TABELIA
Search recipes or ingredients

AUTHENTIC RECIPE

Bruschetta al PomodoroTomato Bruschetta

Total
10 min
Difficulty
★☆☆☆☆
Serves
2 servings
  • Prep 5 min
  • Cook 5 min
Tomato Bruschetta
Difficulty★☆☆☆☆ Prep5 min Cook5 min servings2

A classic Roman antipasto topped with ripe tomatoes. Ingredient quality is everything: the fragrance of toasted bread and extra virgin olive oil gives it life.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.

Ingredients (2 servings)

100Authenticity
  • Ciabatta4 slicesCut into 1.5 cm thick slices; country sourdough bread may also be used
  • Ripe tomatoes3Medium-sized; the riper they are, the sweeter the result
  • Garlic2 clovesFinely chop 1 clove for the marinade; use 1 clove to rub the toasted bread
  • Fresh basil8 leaves
  • Extra virgin olive oil3 tbsp
  • Salt0.5 tspFlaky salt recommended
  • Black peppera little

Method

16 min
Draw moisture from the tomatoes

Draw moisture from the tomatoes

  • 1 Cut 3 ripe tomatoes into 1 cm cubes, sprinkle with 1/4 tsp salt and leave for 5 minutes.
  • 2 Carefully blot away the released moisture with paper towels.

Ready when

After 5 minutes, continue when sufficient liquid has been released and blotted away.

23 min
Marinate the tomatoes

Marinate the tomatoes

  • 1 Finely chop 1 garlic clove.
  • 2 Marinate the tomatoes with 8 fresh basil leaves torn by hand, the chopped garlic and 2 tbsp extra virgin olive oil.
  • 3 Season with salt.

Ready when

Continue when everything is well combined and seasoned with salt.

35 min
Toast the bread

Toast the bread

  • 1 Cut 4 slices of ciabatta, each 1.5 cm thick.
  • 2 Toast both sides on a grill or in a toaster until golden brown, 2–3 minutes per side.

Ready when

Allow 2–3 minutes per side; continue when both sides are golden and crisp.

42 min
Rub with garlic and finish

Rub with garlic and finish

  • 1 Rub the entire surface of the toasted ciabatta with the cut face of 1 garlic clove.
  • 2 Top with the marinated tomatoes and finish with 1 tbsp extra virgin olive oil.
  • 3 Grind over black pepper to finish.
A view of Roma, Via dei Coronari
Roma, Via dei CoronariA view of Italy Photo: Patrick Nouhailler's… · CC BY-SA 3.0 (resized; display cropped)

About this dish

Bruschetta, made with toasted bread, is a familiar appetizer on central Italian tables. Versions topped with tomatoes and basil are now widely known as well.

During the olive harvest, freshly pressed oil is enjoyed with bread. In olive-growing areas, a slice of bread also offers a way to taste that year's oil.

Chef Authen

Bring the full course home next weekend.

Bring every dish to the table at its best.

Choose the dishes you want to cook, and Chef Authen handles the shopping list and the day-of schedule. The Tabelia app turns everything from starter to main into one coordinated course in your kitchen.

  • One shopping listBuilt automatically from your menu and any substitutions, ready to check off.
  • One timelineEvery dish’s waiting and cooking time combined into a single schedule.
  • Answers beyond the recipeFrom judging the heat to adapting on the fly, Chef Authen answers with concrete criteria, not guesses.
Download on the App Store