Italian Bruschetta Al Pomodoro
Healthy recipes offer you Italian Bruschetta Al Pomodoro, we hope you like it
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Servings: 6
Ingredients
- FOR THE TOPPING
- 8 TOMATOES – SEE NOTE 1
- 2 TBSP RED ONION, FINELY CHOPPED (OPTIONAL) – SEE NOTE 2
- 3 TBSP EXTRA VIRGIN OLIVE OIL
- ½-¾ TSP SALT (COOKING SALT/KOSHER SALT)
- ½ TSP DRIED OREGANO
- 10-12 BASIL LEAVES
- FOR THE BRUSCHETTA
- 1 CRUSTY ITALIAN LOAF OR BAGUETTE – SEE NOTE 3
- ¼ CUP EXTRA VIRGIN OLIVE OIL
- 2 CLOVES GARLIC
- TO SERVE
- EXTRA VIRGIN OILVE OIL
- SALT
- FRESH BASIL
Instructions
- FOR THE TOPPING
- CUT TOMATOES IN HALF, THEN CUT EACH HALF INTO QUARTERS LENGTHWAYS. FROM HERE CHOP THE TOMATO INTO SMALL 2/5″ (1CM) DICE.
- 8 TOMATOES
- PLACE THE TOMATOES IN A NON-METALLIC BOWL.
- ADD IN THE FINELY CHOPPED ONION (IF USING), THEN DRIZZLE OVER THE OLIVE OIL. STIR TO COMBINE.
- 2 TBSP FINELY CHOPPED RED ONION
- 3 TBSP EXTRA VIRGIN OLIVE OIL
- SEASON THE MIXTURE WITH SALT, OREGANO, AND THEN TEAR IN THE BASIL LEAVES. GIVE THE MIXTURE A FINAL GOOD STIR AND SET THE MIXTURE IN THE REFRIGERATOR FOR A MINIMUM OF 15 MINUTES BUT FOR UP TO 2 HOURS.
- ½-¾ TSP SALT
- ½ TSP DRIED OREGANO
- 12 BASIL LEAVES
- FOR THE BRUSCHETTA
- CUT THE LOAF INTO SLICES (AROUND 1/2″ (1.25CM) THICK).
- SPAN CLASS=”INGREDIENT-COLOUR”>1 CRUSTY ITALIAN LOAF OR BAGUETTE
- BRUSH EACH SIDE OF BREAD WITH THE OIL, THEN EITHER BROIL/GRILL OR USE A GRIDDLE PAN UNTIL THE BREAD IS CRISPY AND GOLDEN. THIS WILL TAKE AROUND 3-4 MINUTES A SIDE.
- ¼ CUP EXTRA VIRGIN OLIVE OIL
- ALTERNATIVELY, YOU CAN BAKE THE SLICES ON A RACK IN THE OVEN (450°F /230°C) FOR 6-7 MINUTES. KEEP AN EYE ON IT, AS IT CAN GO FROM UNDERDONE TO BURNT VERY QUICKLY.
- WHILE THE BREAD IS STILL WARM, TAKE THE GARLIC CLOVE AND RUB IT OVER THE CRISPY BREAD. REPEAT WITH ALL THE SLICES.
- 2 PEELED GARLIC CLOVES
- TO SERVE
- ARRANGE YOUR WARM BREAD ON A PLATE AND THEN DRIZZLE EACH SLICE WITH A LITTLE EXTRA VIRGIN OLIVE OIL.