Bruschetta al Pomodoro
1 loaf french bread, sliced
4 large plum tomatoes
1 clove garlic
1 small bunch basil
½-1 Tbsp. Teaoli Extra Virgin Olive Oil (any flavor you prefer)
1. Preheat a griddle pan. Drizzle olive oil on both sides of each slice of bread, then toast. While bread is still warm, rub one side of each slice with garlic clove.
2. Chop the tomato into small cubes and place in a small bowl. Finely chop the basil, add to tomato mixture, and season to taste.
3. Drizzle in ½ tablespoon olive oil and stir together.
4. Arrange toast slices on a serving plate. Top with bruschetta, garnish with more basil if desired, and serve.
Recipe adapted from Inside the Rustic Kitchen.
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