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Few things capture the essence of summer like fresh ripe tomatoes, fragrant herbs, and a good, crusty loaf of bread. Bruschetta al Pomodoro is a classic Italian appetizer that shines with simplicity and flavor. It’s the kind of dish that feels both rustic and elegant, perfect for warm evenings on the patio, date night at home, or casual gatherings with friends.
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This dish is all about highlighting quality, fresh ingredients. With no cooking required beyond toasting the bread, you’ll taste every flavor bursting from your tomatoes, herbs, and olive oil. It’s quick to prepare, naturally vegetarian, and makes a beautiful appetizer or light snack that feels effortlessly special.
Bruschetta also invites creativity. Whether you stick to the traditional version or put your own spin on it, it’s a delicious way to enjoy peak-season produce. This classic appetizer is a simple recipe that's served at room temperature. Because the ingredient list is short, choose the highest quality ingredients you can find for your bruschetta - the ripest tomatoes, the most fragrant basil and oregano - it definitely makes a difference.
With just a handful of simple ingredients, this recipe lets the freshness of your produce take center stage. Here's how to make this delicious, no-fuss appetizer—and how to make it your own.
What’s in Bruschetta al Pomodoro
- Tomatoes - The more ripe, the better. I grow cherry or grape tomatoes in my garden every summer so they’re what I use the most in this recipe.
- Fresh Oregano and Fresh Basil - These two herbs add so much freshness and flavor to the dish. If you must use dried herbs, drop the amount in the recipe to 1 teaspoon each, instead of a tablespoon.
- Extra Virgin Olive Oil - Use your favorite brand of good olive oil.
- Coarse Salt - Tomatoes need salt to bring out their sweetness, so while you should adjust this to taste, don’t leave it out completely.
- Roasted Garlic - A few cloves of roasted garlic enhance the tomatoes without overwhelming their flavor. (See: How to Roast Garlic in the Oven)
- Raw Garlic - This is for rubbing on the hot, toasted bread to give it flavor without too strong of a garlic bite. Choose a large, firm garlic clove.
- Bread - Good crusty bread should be used for bruschetta. Ciabatta or a baguette work great.
How to Make Tomato Bruschetta (Step by Step)
Slice the tomatoes in quarters.
Dice the oregano and basil leaves.
In a medium sized bowl, combine tomatoes, herbs, smashed roasted garlic, olive oil, and salt.
Toss well to combine. Set aside.
Slice and toast the bread, either under a broiler, in the toaster or air fryer, or even on an outdoor grill or grill pan.
While it’s still hot, rub one side of the toasted bread slices with a raw clove of garlic.
Arrange the slices of bread in a single layer on a large platter and top with the tomato mixture.
Serve immediately (or risk soggy bruschetta).
Looking for More Tomato Recipes?
Got lots of fresh tomatoes hanging around? Use them up in a variety of tasty ways! Make my creamy roasted tomato soup, use them instead of canned tomatoes in my 5 minute blender salsa, or make a cheesy appetizer with these caprese crostini or tomato and mozzarella bruschetta.
What Type of Tomatoes Should I Choose?
For this recipe, I recommend using cherry tomatoes or grape tomatoes. Their small size means less prep work, and they tend to be naturally sweeter and juicier than larger varieties. For the best tomatoes from your grocery store, look for ones that are:
- Bright and glossy in color
- Firm but not hard
- Fragrant, especially near the stem
If you’re lucky enough to have a garden full of ripe summer tomatoes, feel free to mix and match! Sungolds, heirloom cherry varieties, or even diced Roma tomatoes can all add different layers of flavor.
What Type of Bread Should I Use?
The best bread for bruschetta is crusty, bakery-style bread with a sturdy texture that can stand up to juicy tomatoes. Think ciabatta, baguette, or sourdough.
Avoid anything too soft or pre-sliced. You want a loaf that will toast up beautifully with a crunchy outside and chewy inside. Slice it about ½-inch thick so it holds the toppings without falling apart.
Make It Your Own
One of the best things about Bruschetta al Pomodoro is how flexible it is. Once you’ve got the basics down, create different variations by experimenting with:
- Cheese: Add a few shavings of Parmesan cheese or a smear of creamy goat cheese.
- Heat: A pinch of red pepper flakes or a drizzle of chili oil adds a subtle kick.
- Acidity: A splash of balsamic vinegar or drizzle of balsamic glaze can brighten up the dish.
And don’t skip the garlic-rubbed toast—this small step packs a big flavor punch and adds a layer of depth that makes each bite irresistible.
Cocktail Pairings for Bruschetta
A light and easy appetizer, bruschetta al pomodoro pairs well with light and bright drinks. Try a classic cocktail like a Bee's Knees, Lemon Drop Martini, Cosmopolitan, or a Basil Gin Gimlet.
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Bruschetta al Pomodoro (Tomato Bruschetta)
Ingredients
- 1 pint cherry tomatoes or grape tomatoes
- 1 tablespoon fresh oregano
- 1 tablespoon fresh basil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
- 2 cloves roasted garlic smashed
- 1 clove garlic raw
- Crusty bakery bread (ciabatta, baguette, sourdough)
Instructions
- Chop the tomatoes into quarters.1 pint cherry tomatoes
- Finely dice the fresh oregano and basil leaves.1 tablespoon fresh oregano, 1 tablespoon fresh basil
- In a medium sized bowl, combine tomatoes, herbs, smashed roasted garlic, olive oil and salt. Toss well to combine. Set aside.1 tablespoon extra virgin olive oil, 1 teaspoon coarse salt, 2 cloves roasted garlic
- Slice the bread into thick slices.
- Toast the bread - either on a sheet pan under a broiler, in the toaster, or in the air fryer.Crusty bakery bread
- Rub one side of the hot bread slices with the raw clove of garlic.1 clove garlic
- Arrange the slices of bread on a large plate and top each slice with a spoonful of the fresh tomato mixture.
- Garnish with more fresh herbs or a drizzle of extra-virgin olive oil.
- Serve immediately.
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