Bruschetta al pomodoro is my go-to appetizer for the summer, a classic of the Italian table. When I make bruschetta, I prefer ripe tomatoes with thin skins — once they have been marinating for 30 minutes with olive oil salt, garlic, and basil they become soft and almost meld into each other.
In today’s recipe, you can see I used my mum’s cuore di bue tomatoes, picked from her vegetable garden. Another trick is to rub the slightly toasted bread with a ripe tomato: it softens the bread while staining it red. This makes it a better backdrop for the marinated tomatoes that you will spoon on top.
(Watch the video above)
Ingredients (serves 4)
- 3 ripe heirloom tomatoes
- 1 clove of garlic
- Fresh basil leaves
- Extra virgin olive oil
- Flaky sea salt
- 4 slices sourdough bread
Directions
- Dice two tomatoes and place them in a bowl.
- Generously dress with thinly sliced garlic, flaky sea salt, a lot of fresh basil leaves torn with your hands, extra virgin olive oil, and mix well. Let the tomatoes marinate at room temperature for about 30 minutes.
- Slice some bread and toast it lightly.
- Rub the toasted bread with the remaining ripe tomato, making sure that the bread is soaked with the tomato juices.
- Top each slice with the marinated tomatoes, including some of the juice.
- Let them sit for 10 minutes, then enjoy!
