Pomodoro Bruschetta



  • Crusty Italian or French bread
  • 2 cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 tomato, cut in half


1. Cut the bread into 1/2 inch slices.

2. Grill bread or toast under broiler until edges are crisp and brown.

3. Remove from heat and rub with the garlic clove.

4. Brush with oil and rub with open side of tomato.

5. Set aside while making the topping.



  • 2 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • 2 lbs. peeled, rough chopped tomatoes
  • 1 tablespoon aged balsamic vinegar
  • 1/4 cup chopped fresh basil
  • Sea salt and fresh ground black pepper


1. Heat oil in a pan over low heat and sauté garlic for 1 minute.

2. Add the tomatoes and vinegar.

3. Turn up the heat to medium-high and cook for 10-15 minutes.

4. Season with salt and pepper and add the basil, cook for one additional minute.

5. Put a small amount of topping on each slice and serve 12-15 appetizers at room temperature or warm.