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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Bruschetta al Pomodoro
Italian
appetizer
vegetarian
Classic Italian appetizer with fresh tomatoes, basil, and garlic on crispy toasted bread
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RECIPE
Bruschetta al Pomodoro
Classic Italian appetizer with fresh tomatoes, basil, and garlic on crispy toasted bread
Prep20 mins
Cook10 mins
Total30 mins
Servings4
Italian
appetizer
vegetarian
Ingredients
- 6 ripe roma tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 baguette, sliced diagonally
- 2 tbsp balsamic vinegar
Preparation
1
Dice tomatoes and mix with minced garlic, chopped basil, olive oil, salt, and pepper
2
Let tomato mixture sit at room temperature for 15 minutes to blend flavors
3
Slice baguette and toast slices until golden brown and crispy
4
Top each bread slice with tomato mixture and drizzle with balsamic vinegar
Servings and Nutrition
Number of Servings in Bruschetta al Pomodoro4
Nutrition for 1 serving (2 slices)
220Calories (kcal)
6Protein (g)
30Carbs (g)
8Fat (g)
Protein 6.0g11%
Carbs 30.0g56%
Fat 8.0g33%