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Bursting with juicy tomatoes, aromatic basil, and plenty of garlic flavor, Bruschetta Al Pomodoro comes together in just 30 minutes (plus marinating time) for an elegant appetizer everyone will adore!
Bruschetta Al Pomodoro—literally “toasted bread with tomato” in Italian—is the essence of Italian cuisine in one bite. This classic Italian appetizer is offers vibrant flavors from ripe summer tomatoes, with aromatic basil, fresh garlic, and quality extra virgin olive oil. With fresh ingredients and a little love, it’s the perfect elegant appetizer for entertaining, a dinner party, or simply enjoying as a snack with the family.
I’ve made many variations of bruschetta, including my next favorite, strawberry bruschetta, but Bruschetta Al Pomodoro remains my absolute favorite. Using the freshest tomatoes available is key—while you can simply slice tomatoes and place them on top, I prefer chopped tomatoes in small pieces because they marinate better, ensuring every bite is packed with vibrant flavors.
The Best Bruschetta Al Pomodoro Recipe
Here’s why you’ll keep returning to this recipe:
- Simple Ingredients: Just a handful of easy-to-find ingredients makes this authentic Italian appetizer a breeze.
- Quick Prep: Ready in just 30 minutes, plus a quick marinating period to amplify flavor.
- Bursting with Flavor: Fresh tomatoes, garlic, and basil create the ideal topping.
- Adaptable: Easily substitute ingredients based on what’s in your kitchen—swap Roma tomatoes for cherry tomatoes, use dried herbs if fresh aren’t available, or drizzle balsamic glaze for extra sweetness.
Ingredients You Need for Bruschetta Al Pomodoro
- Roma Tomatoes – Juicy and flavorful; perfect for tomato bruschetta topping. Cherry or heirloom tomatoes work wonderfully as substitutions.
- Red Onion – Adds a subtle crunch and mild bite.
- Extra Virgin Olive Oil – Use the best extra virgin olive oil you can find to elevate the dish’s overall flavor.
- Fresh Basil – Provides aromatic freshness; dried basil or oregano can substitute in a pinch.
- Garlic Cloves – Essential for garlic lovers; the fresh garlic gives a strong flavor kick.
- Oregano – Enhances depth of flavor; dried oregano is perfectly acceptable.
- Kosher Salt – Brings out the sweetness of the tomatoes and enhances overall flavor.
- Crusty Bread – Ciabatta or baguette slices provide a sturdy, crispy base for the juicy toppings.
- Balsamic Glaze (optional) – Adds a sweet-tangy finish.
Steps to Make Tomato Bruschetta
- Prep the Oven: Preheat your oven to 450°F. Line a baking sheet with foil or parchment paper.
- Prepare Tomato Mixture: In a mixing bowl, combine chopped tomatoes, diced red onion, olive oil, fresh basil, minced garlic, oregano, and salt. Mix well, cover, and refrigerate for at least 15 minutes or up to 2 hours to allow flavors to meld.
- Toast the Bread: While your tomato topping marinates, slice the bread into thick slices and place in a single layer on the baking sheet. Brush both sides generously with remaining olive oil. Bake 6-10 minutes until golden brown, checking frequently to avoid burning.
- Cool and Top: Allow bread slices to cool slightly. Give the tomato mixture a final stir, adjust seasoning if needed, and use a slotted spoon to generously spoon the mixture onto each slice—this helps drain off any excess juice and prevents the bread from becoming soggy.
- Serve: Garnish with additional fresh basil leaves and a drizzle of balsamic glaze for extra flavor, if desired.
Bruschetta Recipe Tips and Substitutions
- Use the Freshest Tomatoes: Regardless of variety, always choose the freshest tomatoes available for the best flavor. Roma tomatoes are my favorite, but I’ll use grape tomatoes if they’re fresher.
- Want to really boost that garlic flavor?: Rub a raw garlic clove directly onto the warm, toasted bread before topping—it’s a simple trick that adds a bold, savory punch to every bite.
- No fresh basil or garlic?: No stress. Use about 1 teaspoon of dried basil for every tablespoon of fresh, and 1/2 teaspoon of garlic powder for each garlic clove. It’s not quite the same as the real thing, but it’ll still bring that bold flavor punch—and your tomato bruschetta won’t skip a beat.
- Bread Alternatives: Ciabatta and baguette are ideal, but any crusty bread or even toasted gluten-free bread works well. My husband prefers sourdough bread, and it’s a great option too—it toasts beautifully and adds a little tang that pairs well with the tomato topping.
- Make Ahead: You can prepare the tomato topping earlier in the day; just keep it in an airtight container in the fridge and assemble just before serving.
- Avoid Soggy Bruschetta: Toast bread until crispy and top immediately before serving to maintain texture. When adding the tomato mixture, use a slotted spoon to drain off extra juice—this simple step helps keep the bread from getting soggy.
How to Store Bruschetta
- Fridge: Store leftover tomato mixture in an airtight container in the fridge for up to 2 days. Toast fresh bread before serving again.
- Bread Storage: Store leftover toasted bread in a separate airtight container at room temperature to maintain crispness.
More Easy Appetizers You’ll Love
If you enjoyed Bruschetta Al Pomodoro, try these other elegant appetizer recipes:
- Cranberry Brie Bites
- Grilled Stuffed Jalapeños
- Mini Bacon Butternut Squash Cups
- Lemon Rosemary White Bean Toasts with Mushrooms
Tried this Bruschetta Al Pomodoro? I’d love to hear what you think! Drop your review below and let me know how it turned out—or if you added your own delicious twist!
Bruschetta Al Pomodoro
This easy Bruschetta Al Pomodoro recipe is loaded with fresh tomatoes, basil, garlic, and olive oil. A simple and elegant appetizer ready in 30 minutes!
Ingredients
- 8 roma tomatoes, about 1 ½ lbs , diced
- 2-3 tablespoons red onion, diced
- ½ cup extra virgin olive oil, divided, plus more for serving
- 10-12 torn basil leaves, plus more for serving
- 4 cloves fresh garlic, divided
- 1 teaspoon oregano leaves, or ½ teaspoon dried
- ½ teaspoon kosher salt, or to taste
- 1 loaf crusty bread, like Ciabatta or baguette
- Balsamic glaze, for serving (optional)
Instructions
- Preheat the oven to 450F. Line a baking sheet with foil or parchment paper; set aside.
- In a medium bowl, add diced tomato, onion, 3 tablespoons olive oil, basil, minced garlic, oregano, and salt; stir to combine. Set the bowl in the refrigerator for 15 minutes, or up to 2 hours, to marinate.
- Meanwhile, prepare the bread. Slice the loaf into ½-inch slices. Place the slices on the prepared baking sheet and brush both sides of each with the remaining olive oil. Bake for 6-10 minutes, keeping an eye out for burning, until they are golden brown.
- Remove the toasted bread from the oven and allow it to cool slightly.
- Season the tomato mixture to taste, if desired, then spoon it over each slice of bread. Serve garnished with a drizzle of balsamic glaze and a little more fresh basil, if desired.
Notes
- Storage: Store the tomato mixture in an airtight container in the fridge for up to 2 days. Store toasted bread separately at room temperature to keep it from getting soggy.
- Bread Options: Ciabatta or baguette work best, but any crusty bread will do.
- Make Ahead Tip: You can prep the tomato topping ahead of time—just don’t assemble until right before serving.
- Optional Garnishes: Add a drizzle of balsamic glaze or a sprinkle of shaved parmesan before serving for extra flavor.
Nutrition
Calories: 117kcal, Carbohydrates: 13g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 189mg, Potassium: 72mg, Fiber: 1g, Sugar: 1g, Vitamin A: 243IU, Vitamin C: 4mg, Calcium: 6mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @spoonfulflavor or tag #spoonfulflavor!
My whole family is obsessed with anything involving crusty bread, so this recipe is always a hit! I’ve made this for family dinners and even just as a quick snacks, and it never disappoints. (P.S. My husband swears by the sourdough version!)