Carly’s Favorite Bruschetta al Pomodoro – Carly Leishman

Serves 4


4 Roma (plum) tomatoes, diced

2 garlic cloves, chopped

1 garlic clove, cut in half

Black pepper to taste

Salt to taste

10 medium fresh basil leaves, chopped

4 T. extra virgin olive oil

8 slices crusty Italian brad

Extra virgin oil (to drizzle)


1. Combine diced tomatoes and chopped garlic in a mixing bowl. Season with salt and pepper to taste. Add half of chopped basil and 4 T. of extra virgin olive oil.

2. Drizzle both sides of bread slices with extra virgin olive oil. Grill bread lightly on both sides.

3. Rub grilled bread with cut half of garlic clove to infuse with flavor. Top each slice with tomato mixture.

4 Garnish with remaining chopped basil and serve immediately.


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