🍅 Bruschetta al pomodoro

Name: Bruschetta al pomodoro
Total time: 20 min
Yield: 4
Cuisine: Italy · Lazio and Tuscany
Ingredients: 8 slices rustic bread (about 1.5 cm thick); 4 ripe tomatoes, diced; 1 small bunch basil, torn; 2 garlic cloves (1 halved, 1 finely chopped); 2 tbsp extra-virgin olive oil; Salt and black pepper

Origin: Italy · Lazio and Tuscany

162kcal

per serving · 120 g

135kcal

per 100 g

4 gProtein3.5 g / 100 g

6 gFat5 g / 100 g

23 gCarbs19 g / 100 g

Bruschetta al pomodoro is the classic tomato bruschetta: slices of toasted country bread rubbed with garlic, drizzled with good olive oil and heaped with diced ripe tomatoes and fresh basil. It is crunchy, juicy and fragrant, and needs nothing more than salt and pepper. In Italy it opens a meal as an antipasto or comes with drinks before dinner.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: bread

Not keto19 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

breadtomatobasilgarlicolive oil

Recipe

4 servings20 min

Ingredients

8 slices rustic bread (about 1.5 cm thick)
4 ripe tomatoes, diced
1 small bunch basil, torn
2 garlic cloves (1 halved, 1 finely chopped)
2 tbsp extra-virgin olive oil
Salt and black pepper

Method

Mix the tomatoes with the chopped garlic, basil, 1 tbsp olive oil, salt and pepper; leave for 10 minutes.
Grill or toast the bread until crisp and lightly charred on both sides.
Rub each hot slice with the cut side of the garlic and drizzle with the remaining oil.
Spoon the tomatoes on top just before serving so the bread stays crisp.

How to make it lighter

The olive oil is where the calories are — 1 tbsp ≈ 120 kcal, so brush it on rather than pouring.
Pile on more tomato and basil and use thinner slices of bread.
Serve two pieces with a big green salad as a light lunch.

History

Bruschetta comes from central Italy; the name is usually traced to the Roman dialect verb 'bruscare', to toast over coals. It is often said to have begun as a simple way of tasting freshly pressed olive oil on grilled bread, and today the tomato and basil topping is the best-known version.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →