Grilled Tomato Bruschetta

    25 minutes

    A traditional style of Italian Bruschetta known as 'Bruschetta al Pomodoro' it is toasted bread topped with a seasoned tomato mix then grilled.

    54 people made this

    Serves: 12 

    • 8 seeded and diced roma tomatoes
    • 5 basil leaves, diced
    • 2 cloves crushed garlic
    • 1 pinch dried oregano
    • 1 pinch chilli flakes
    • 1 pinch salt, to taste
    • 1 pinch ground black pepper, to taste
    • 1 tablespoon olive oil
    • 1 (500g) loaf French or Italian-style bread

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Preheat the oven's grill.
    2. In a mixing bowl combine the tomatoes, basil, garlic, oregano, chilli flakes, salt, pepper and olive oil. Use more olive oil if necessary to coat the entire mixture. Allow the mixture to sit for 10 minutes.
    3. Slice the bread. On a baking tray arrange the slices in a single layer. Brown both sides of the bread slightly in the oven under the grill. Remove the slices from the oven.
    4. Spread the tomato mixture on the slices. Grill for 2 to 3 minutes or until the mixture is hot but not cooked.

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    Reviews in English (32)


    Fabulous!! Because there is a lot of chopping...(and I double the recipe)..i make the topping a day ahead. The flavors really combine together. I also added a splash of balsamic vinegar and added a little fine chopped red onion. I don't put them back under the broiler to heat, serve it cold. My family and company raves about this recipe!!  -  20 Mar 2002  (Review from Allrecipes USA and Canada)


    My husband and I went to Italy for our honeymoon. Bruschetta was one of our favorite appetizers. One thing that I would omit doing is broiling the tomatoes once on the bread. I like the tomatoes uncooked, the way we had it in Italy.  -  27 Feb 2001  (Review from Allrecipes USA and Canada)


    This was good, however we added a lot more garlic to it to give it a little bit more flavor. We also brushed one side of the bread with olive oil before baking. Balsamic vinegar also seemed to bring out more of the flavor.  -  15 Apr 2001  (Review from Allrecipes USA and Canada)