Bruschetta al pomodoro

Method3 steps · about 10 min

1. 1

   Step 1: Heat a griddle pan until hot. Reserve about ½ tbsp of the measured olive oil for the tomatoes; use the remaining oil to lightly drizzle both sides of the bread. Toast on both sides until browned, then rub one side of each hot toast with the same garlic clove (1).

   Uses Large crusty white-bread slices, enough for 4 appetizer portions · Only bread-drizzling oil from the measured stock, up to about ½ tbsp · 1 garlic clove for rubbing toasts

2. 2

   Step 2: Meanwhile dice the 4 tomatoes and finely chop the basil (1 small bunch). Mix with the pinches of salt and black pepper and the reserved approximately ½ tbsp olive oil.

   Uses 4 large ripe plum tomatoes · 1 small bunch fresh basil, finely chopped · A pinch of salt to season tomatoes · A pinch of black pepper to season tomatoes · About ½ tbsp reserved olive oil for tomato topping

3. 3

   Step 3: Arrange the garlic-rubbed toasts on a plate, spoon the prepared tomato-basil mixture over them and serve immediately.

   Uses toasted garlic-rubbed bread · seasoned tomato-basil topping