Bruschettaal pomodoro.
Toasted bread, tomato and olive oil. To share right away.
15 min4 servings
Prep 10 min · Cook 5 min
Tested in Teresa's kitchen
Ingredients
For 4 servings
- 8 slices of good country bread
- 4 ripe tomatoes
- 1-2 cloves garlic
- Extra virgin olive oil, generously
- A few leaves of fresh basil
- Flaky sea salt
Method
5 steps, simply.
Prepare the tomatoes
Dice the tomatoes, salt lightly, and let them drain for a few minutes in a sieve — you don't want soggy bread.
Grill the bread
Grill the bread — in the oven, under the grill, or in a pan — until golden and crisp.
Rub with garlic
While still warm, rub each slice with a halved garlic clove. The bread grates the garlic: that's enough, and it's half the flavour.
Top with tomatoes
Spread the drained tomatoes over the bread and add a few basil leaves.
Drizzle oil and serve
To finish: pour a generous thread of raw Madre Terra olive oil over each, a pinch of flaky salt, and serve at once.
The small details that make the difference.
A few pointers before you start.
Which tomatoes?
Ripe summer tomatoes at room temperature — they are the whole dish. Out of season, skip bland tomatoes: spread the grilled bread with our Madre Terra sun-dried tomato spread, an equally real winter version.
Do you really need to grill the bread?
Yes. The crunch and the garlic rubbed on warm bread make half the dish — soft bread will never give you a real bruschetta.
Which olive oil?
An extra virgin you'd want to taste off the spoon. Bruschetta doesn't forgive a mediocre oil — all the more reason to make it your tasting.
Good things, to start with.
Bruschetta is an olive oil's final exam. Grilled bread, a clove of garlic, ripe tomatoes, and — this is the whole test — a thread of oil poured raw, with nothing to correct it. A mediocre oil gives itself away at the first bite; a great oil, though, tips the dish into the unforgettable. To taste a bruschetta is, in the end, to taste the oil.
Our Madre Terra extra virgin olive oil is made for exactly that exam: cold-extracted on the hills of Puglia, poured raw over the still-warm bread, it releases its green notes and peppery catch. Use enough to recognise it from the spoon — it's the oil you've come to read here.
La Lettre
The panettoni's arrival, and one recipe a month.
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Gourmethica · Bruschetta al pomodoro · gourmethica.ch/en/recettes/bruschetta-al-pomodoro