How to Make Bruschetta al Pomodoro

Find out how to make authentic Italian tomato bruschetta with this easy recipe! This bruschetta al pomodoro is perfect for any summer occasion.  Bruschetta al Pomodoro was one of the first recipes I learned to make when I took a weekly cooking class in Florence years ago. It makes sense our teacher chose this particular recipe to teach. Tomato bruschetta is one item I'm seeing on just about every menu here in Tuscany. In the summer when the tomatoes are dark red, sweet, and juicy, there is no better way to eat them than atop grilled crusty bread with garlic, basil, and a little good olive oil. If there's one simple and authentic Italian recipe to know, it's this bruschetta.

Technically bruschetta refers to the way the bread is prepared rather than the topping. Many Americans think bruschetta is the tomato topping you see here. In Italy, there are endless types of bruschetta, from plain toasted bread with garlic, salt and olive oil, to bruschetta with white beans, to the pesto bruschetta that's popular in Liguria. This tomato bruschetta, is certainly the most traditional version here in Tuscany.
In the town of Greve in Chianti, one of the restaurant awnings even reads, "bruschetteria."

Bruschetta al Pomodoro makes a terrific snack or appetizer whether it's at home or to bring to a summer party.  When I have extra tomato bruschetta topping I love adding it to salads, quinoa, or lentils.



Some places serve bruschetta al pomodoro even more simply. This deconstructed tomato bruschetta was from a restaurant in the charming town of Radda in Chianti. In the Tuscan heat, the fresh tomatoes and hearty toast went so well with a chickpea salad. 
Yield: Makes about 6-8 piecesAuthor: Yummy Mummy KitchenPrint RecipeBruschetta al PomodoroFind out how to make tomato bruschetta the traditional Italian way. This bruschetta recipe is perfect for any summer occasion.prep time: 5 MINScook time: 10 MINStotal time: 15 minsINGREDIENTS:
5 Roma or other medium sized tomatoes5 fresh basil leaves1 tablespoon extra virgin olive oil, plus moresea salt, to tasteblack pepper, to taste1 tablespoon balsamic vinegar (optional)1 small loaf rustic Italian or French bread, sliced 1/2" thick1 clove garlic, peeled and halved crosswiseINSTRUCTIONS
Dice the tomatoes and place in a medium sized bowl. Tear or chop the basil into small pieces and add to the tomatoes. Add the olive oil and season to taste with salt and pepper. Add the balsamic if using. Cover and place in the refrigerator.For the bread, either grill on a BBQ or grill pan, or toast in the oven until. While the toast is still warm, rub the cut sides of garlic over one side of each piece of toast. Drizzle with a little olive oil and sprinkle with a small pinch of salt and pepper. Top with the tomato mixture and enjoy!http://www.yummymummykitchen.com/2017/06/how-to-make-bruschetta-al-pomodoro.htmlCreated using The Recipes Generator.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}#recipe .recipe-name{font-size: 21px;}#recipe .info{font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:'';display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7}.ingredients h3,.instructions h3{font-size:20px !important;margin-bottom:0;color:#000}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{display:none;font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{ font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}#recipe .image{text-align:center;margin-bottom:25px;margin-right:20px;float:left}#recipe .image img{max-width:250px}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left}#recipe .summary{line-height:1.7;font-style:italic}#recipe .time{background:#fff;clear:both;border:1px solid #d7d7d7}