Bruschetta al Pomodoro
When you see a recipe for bruschetta it usually is chopped tomato with basil and olive oil, sometimes with garlic on a crispy toast that when you bite it, most of it ends up on your lap. Well that’s all about to change. Roma tomatoes are in season, pick up some very ripe ones and make this recipe. It’s gonna send you over the “Flavor Moon”. My opinion is, this is how this dish is to made and once you make it, you will probably agree with me.
You’ll need:
- Ripe Roma tomatoes
- Extra virgin olive oil
- Sea salt
- Black cracked pepper
- Fresh basil leaves
- A good Italian bread
- Pecorino or Parmesan cheese grated
Directions:
- Pre-heat your oven to 450 degrees OR heat your outdoor grill to high with the center burner off
- Slice your bread 1/2″ thick
- Slice the tomatoes 1/2″ thick lengthwise
- Roll the basil leaves in a bunch and slice them thin
- Next we are going to toast the bread BUT we are looking for a very light outside toast, not a hard crunchy toast
- Get a skillet very hot and place the bread in and allow it to lightly toast, then flip and do the same
- You can also do this on the grill over the hot side
- The result should be when you bite the toast it does not crumble
- The inside should be soft and warm
- After you do this, layer the tomatoes on the toast, sprinkle some salt n pepper and some grated cheese
- Place the bruschetta on a baking sheet and place in the oven for 5 minutes or in the center of the grill (the part without the flame under it)
- After 5 minutes remove and drizzle the extra virgin olive on the bruschetta and top with a good amount of basil
Enjoy immediately.
Daniel Mancini
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