Recipe for Bruschetta al Pomodoro
(Grilled or Toasted Bread with Tomatoes and Garlic)
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Italians have been making Bruschetta since the 1400s, maybe longer. It's a delicious, healthy and simple antipasto. Larry Theobald of CycleItalia has a delicious and simple recipe
- 6 Roma tomatoes
- 3 Garlic cloves
- extra virgin olive oil (use the best you can find)
- fresh basil leaves
- crusty bread without too many holes
Slice tomatoes in half. Over sink, squirt out seeds and juice, then coarsely chop/dice.
Peel and chop 2 garlic cloves.
Chop or tear basil leaves into small pieces.
Mix tomatoes, garlic and basil together with enough olive oil to moisten, add a half teaspoon of salt and then set the mixture aside to allow the flavors to blend.
Slice bread into thick pieces, toast (or even better, grill over gas grill or charcoal).
Then rub each warm slice with a peeled garlic clove.
Drizzle with olive oil and sprinkle with salt.
Just before serving spoon tomato mixture onto bread (see picture above).
Enjoy with Sangiovese wine!
Larry Theobald and his wife Heather operate CycleItalia cycling tours.