Bruschetta al pomodoro
An impressive and flavorful appetizer.
- 6-8 Ripe Italian Plum Tomatoes, cored and cut into small pieces, remove as much of the juice as you can if you don’t want soggy bread
- Bunch of fresh basil chopped in thin ribbons
- Extra virgin olive oil
- Finely chopped garlic , Himalayan Sea Salt and Fresh Ground Pepper, all to taste
- Toasted GF Italian Bread
- Balsamic reduction made by thickening the vinegar on the stovetop for a few minutes.
Leaving the peels on the tomatoes is a matter of taste. If you prefer, you can blanch the tomatoes in hot water for less than a minute and remove the skins. The freshest bruschetta usually has the skins on.
Add together the first 4 ingredients tossing lightly with the garlic, salt and pepper.
Toast the GF bread either on the grille or in the oven. Just before serving, plate the bruscetta by spooning it onto the bread with the balsamic dressing.