Italian · starter

Bruschetta al Pomodoro

Name: Bruschetta al Pomodoro
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 450 g Roma Tomatoes (finely diced); 10 g Basil (torn); 2 cloves Garlic (halved); 30 ml Extra Virgin Olive Oil; 200 g Ciabatta (thick slices); 3 g Salt (fine); 1 g Black Pepper (freshly cracked)

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

The bread decides the dish. Use a crusty loaf with an open crumb, such as ciabatta, cut thick, so it takes the garlic rub and holds the tomato juices without going soft. Roma tomatoes have more flesh and less water than round ones, so the topping stays chunky instead of watery. Dress the tomatoes first and toast the bread while they rest, then spoon the juices on with the tomatoes. Serve as soon as the toasts are topped, before the bread softens.

VeganDairy-FreeNut-Free

25 minstart to table

10 min prep · 5 min cook · 10 min hands-offServes4× slice221 kcal a serving

Cook · 25 min

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Four slices of toasted ciabatta topped with diced roma tomatoes and torn basil on a wooden board.

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Method

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Per serving

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221

Calories

6 g

Protein

29 g

Carbs

9 g

Fat

2 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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