Bruschetta al Pomodoro e Basilico
The quintessential Italian antipasto: thick slices of crusty country sourdough charred over hot coals, rubbed with raw garlic, and piled high with diced ripe tomatoes, fragrant basil, and fruity olive oil.
Ingredients
- • 4 thick slices rustic Italian sourdough or pagnotta bread
- • 4 ripe plum or vine tomatoes, seeded and diced into small cubes
- • 2 large cloves fresh garlic, peeled and halved
- • 1 bunch fresh basil leaves, hand-torn
- • 4 tbsp top-tier extra virgin olive oil
- • Flaky sea salt (Maldon) and freshly ground black pepper
Preparation Steps
Combine diced ripe tomatoes, torn fresh basil, 3 tablespoons of extra virgin olive oil, a pinch of flaky salt, and black pepper in a bowl. Let sit at room temperature for 15 minutes to release savoury juices.
Grill or toast the thick bread slices over a hot grill or griddle pan until deeply toasted with charred grill marks on both sides.
Immediately while the toasted bread is piping hot, rub the cut garlic cloves firmly across the rough surface of each slice. The heat melts the garlic into the crust.
Spoon the marinated tomato mixture generously over the warm garlic toasts, drizzling with remaining olive oil and tomato juices. Serve immediately.