Bruschetta al Pomodoro

Ingredients

• 4 slices ciabatta bread - or any rustic bread
• 2 medium ripe tomatoes - preferably San Marzano or heirloom
• 1 clove garlic - peeled and halved
• 2 tablespoons extra virgin olive oil - high-quality
• 4 leaves fresh basil - torn into pieces
• to taste pinch sea salt - preferably flaky salt
• to taste pinch freshly ground black pepper - optional

Step-by-step instructions

1. Preheat your oven to 400°F (200°C).
2. Place the ciabatta slices on a baking sheet and drizzle with 1 tablespoon of olive oil, then toast in the oven for about 5 minutes, or until golden and crispy.
3. While the bread toasts, chop the ripe tomatoes into small cubes and place them in a bowl. Add the torn basil leaves, the remaining olive oil, and season with sea salt and freshly ground black pepper to taste. Mix gently.
4. Once the bread is toasted, rub the cut side of the garlic clove onto each slice to infuse it with flavor.
5. Spoon the tomato mixture generously onto each slice of toasted bread and serve immediately.

Serving suggestion

Serve warm as an appetizer with a glass of chilled white wine or sparkling water for a refreshing accompaniment.

Nutrition per serving (estimated)

Printable recipe PDF

Save this recipe for offline cooking or printing with the MedTable editorial PDF.