A colorful dish for the Holidays!

Bruschetta di Pomodori - Fresh tomato toasts

Bruschetta can be made with different toppings, the simplest being a rub of garlic and a drizzle of extra-virgin olive oil. A bit of balsamic vinegar brings out the sweetness of the tomatoes. You can also add some chopped garlic, if you like. A thin slice of ricotta salata laid on top of the tomatoes is a nice addition and can turn this antipasto into a light lunch.


2 tomatoes, chopped
6 fresh basil leaves, torn into small pieces
1/4 cup (2 fl. oz/ 60 ml) extra-virgin olive oil
1 teaspoon balsamic vinegar 
coarse salt to taste
8 slices course country bread , each about 1/2 inch thick
2 large cloves garlic


Preheat a broiler

In a bowl, combine the tomatoes, basil, olive oil, vinegar, & salt. Toss well.

Place the bread on a baking sheet, or grill rack & broil, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub one side of each slice with the garlic cloves.

Arrange the grilled bread, garlic side up, on a serving platter ans spoon on the tomatoes, dividing evenly. Serve at once.


Recipe from "Savoring Italy" by Michele Scicolone