Bruschetta Pomodoro
Fresh, chopped tomatoes spooned over warm, crunchy garlic bread can be served as an appetizer or with cocktails.
Bruschetta Pomodoro
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Bruschetta Pomodoro
Fresh, chopped tomatoes spooned over warm, crunchy garlic bread can be served as...
![Classic Italian Recipes from "Mad Hungry"](http://www.marthastewart.com/sites/files/marthastewart.com/images/content/tv/mad_hungry/show_photos/season1/mh_1034_spaghetti_with_meatballs_m.jpg "Classic Italian Recipes from "Mad Hungry"")
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Mad Hungry, October 2010
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Yield Makes 20 pieces
Serves 6 as an appetizer
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Ingredients
- 1 8-inch loaf round Italian bread, cut in half crosswise, and cut into 10 slices per side
- 3 tablespoons extra-virgin olive oil
- 4 to 6 Roma tomatoes, cut into 1-inch dice (about 3 cups)
- 1/3 cup fresh basil leaves, cleaned, stacked in a pile, rolled, and cut into a fine julienne
- 6 cloves garlic, 3 crushed and 3 cut in half lengthwise
- 2 teaspoons coarse salt
- Freshly ground black pepper
Directions
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Preheat the oven to 450 degrees Fahrenheit. Set the oven rack in the top part of the oven.
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Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.
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Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt, and pepper. Stir to combine.
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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.
I thought that this was good. Too much salt- next time i'll put in less but otherwise super easy to prepare and yummy.