Bruschetta Pomodoro Recipe

Here’s a classic farm recipe, brought to us by Steve Binner:

Makes: 4 servings — generally used as antipasto (appetizer) 


4 large-ish slices of rustic bread (cut approx 1/2 inch thick)

4 medium roma (plum) tomatoes, diced.

Basil leaves –10 leaves, rinsed and (gently) dried.

Garlic  —  2 large cloves, peeled

Extra virgin olive oil —  3 tablespoons

Sea salt and freshly ground pepper.


Grill or toast bread until golden and/or grill marks appear.

While bread is still hot, rub one side of each slice with a garlic clove.  The rough texture of the bread and the heat should cause the garlic to melt into the bread, almost as if it were butter.  I prefer approximately one half clove per slice of bread.  (Those with a mild tolerance for garlic may wish to use a bit less.)  On the same side as the garlic, brush each slice with a little olive oil.  Set aside bread slices. 

Place diced tomatoes into bowl.  

Add remaining olive oil and gently mix until pieces are coated.

Add salt and pepper to taste.

Gently tear 6 basil leaves into length-wise pieces.

Quickly add torn basil to tomato mixture and toss until coated with oil.

(The oil helps prevent discoloration of the basil.)

Distribute the tomato mixture onto the garlic-side of the bread slices.

Place a whole basil leaf on top of the tomato mixture on each slice.  This adds visual appeal, and the scent directly under the nose enhances each bite.