Bruschetta al pomodoro

20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x


  • loaf of Italian bread (sliced diagonally into small pieces)
  • 7 ripe plum tomatoes
  • 2 cloves of garlic (minced)
  • 1/2 of a red onion (chopped)
  • several fresh basil leaves (chopped)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste


Combine the tomatoes, garlic, onion, basil, extra virgin olive oil, and balsamic vinegar, and salt and pepper in a large bowl and allow this mixture to sit in the refrigerator for at least an hour. This will allow the varying flavors to blend.

Place the sliced bread in the oven on 450 until it is golden brown. While the bread is still warm, place a significant amount of your topping on it, still cold from the refrigerator.

The contrast between the two – hot and cold, toasted and soft – makes the unique texture and taste of this treat even more enjoyable!

Ed's Review

This savory blend of flavors and textures originated in Central Italy as a way for olive producers to test their oil. Although Americans have become accustomed to giving this title to the tomato based topping, bruschetta actually refers only to the toasted bread. There are many variations of this popular appetizer, but one of the most common is the bruschetta al pomodoro. Some time for preparation is necessary, but the end result is well worth the work.

Nicole Zygmont is a senior at West Chester University. An English major with a minor in Secondary Education, Nicole is an avid reader and loves to write. This rookie chef loves to experiment with new dishes- Italian cuisine being her favorite. Hungry for knowledge, she is excited to learn more about her favorite culture and foods.

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