bruschetta: king of open sandwiches

As tomato season begins to wind down here in Sydney, I desperately try to incorporate them into everything I eat (aside from desserts, although I am open to suggestions?).

One of my favourite sandwiches features the humble tomato unlike any other: Bruschetta Pomodoro.

Bruschetta is an antipasto dish which originated in Italy. It refers to often day-old bread which is grilled, then rubbed with garlic to impart some flavour, seasoned with salt and finished with a drizzle of olive oil.

The most popular variation known outside of Italy is Bruschetta Pomodoro. Toasted warm sourdough and chopped tomatoes – that’s basically all there is to it!

bruschetta pomodoro

Ingredients

2 slices sourdough
3T olive oil
1 garlic clove
2 ripe tomatoes
2T Spanish onion, diced
sea salt and black pepper
4-6 large basil leaves

 Method

Turn on a griddle pan to high heat.
Wash ripe tomatoes and chop into half centimeter cubes.
Stir in Spanish onion, 2T olive oil and season well. Set aside.
Drizzle bread with remaining 1T olive oil and grill on each side until nicely charred.
Remove from heat and rub vigorously with a clove of garlic.

Sandwich assembly

Pile tomato mix high on top of warm, charred pieces of toast.
Tear basil leaves and place on top.
Drizzle with a little extra olive oil if desired.

Eat it!

Glass of red wine in hand, sit back and enjoy bruschetta pomodoro as the last taste of summer!

Bruschetta pomodoro

Buon appetito!

L.

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