Bruschetta al Pomodoro

25 min · Easy · Serves 1

280 kcal per serving · 8g protein

Charred garlic-rubbed sourdough piled with juicy diced tomato, fresh basil, and a glaze of good olive oil. The Italian aperitivo classic.

Ingredients

• Thick sourdough slices × 3
• Ripe roma tomatoes (diced) × 2
• Garlic clove (peeled) × 1
• Fresh basil leaves × 8
• 2 tbsp Extra-virgin olive oil
• 1 pinch Flaky sea salt
• 1 pinch Cracked black pepper

Method

1. Toast the bread

   

   Heat a grill pan over medium-high (or use a hot oven broiler). Brush each sourdough slice with olive oil and grill until deeply marked and crisp on both sides, about 2 minutes per side.

2. Garlic-rub

   

   While the toasts are still hot, rub the cut side of a halved garlic clove vigorously over each slice — the rough crust grates the garlic in.

3. Make the topping

   

   Mix diced tomatoes with torn basil, a glug of olive oil, salt, and pepper. Let sit 5 minutes so the juices release.

4. Pile and finish

   

   Spoon the tomato mixture generously over each toast. Finish with a final drizzle of olive oil and flaky salt. Eat immediately.