Bruschetta al Pomodoro

Ingredients

• 14 thick slices ciabatta or rustic bread
• 24 ripe tomatoes, finely diced
• 32 cloves garlic (1 for rubbing, 1 minced)
• 44 tbsp extra virgin olive oil
• 58 fresh basil leaves, torn
• 61 tsp flaky sea salt
• 7Freshly ground black pepper
• 8Optional: 1 tbsp balsamic glaze

Instructions

1. 1Grill or toast bread slices until golden and crisp on both sides (2–3 minutes each side).
2. 2While warm, rub each slice firmly with a halved garlic clove — the bread acts as a grater.
3. 3Combine diced tomatoes, minced garlic, 2 tbsp olive oil, torn basil, salt, and pepper in a bowl. Mix gently.
4. 4Drizzle remaining olive oil over each bread slice, then spoon the tomato mixture generously on top.
5. 5Add a drizzle of balsamic glaze if using. Serve immediately while the bread is still warm and crisp.
6. 6Tip: Use the ripest tomatoes you can find — the quality of the tomatoes makes or breaks this dish.