Bruschetta pomodoro – the simple starter that tastes of summer
Whatever the season, there are plenty of ways to enjoy the satisfyingly fresh flavours of summer. The beauty of this bruschetta pomodoro recipe lies in its simplicity – with only a few key ingredients, the secret is to make sure your tomatoes are ripe and juicy so that your bruschetta tastes as authentically Italian as possible. Rich in lycopene to promote bone and heart health, lower bad cholesterol and detoxify the liver, it makes the perfect starter for when entertaining guests, or rustle it up as a healthy weekend lunch.
- Tomatoes contain lycopene – great for bone and heart health, lowering cholesterol and detoxing the liver
- 1 loaf sourdough bread
- 3 punnets vine cherry tomatoes
- 4 cloves crushed garlic
- 8-10 leaves fresh basil
- 2 tbs extra virgin olive oil
- Balsamic vinegar
- Salt and pepper to taste
- Heat up a large glug of extra virgin olive oil in a frying pan and sauté the garlic. Cut the cherry tomatoes in half and add into the pan with a generous splash of balsamic vinegar. Let it cook together for a few minutes so the tomatoes soften slightly.
- Meanwhile slice up the sourdough loaf diagonally (about 1.5cm thick) and place on a baking tray. Lightly drizzle with olive oil and pop in the oven until golden.
- Take the tomatoes and garlic off the heat and add in the torn up basil leaves, salt and pepper. Pile the mixture onto the lightly toasted sourdough bread.