Bruschetta Pomodoro

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!

If you love this recipe, feel free to try my Peruvian Ceviche and my Cream Cheese Stuffed Pobano Peppers.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Bruschetta Pomodoro
• Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Cherry tomatoes
• Basil
• Garlic
• Olive oil
• Salt
• Balsamic vinegar
• Italian bread

See recipe card for quantities.

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.

Hint: Let the mixture marinate for a bit before toasting the bread and adding on.

Substitutions

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.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes into the mix for a spicy kick.
• Deluxe - add some parsley, balsamic glaze or fresh mozzarella.

Check out these Spicy Beef Empanadas.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Let the mixture marinate for a bit before adding on toasted bread.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.