Bruschetta al Pomodoro from A Family Farm in Tuscany Recipes and Stories from Fattoria Poggio Alloro
Bruschetta with Tomoato and
Ingredients
- 3 ripe Roma tomatoes, seeded and diced
- sea salt and freshly ground pepper to taste
- 1/4 cup extra virgin olive oil, plus additional for drizzling
- 5 large basil leaves
- 1 loaf Tuscan bread, about 1 pound, cut into slices about 3/4 inch thick
- 1 large garlic clove peeled and sliced in half, plus additional as needed
Instructions
- combine the tomatoes, salt, pepper, and olive oil. Tear the basil leaves into the mixture and toss to blend all ingredients, set aside
- Grill the bread slices over a fire or under a broiler until lightly browned and crisp on both sides. Rub one side of each bread slice with the cut side of the garlic. Season with salt and drizzle each slice with olive oil
- Spoon a portion of the tomato mixture on each bread slice ans serve
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