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Italy · Italian

Bruschetta al Pomodoro

A classic tomato bruschetta with toasted wheat bread, garlic, olive oil and basil.

Tomato bruschetta on toasted bread with basil and olive oil
Italy Italian 2 servings Prep 10 min Cook 8 min Total 18 min

Makes 4 bruschetta pieces, enough for 2 servings.

Toast bread close to serving time so it stays crisp under the tomato topping.

Servings

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Servings

Version

Intolerance / Allergy

Servings: 2 · Version: Classic

Always check ingredient labels and cross-contamination warnings.

Classic

Tomato, garlic, basil and olive oil on toasted rustic wheat bread.

This classic version is naturally vegan but not gluten-free because it uses wheat bread.

Version

  • Vegan

Free from

  • Egg
  • Lactose
  • Milk protein
  • Tree nuts
  • Peanuts
  • +5 more

Contains

  • Gluten

Ingredients

  • 160 g rustic wheat bread Contains gluten.
  • 250 g ripe tomatoes
  • 1 garlic clove
  • 25 ml olive oil
  • 5 g fresh basil
  • 3 g fine salt

Cooking method

Oven

  1. Prepare the tomatoes

    Dice the tomatoes and toss with olive oil, salt and torn basil.

  2. Toast the bread

    Toast the wheat bread in a hot oven until crisp at the edges.

  3. Rub with garlic

    Rub the warm toast lightly with the cut garlic clove.

  4. Top and serve

    Spoon the tomato mixture over the toast and serve right away.