Bruschetta al Pomodoro
Ingredients
- 8 Roma (plum) tomatoes, seeded and chopped
- 5 leaves chopped fresh basil
- 2 cloves garlic, minced
- 1 tablespoon olive oil, or as needed
- 1 pinch dried oregano
- 1 pinch red pepper flakes
- 1 pinch salt
- 1 pinch ground black pepper
- 1 (1 pound) loaf French or Italian-style bread
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Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Combine tomatoes, basil, garlic, 1 tablespoon olive oil, oregano, pepper flakes, salt, and black pepper in a bowl; add more olive oil to coat salsa, if needed. Set aside for 10 minutes.
- Slice bread into ½-inch-thick slices; arrange on a baking sheet in a single layer.
- Broil in the preheated broiler until lightly browned, about 1 minute per side.
- Spread tomato salsa on toasted bread slices; return to the oven. Broil until salsa is hot but not cooked, 2 to 3 minutes.
Source
Original recipe: View Original