Bruschetta al Pomodoro
The definitive Italian antipasto — thick slices of rustic sourdough or Tuscan bread grilled directly over flame until charred and crunchy, then aggressively rubbed with raw garlic and drenched in peppery olive oil. Piled high with ripe, lightly seasoned summer tomatoes macerated with fresh basil, this is Italian peasant cooking at its most confident and satisfying.
Ingredients
8 slices rustic sourdough or Tuscan pane sciocco
sliced 2cm thick
600 g ripe vine tomatoes
cored, seeded, cut into 1cm dice
4 cloves garlic cloves
peeled, halved lengthwise, kept raw
80 ml extra virgin olive oil
cold-pressed, high-quality
20 leaves fresh basil leaves
roughly torn, plus extra whole leaves for garnish
6 g flaky sea salt
such as Maldon
3 g black pepper
freshly cracked
5 ml red wine vinegar(optional)
optional, for acidity balance
Prepare Steps
- 1
Macerate the Tomatoes(15m)
Combine the diced tomatoes in a bowl with torn basil, 20ml of the olive oil, 4g of flaky sea salt, and black pepper. Toss gently and allow to macerate at room temperature for a minimum of 15 minutes and up to 30 minutes. This draws out the tomato juices which will soak beautifully into the bread. Taste after 10 minutes — if the tomatoes lack brightness, add 5ml of red wine vinegar. Drain excess liquid before assembling to prevent soggy bread.
Cook Steps
- 1
Grill the Bread(4m)
Heat a ridged cast-iron grill pan over high heat until it begins to smoke lightly. Place bread slices in a single layer — work in two batches if needed. Grill for 2 minutes per side without moving, pressing gently with a spatula to ensure good contact with the ridges, until deep char marks form and the bread is crunchy through to the center. Alternatively, grill directly over an open gas flame using tongs for a more authentic char.
- 2
Rub with Garlic(2m)
The instant each slice of bread comes off the grill — while it is still scorching hot — immediately and firmly rub the cut face of a raw garlic half over the entire top surface of each slice. Use deliberate back-and-forth strokes; the heat and texture of the bread will grate the garlic directly into it. Use one garlic half for every two slices for a pronounced but not aggressive garlic flavour. This step cannot be done on cold bread.
- 3
Oil the Bread(1m)
While the bread is still hot from the grill, drizzle 5ml of extra virgin olive oil generously over each slice, letting it pool in the open crumb structure and soak in. The heat of the bread opens up the oil's aromatics. Season lightly with remaining flaky sea salt.
Serve Steps
- 1
Assemble and Serve(2m)
Arrange the garlic-rubbed, oiled toast slices on a large serving board or individual plates. Using a slotted spoon to leave behind excess liquid, generously heap the macerated tomatoes over each slice — do not be timid; the topping should overflow the bread. Garnish with whole fresh basil leaves and a final pinch of flaky sea salt. Serve immediately — bruschetta is at its peak the moment it is assembled.