quad-ticker-0918 Free Shipping on orders over $49* Use code: SHIP4FREEEarn tripe points when you use your WS Visa Card*20% off Baking Essentials* Enter Code: BAKEWARECalphalon Elite Fry Pan Set
Return to Previous Page

Fresh Tomato Toasts (Bruschetta di Pomodori)

Fresh Tomato Toasts (Bruschetta di Pomodori)
Bruschetta can be made with different toppings, the simplest being a rub of garlic and a drizzle of extra-virgin olive oil. This version, which demands summertime's finest vine-ripened tomatoes, is one of the best. A bit of balsamic vinegar brings out the sweetness of the tomatoes. You can also add some chopped garlic, if you like. A thin slice of ricotta salata laid on top of the tomatoes is a nice addition and can turn this antipasto into a light lunch.


  • 2 tomatoes, chopped
  • 6 fresh basil leaves, torn into small pieces
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. balsamic vinegar
  • Coarse salt, to taste
  • 8 slices coarse country bread, each about 1/2 inch
  • 2 large garlic cloves


Preheat a broiler or prepare a fire in a charcoal grill.

In a bowl, combine the tomatoes, basil, olive oil, vinegar and salt and toss well.

Place the bread on a baking sheet or grill rack and broil or grill, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub one side of each slice with the garlic cloves.

Arrange the grilled bread, garlic side up, on a serving platter and spoon on the tomatoes, dividing evenly. Serve immediately. Serves 4.

Adapted from Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).