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bright tomato bruschetta in a wide horizontal shot, toasts heaped with diced tomatoes and basil on a rustic wooden board, natural light, shallow depth of field, landscape orientation

Bruschetta al Pomodoro

Toasts rubbed with garlic and topped with juicy tomatoes, fragrant basil, and exceptional olive oil.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 rustic baguette sliced
  • 5 ripe tomatoes diced
  • 3 cloves garlic 1 minced, 2 whole
  • 1/4 cup fresh basil torn
  • 3 tbsp olive oil
  • salt to taste

Method
 

  1. Preheat the oven to 400 degrees F and arrange the bread slices on a baking sheet.
  2. Toast 6 to 8 minutes, until golden and crisp at the edges.
  3. Rub each warm toast with a whole garlic clove.
  4. Toss the diced tomatoes with minced garlic, basil, olive oil, and salt.
  5. Let the tomatoes sit 5 minutes to release their juices.
  6. Spoon the topping onto the toasts just before serving.

Notes

Use the ripest summer tomatoes you can find for the best flavor.