Authentic Italian Bruschetta al Pomodoro with Basil & Aged Balsamic
Italy's classic rustic antipasto: thick slices of crusty grilled artisan sourdough rubbed with raw garlic cloves, drizzled with peppery extra virgin olive oil, and piled high with sweet marinated Roma tomatoes, fresh basil chiffonade, and flaky sea salt.
Ingredients
Marinated Tomato Topping
- 4 large ripe Roma or vine-ripened tomatoes, seeded and finely diced
- 1/2 cup fresh basil leaves, finely shredded (chiffonade)
- 2 garlic cloves, finely minced
- 3 tbsp high-quality extra virgin Italian olive oil
- 1 tbsp aged balsamic vinegar or balsamic glaze
- 1/2 tsp flaky Maldon sea salt and freshly cracked black pepper
Crispy Grilled Sourdough
- 1 rustic artisan sourdough loaf or ciabatta, sliced into 1/2-inch thick slices
- 2 whole peeled raw garlic cloves (for rubbing hot bread)
- Extra virgin olive oil for brushing
Instructions
Marinate the Sweet Tomatoes
In a bowl, combine diced tomatoes, shredded basil, minced garlic, 3 tablespoons olive oil, balsamic vinegar, flaky sea salt, and black pepper. Stir gently and let sit at room temperature for 15 minutes to allow the flavors to harmonize.
Grill the Bread Slices
Brush both sides of the sourdough slices lightly with olive oil. Grill on a hot grill pan or toast in the oven at 400°F (200°C) for 3 to 4 minutes until golden, crunchy, and lightly charred.
Rub with Raw Garlic (The Italian Chef Technique)
Immediately while the toasted bread is still steaming hot, rub one side of each slice vigorously with the cut end of a raw garlic clove. The rough crust acts like a grater, infusing warm garlic essence without overpowering.
Assemble and Garnish
Generously spoon the marinated tomato mixture and aromatic juices over the toasted garlic bread. Drizzle with a touch of balsamic glaze, garnish with whole basil leaves, and serve immediately.
Nutrition Facts
* Based on a 2,000 calorie diet.