Bruschette di pomodoro, by Imma
Bruschetta al Pomodoro is one of Italy’s most iconic and beloved appetizers. Originally from central Italy, particularly Tuscany and Lazio, this dish was traditionally a way for farmers to use day-old bread. It has since become a staple in Italian cuisine and around the world, thanks to its irresistible combination of texture and flavor. The foundation is rustic, grilled bread, often rubbed with garlic and brushed with high-quality extra virgin olive oil. It’s then generously topped with a fresh mixture of diced ripe tomatoes, torn basil leaves, a pinch of salt, and sometimes a splash of balsamic vinegar. The contrast between the crisp, smoky bread and the juicy, aromatic tomato topping makes each bite vibrant and satisfying. It’s the perfect expression of cucina povera—Italy’s “peasant cooking” that turns humble ingredients into something extraordinary. Whether served as a starter for a summer dinner party or as a simple snack with a glass of wine, bruschetta brings warmth, color, and flavor to the table.
Recipe: Bruschetta al Pomodoro (Tomato Bruschetta)
Ingredients:
- 6 slices rustic Italian bread
- 3–4 ripe tomatoes, diced
- 1 garlic clove, peeled
- Fresh basil leaves
- Extra virgin olive oil
- Salt (to taste)
- Optional: balsamic vinegar
Instructions:
- Grill or toast the bread slices until golden and crisp.
- Rub one side of each slice with the garlic clove while still warm.
- In a bowl, mix diced tomatoes, chopped basil, a pinch of salt, and a drizzle of olive oil (plus vinegar if using).
- Spoon the tomato mixture generously over the bread.
- Finish with another drizzle of olive oil and serve immediately.
Fresh, fragrant, and bursting with flavor—Bruschetta al Pomodoro is Italian simplicity at its best! 🇮🇹🍅
