Best 4 Bruschetta Al Pomodoro Recipes

BRUSCHETTA AL POMODORO

Steps:

• Preheat the broiler.
• In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
• Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.

OLIVE GARDEN BRUSCHETTA AL POMODORO

Steps:

• Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
• When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.

BRUSCHETTA POMODORO

Steps:

• Measure out 2 Tbsp of Olive Oil into a bowl and season with salt and pepper. Half the tomatoes and scrape out the seeds. Mop up any moisture on the tomatoes using kitchen paper. Dice the tomatoes and add to the olive oil. Chop up a small bunch of basil leaves and add to the tomatoes, stirring to combine all the ingredients.
• Cut the bread on an angle into 1cm thick slices, rub the garlic clove over one side and brown under the grill.
• Spoon the tomato mixture over the bread and serve. Simple but delicious.
• Some may choose to use onion in the tomato mixture but I prefer this dish without.

BRUSCHETTA POMODORO

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Set the oven rack in the top part of the oven.
• Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.
• Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt, and pepper. Stir to combine.
• Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.