Bruschetta al Pomodoro

Prep time
15m
Cook time
8m
Servings
4
Bruschetta al Pomodoro

I.Ingredeints

Quantity

  • 8 Stale Tuscan bread
  • 1 ½ lb Cherry tomatoes
  • 2 cloves Garlic
  • ½ cup Basil
  • ¼ cup Oro Di Bolsena
  • ¾ tsp Salt
  • ¼ tsp Black Pepper
  1. 1

    Prepare the tomatoes

    Quarter the cherry tomatoes and place them in a bowl with the salt and black pepper.

  2. 2

    Make the topping

    Finely chop one clove of garlic and tear the basil leaves. Add both to the tomatoes with 3 tablespoons of Oro Di Bolsena and toss gently.

  3. 3

    Rest the tomatoes

    Leave the tomato mixture at room temperature for 15 minutes so the cherry tomatoes release their juices and combine with the Oro Di Bolsena.

  4. 4

    Toast the bread

    Grill or toast the bread for 3–4 minutes per side, until crisp and lightly charred.

  5. 5

    Rub with garlic

    Cut the remaining clove of garlic in half and rub the cut side over the warm bread.

  6. 6

    Assemble and serve

    Spoon the tomato mixture over the toasted bread. Finish with the remaining Oro Di Bolsena and serve immediately.

Bruschetta al Pomodoro • Pietre Gemella