Bruschetta al Pomodoro Recipe -
Bruschetta al Pomodoro Recipe
  • READY IN 25 mins

Bruschetta al Pomodoro

Recipe by  

"A great summer appetizer featuring fresh tomato salsa on toasted Italian bread."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  1. Preheat the broiler.
  2. In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
  3. Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Fabulous!! Because there is a lot of chopping...(and I double the recipe)..i make the topping a day ahead. The flavors really combine together. I also added a splash of balsamic vinegar and added a little fine chopped red onion. I don't put them back under the broiler to heat, serve it cold. My family and company raves about this recipe!!

Most Helpful Critical Review
Jan 25, 2004

This was good, however we added a lot more garlic to it to give it a little bit more flavor. We also brushed one side of the bread with olive oil before baking. Balsamic vinegar also seemed to bring out more of the flavor.


46 Ratings

Jan 25, 2004

My husband and I went to Italy for our honeymoon. Bruschetta was one of our favorite appetizers. One thing that I would omit doing is broiling the tomatoes once on the bread. I like the tomatoes uncooked, the way we had it in Italy.

Jan 25, 2004

Extremely easy to make and tates impressive. Since I wanted my tomatoes room temperature, I toasted the bread in the toaster oven and omitted the broiler entirely. Try this with a hearty red wine-- excellent!

Jan 25, 2004

This was very easy. I added some balsalmic vinegar to bring some more flavor to it. My first attempt did end with burnt bread because I had it too close to the broiler - so be careful!

Jan 25, 2004

A delicious recipe-tastes just like it does in Italy. Remember to move your oven rack to the furthest level away from the heat when you broil it though, or it will burn.

Aug 08, 2007

I don't even have to try this recipe because it is exactly how I make mine. Poeple tell me it ROCKS. For the bread part though, I cut french bread thin and brush both sides with olive oil and broil it. You have to watch it closely as it will get brown too fast.Turn the bread over and brown the other side as well. The bread can sit overnight in a closed bag if you have to let it wait. It will stay nice and crunchy. After you spoon the tomato on top of the pieces of bread, we don't broil it but if you do you can also sprinkle a few shreds of mozzerella cheese and melt it. It really does ROCK.

Jan 25, 2004

Extremely good. Took awhile to prepare, but it was a big hit.


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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