Pomodoro Bruschetta

Pomodoro Bruschetta


  • 4 ripe Roma Tomatoes or any Vine-Ripen Tomatoes, diced
  • 8 slices of freshly baked Baugette or Ciabatta
  • 3 cloves of Garlic, peeled, finely chop 2 cloves
  • 1 cup Rocket Leaves
  • 1 Thyme Sprig
  • 1 Tbsp Balsamic Vinegar
  • Tuscan EVOO or any other high quality fruity EVOO
  • shaved Italian Parmesan
  • Fleur de Sel or any Flaky Sea Salt
  • Freshly Cracked Black Pepper
  • How to make the Pomodoro Bruschetta recipe
  1. Mix tomatoes, 1 Tbsp EVOO, thyme sprig, chopped garlic and pepper in a bowl and let it marinate for 15 mins. Stir occasionally
  2. Lightly brush all sides of bread with EVOO and grill until golden brown. Remove from grill and rub all sides with the whole garlic clove.
  3. Remove thyme sprig from tomato mixture and serve on top of bread.
  4. Sprinkle salt, scatter Parmesan and Rockets. Drizzle a little EVOO and balsamic vinegar. Serve.

Recipe source

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