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Fresh Tomato Bruschetta

From Italian Cooking and Living, February/March 2003

This appetizer, bruschetta al pomodoro, is a favorite at pizzerias, where it can be quickly prepared in a wood-burning oven.

  • 4 ripe tomatoes, seeded and diced
  • 2 tablespoons red onion, diced
  • 2 tablespoons extra-virgin olive oil, plus extra
  • 4 leaves fresh basil, torn into small pieces
  • salt and freshly ground pepper
  • 4 slices crusty Italian bread
  • 1/2 clove garlic

In a small bowl, mix tomatoes with onion, 2 tablespoons olive oil and the basil, and season with salt and pepper. Toast the bread on a grill or under the broiler, and rub well with the cut side of the garlic.

Arrange the garlic toast on a platter, sprinkle with salt, and drizzle generously with olive oil. Spoon the tomato mixture on top of each piece of toast, and serve immediately. Serves 4

Published: Italian Cooking & Living- April/May 2003

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana