Bruschetta al Pomodoro
Grilled bread, ripe tomato, good oil
Classic Tuscan bruschetta: thick country bread grilled hard, rubbed with raw garlic and topped with marinated tomatoes, basil and olive oil.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 6 servings
Ingredients
- 1 loaf country bread, cut into 6 thick slices
- 1½ lbs ripe tomatoes, diced
- 2 garlic cloves, halved
- 10 basil leaves, torn
- ¼ cup extra-virgin olive oil
- Flaky salt and black pepper
Instructions
- 01
Salt the tomatoes. Toss the diced tomatoes with a big pinch of salt and let them drain in a colander for 10 minutes so the bread stays crisp.
- 02
Grill the bread. Char the slices over a hot grill or in a dry cast iron pan until striped and smoky on both sides.
- 03
Rub with garlic. Drag a cut garlic clove across the hot, rough surface of each slice — the bread acts like a grater.
- 04
Dress and serve. Fold basil and olive oil into the tomatoes, spoon onto the bread and eat within five minutes.
Larry’s rule: Never refrigerate the tomatoes. Cold tomato tastes like wet cardboard, no matter what you put on it.