What tomatoes should I use?
San Marzano, cherry tomatoes, or any ripe, in-season tomato. Avoid tasteless out-of-season tomatoes — bruschetta has nowhere to hide.
Italian · snack
Bruschetta al Pomodoro
#italian#bread#snack#vegan#vegetarian
20m
Total time
4
Servings
220
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Pantry
- 8 slices dense country bread or ciabatta, sliced 1.5 cm thick
- 4 tbsp extra-virgin olive oil
- 1 tsp fine salt
Produce
- 400 g ripe tomatoes
- 2 cloves garlic
- 10 leaves fresh basil
Spice
- to taste black pepper
THE METHOD.
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0/6 done
FAQ · Things people ask
About this recipe.
Can I prepare the tomatoes ahead?
The macerating tomatoes are fine 30 min ahead. Do not assemble the bruschetta more than 5 minutes before serving — the bread goes soggy quickly.
What bread should I use?
A dense, rustic sourdough or ciabatta is ideal — something with enough structure to hold the topping without immediately disintegrating. Baguette in a pinch.
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