatoes (lucky you)

Storage:

• Tomato topping: Can be made up to 4 hours ahead, kept at room temperature

• Assembled bruschetta: Best eaten fresh. If storing, keep tomato mix and bread separate and assemble just before serving

Final Thoughts:

This Bruschetta al Pomodoro is proof that you don’t need much to make something special. It’s a celebration of good ingredients, a slice of Italian countryside on your plate, and the easiest way to impress with minimal effort.

Serve it with a chilled glass of white wine, a bowl of olives, and friends gathered around — that’s Italian cooking at its best.

Yield: 4 servings

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Italian Bruschetta al Pomodoro

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Few dishes capture the soul of Italian summer quite like Bruschetta al Pomodoro— fresh, sun-ripened tomatoes piled onto crunchy grilled bread, kissed with olive oil, garlic, and basil. It’s simple, rustic, and wildly satisfying, whether served as an appetizer, snack, or light lunch with a glass of wine.

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Ingredients

For the Topping

• 4–5 ripe tomatoes (Roma or heirlooms work well), diced
• 1 small garlic clove, finely grated or minced
• 1 tbsp extra virgin olive oil
• A few fresh basil leaves, chiffonade or torn
• Salt, to taste

For the Bread

• 1 small baguette or rustic Italian loaf, sliced ½-inch thick
• 1–2 garlic cloves (whole, for rubbing)
• Extra olive oil, for brushing or drizzling

Instructions

1. In a medium bowl, gently toss diced tomatoes with minced garlic, olive oil, chopped basil, and salt. Let sit for 10–15 minutes to allow the flavors to meld and the juices to release.
2. Heat a grill pan or skillet over medium-high heat. Brush bread slices lightly with olive oil and grill for 1–2 minutes per side, or until golden with charred marks. Alternatively, toast under the broiler for 2–3 minutes.
3. While still warm, rub each slice with a peeled garlic clove for classic bruschetta flavor.
4. Spoon the tomato mixture onto each slice just before serving. Drizzle with a little extra olive oil and garnish with more basil if desired.
5. Serve immediately while the bread is crisp and the topping is juicy.

Notes

Use the best tomatoes you can find — this dish lives or dies by tomato quality

Don’t overload the bread — a little topping goes a long way

Make it a meal: Serve alongside burrata, prosciutto, or grilled vegetables

Add-ins: For a twist, try a splash of good balsamic, a pinch of chili flakes, or diced shallots

Nutrition Facts

Calories

718

Sugar

38 g

Protein

10 g

Fat

47 g

Carbs

64 g

Sat. Fat

23 g

Cholesterol

0 mg

Fiber

5 g

Net carbs

59 g

Sodium

475 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.