Bruschetta with tomatoes (Bruschetta al pomodoro)
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- 1 Bread loaf (I used a sourdough round loaf)
- Plum tomatoes
- Extra virgin olive oil (use a top quality one)
- A head of garlic (push the boat out and buy organic)
- Basil leaves
- Salt for seasoning
- Wash and dry the tomatoes. Cut them in half, scoop out the seeds and juice (using a melon baller will make the job neat and easy). Scoop the tomatoes over a small bowl so that all the seeds and juice fall into it.
- Cut each tomato half into narrow strips and then dice the strips.
- Take a large bowl, cut a clove of garlic in half and rub the cut side all over the inside of the bowl.
- Put the diced tomato into the large bowl.
- Sieve the contents of the small bowl into the large bowl. The aim is to extract some clear tomato juice, just one tablespoon, no more than that.
- You can help by pressing down with a wooden spoon.
- Add 5 or 6 basil leaves into the large bowl.
- Add a splash of olive oil.
- Season with salt according to taste.
- Stir so that all the ingredients and flavours mix together. The bruschetta topping is ready; set it aside and prepare the bread now.
- Slice the bread.
- Grill the slices on both sides (you can also use a normal grill).
- Take a clove of garlic and rub it against the crusty surface of the slices. If the slices have been properly grilled, the garlic will wear down in seconds, like you were rubbing it against sand paper.
- Add some olive oil over the slices.
- We have already seasoned the diced tomato topping with salt, but if you like a bit of extra salt, here is the time do it, otherwise skip to the next picture.
- Top the bruschetta with the flavoured diced tomato.
- Here is the bruschetta al pomodoro.