Bruschetta al pomodoro

Bruschetta al pomodoro

Whilst visiting the local supermarket in Tuscany we spied a box of plumb tomatoes ostensibly for preserving. They looked lovely, and at €3.80 for 8Kg clearly too good to resist.  Inevitably, therefore, we are eating a lot of tomato based meals – and what easier or more appealing than Bruschetta al pomodoro!!

This was very quickly cooked on the BGE – we were going to cook a small joint for our meal in the evening and so the EGG was already warming.  Four pieces of slightly stale bread (better if stale) were toasted on one side on the EGG whilst the tomatoes were chopped and piled on a pad of kitchen paper to soak up any excess liquid.  The toasted side was gently rubbed with a clove of garlic which was quickly abraded by the rough toast surface – no need to peel it.
The chopped tomatoes were then piled on the toasted side and the Bruschetta placed back on the BGE to both toast the other side of the bread and warm the tomatoes slightly.  Salted and peppered, all that was left to add was a few torn basal leaved and some good olive oil.


                  ………………………. simple and delicious!!

 

Recipe and further details can be found here!


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