Bruschetta al Pomodoro

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This bruschetta recipe is a great summer appetizer featuring fresh tomato salsa on toasted Italian bread.


  • 8 seeded, chopped roma (plum) tomatoes
  • 5 leaves chopped fresh basil
  • 2 cloves minced garlic
  • 1 pinch dried oregano
  • 1 dash crushed red pepper
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tablespoon olive oil
  • 1 (1 pound) loaf French or Italian-style bread


Preheat the oven broiler.

Combine tomatoes, basil, garlic, oregano, red pepper, salt, pepper, and olive oil in a mixing bowl. Use more olive oil, if necessary, to coat entire mixture. Allow mixture to sit for 10 minutes.

Slice bread to 1/2-inch thickness; arrange on a baking sheet in a single layer.

Place the baking sheet under the preheated broiler until bread slices are lightly browned, about 1 minute per side.

Remove the baking sheet from the oven. Spread tomato mixture on each piece of toasted bread. Return to the oven and broil until tomato mixture is hot but not cooked, 2 to 3 minutes.

Prep time: 20 mins / Cooking time: 5 mins / Total time: 35 mins

Serving: 12 / Yield:

Calories: 126.8

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