Starters

Bruschetta Pomodoro

I remember the first time we made Bruschetta Pomodoro in our tiny kitchen in our first apartment years and years ago, we thought we were SO fancy!

Now looking back, it wasn’t so much that it was fancy, but it was fresh, aesthetically pleasing and oh-so-good!

Bruschetta Pomodoro loosely translates to “grilled bread with tomatoes” in Italian.  Again, I’ll defer to my friends from Italy to correct me one way or another

Basic Bruschetta generally consists of grilled bread rubbed with fresh garlic and topped with fresh tomatoes, olive oil and basil

I’ve gone the extra yard (or two) and added in a few of my favorite flavors to elevate this hors dourve

Salty, briny kalamata olives and flavorful marinated artichoke hearts seem to fit the bill

Gather together 2 pounds of good quality, ripe tomatoes, 1 tablespoon olive oil, 1 1/2 tablespoons of balsamic vinegar, 1/2 teaspoon each of kosher salt, black pepper, crushed red pepper flakes, 1/4 cup kalamata olives and a 6 ounce jar of marinated artichoke hearts

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In a mixing bowl, pour in the vinegar, olive oil and spices and whisk well

Core the tomatoes, remove the seeds, dice the flesh and add to the mixing bowl

Finely chop the olives and artichokes and toss in with the tomato mixture

Add in a chiffonade of fresh basil and chill for at least an hour

Show me how to chiffonade basil

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Toast or grill baguette slices that have been drizzled with olive oil & sprinkled with kosher salt at 400 degrees F for 5-6 minutes

Rub one side of each toasted baguette with a raw garlic clove.  This imparts the garlic flavor but isn’t as strong as actually adding raw garlic to the bruschetta mixture

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Serve the Bruschetta Pomodoro alongside the toasted baguette for your guests to help themselves or plate up for an elegant display

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Either way, you’ll agree it’s a tasty way to start a meal!

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Enjoy!

Simply Sundays! ~ Bruschetta Pomodoro

  • Servings: 8-10
  • Time: 15 minutes prep, 1 hour chill
  • Difficulty: Easy
  • Print

Ingredients

2 pounds of good quality, ripe tomatoes

1 tablespoon olive oil

1 1/2 tablespoon of balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

1/4 cup kalamata olives

6 ounce jar of marinated artichoke hearts

fresh basil

1 baguette, thinly sliced

1 fresh garlic clove

Directions

In a mixing bowl, pour in the vinegar, olive oil and spices and whisk well; core the tomatoes, remove the seeds, dice the flesh and add to the mixing bowl; finely chop the olives and artichokes and toss in with the tomato mixture; add in a chiffonade of fresh basil and chill for at least an hour

Toast or grill baguette slices that have been drizzled with olive oil & sprinkled with kosher salt at 400 degrees F for 5-6 minutes; rub one side of each toasted baguette with a raw garlic clove

Serve the Bruschetta Pomodoro alongside the toasted baguette or plate up for an elegant display

Tools used to make this recipe

Simply Bamboo Cutting Board

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

© Simply Sundays 2016
All rights reserved

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