This Bruschetta Pomodoro is made with cherry tomatoes, basil, garlic, olive oil, salt, balsamic vinegar and served on toasted bread.
Want a light appetizer before dinner? Go with bruschetta! It is a great appetizer for cocktail parties or family get togethers. This is an Italian appetizer that consists of rubbing garlic onto the bread and topping with marinated tomatoes with basil and olive oil. Other dishes add Parmesan cheese and balsamic vinegar, but we kept it very simple!
What you will need
Cherry tomatoes: I like to cut the cherry tomatoes into quarters. The smaller you cut them, the easier they are to scoop them up. You can also use finely chopped Roma tomatoes, which are juicy too.
Garlic: I love using fresh garlic for this, although using a pinch of garlic powder works wonders.
Basil: I have seen recipes that use dried oregano in place of basil, but I love using fresh basil for this recipe.
Olive oil: For best quality bruschetta, I would use extra virgin olive oil. Since we wont be cooking anything in the oil, it is important to use the best quality.
Balsamic vinegar: I love going traditional and using balsamic vinegar for this recipe, although balsamic glaze is to die for.
How to make Bruschetta Pomodoro
Put the cherry tomatoes, olive oil, minced garlic, basil, salt, and balsamic vinegar in a bowl and mix. Let it marinate for 30 minutes.
Slice the bread at an angle about 1 inch thick. Place the slices on a baking sheet and brush both sides of the bread with olive oil.
Broil in the oven for 1-2 minutes until golden brown. Take the sliced garlic and rub onto each piece of toasted bread.
Top the sliced toasted bread with the tomato mixture, and enjoy.
OTHER DISHES TO TRY
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Bruschetta Pomodoro
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Bruschetta Pomodoro is made with cherry tomatoes, basil, garlic, olive oil, salt, balsamic vinegar and served on toasted bread.
Ingredients
- 3 cups cherry tomatoes, diced
- ⅓ cup basil leaves finely chopped
- 1 clove garlic, minced
- 1 clove garlic, sliced
- 2 tablespoons olive oil, extra for bread
- ¼ teaspoon salt
- 3 teaspoons balsamic vinegar
- 1 Italian loaf or French baguette
Instructions
- Put the cherry tomatoes, olive oil, minced garlic, basil, salt, and balsamic vinegar in a bowl and mix. Let it marinate for 30 minutes.
- Slice the bread at an angle about 1 inch thick. Place the slices on a baking sheet and brush both sides of the bread with olive oil.
- Broil in the oven for 1-2 minutes until golden brown. Take the sliced garlic and rub onto each piece of toasted bread.
- Top the sliced toasted bread with the tomato mixture, and enjoy.
Notes
- Watch the toast so it doesn't burn. Take the toast out of the oven if you notice it start burning.
- Let the bruschetta sit for 2 hours for best flavor!
- I like to cut the cherry tomatoes into quarters. The smaller you cut them, the easier they are to scoop them up. You can also use finely chopped Roma tomatoes, which are juicy too.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Italian
Nutrition
- Calories: 49.6
- Sugar: 0.2 g
- Sodium: 2 mg
- Fat: 0.6 g
- Carbohydrates: 9.1 g
- Protein: 1.1 g
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