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Italian
Bruschetta al Pomodoro
Grilled bread rubbed with raw garlic and piled with tomatoes. Worth making only in tomato season, and unbeatable when you do.
- Time
- 15 mins
- Serves
- 4
- Steps
- 6
- Ingredients
- 7
Method
- 01
Dice the tomatoes, toss them with a good pinch of salt, and leave them in a sieve over a bowl for 10 minutes to drain. Soggy bread is the only way to ruin this.
- 02
Grill or toast the bread until it is charred at the edges and still chewy in the middle.
- 03
While each slice is hot, rub the cut side of a garlic clove firmly across the surface. The rough toast grates the garlic into the bread.
- 04
Combine the drained tomatoes with the basil, olive oil and black pepper.
- 05
Spoon generously over the toast and drizzle with a little more oil.
- 06
Serve immediately, before the bread has any chance to soften.
