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Bruschetta al Pomodoro Toasted bread with chopped tomatoes
In this traditional Tuscan recipe, heat enhances extra virgin olive oil's natural bouquet as it warms atop toasty country bread. Tomatoes, fresh garlic and basil are added as the final embellishment to this flavorful, simple appetizer also known as Fettunta.
- 4 mature tomatoes, finely chopped
- ¾ cup Badia a Coltibuono Extra Virgin Olive Oil
- 4 thick slices Italian country bread
- 4 cloves garlic, finely chopped
- 1 cup fresh basil leaves, finely shredded
- Salt and pepper to taste
- Place tomatoes in colander, add salt to taste and allow them to drain.
- Set the oven at 425 degrees. In small dish, pour ½ cup olive oil and add salt and pepper. Using a pastry brush, lightly coat each side of bread with oil and place on baking sheet.
- Toast the bread in oven for about 15 minutes until crisp and golden brown, turning once.
- In bowl, transfer tomatoes and gently mix with garlic, basil and the rest of the olive oil, reserving some basil for garnish if desired.
- Spread each slice of the toasted bread with the chopped tomato mixture, and to serve arrange on individual plates or large platter.
Adapted from: Recipes from a Tuscan Wine-Farm by Lorenza de Medici