Bruschetta al Pomodoro

    20 mins

    A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.

    49 people made this

    Serves: 12 

    • 8 seeded, chopped roma (plum) tomatoes
    • 5 leaves chopped fresh Italian basil
    • 2 cloves minced garlic
    • 1 pinch dried oregano
    • 1 dash crushed red pepper
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 1 tablespoon olive oil
    • 1 (450g) loaf French or Italian-style bread

    Prep:5min  ›  Cook:5min  ›  Extra time:10min setting  ›  Ready in:20min 

    1. Preheat the broiler.
    2. 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.
    3. Slice the bread. On a baking tray, 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.

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    Reviews in English (32)


    Something else. add a dash of balsamic vinegar, use sundried tomatoes oil instead of olive oil, minus red pepper and add onion instead of garlic.  -  17 Sep 2010


    Fabulous!! Because there is a lot of chopping...(and I double the recipe)..i make the topping a day ahead. The flavors really combine together. I also added a splash of balsamic vinegar and added a little fine chopped red onion. I don't put them back under the broiler to heat, serve it cold. My family and company raves about this recipe!!  -  20 Mar 2002  (Review from Allrecipes US | Canada)


    My husband and I went to Italy for our honeymoon. Bruschetta was one of our favorite appetizers. One thing that I would omit doing is broiling the tomatoes once on the bread. I like the tomatoes uncooked, the way we had it in Italy.  -  27 Feb 2001  (Review from Allrecipes US | Canada)