📝 About This Recipe
Transport your senses to the heart of Tuscany with this quintessential Italian starter, where simplicity meets culinary perfection. This dish celebrates the harmony of vine-ripened tomatoes, pungent garlic, and peppery extra virgin olive oil atop a canvas of charred, rustic sourdough. It is the ultimate expression of 'cucina povera'—transforming humble ingredients into a vibrant, refreshing masterpiece that captures the essence of summer.
🥗 Ingredients
The Tomato Topping
- 6 medium Roma or San Marzano Tomatoes (firm but ripe, seeds removed and finely diced)
- 1/2 cup Fresh Basil Leaves (packed, then chiffonade (thinly sliced ribbons))
- 1/4 cup Extra Virgin Olive Oil (use high-quality, cold-pressed oil for best flavor)
- 1 teaspoon Balsamic Glaze (optional, for a hint of sweetness)
- 1/2 teaspoon Sea Salt (flaky sea salt is preferred)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional, for a subtle heat)
The Bread (The 'Bruscare')
- 1 loaf Italian Ciabatta or Sourdough Baguette (crusty, rustic bread is essential)
- 2 large Garlic Cloves (peeled and left whole for rubbing)
- 3 tablespoons Extra Virgin Olive Oil (for brushing the bread)
For Garnish
- 2 tablespoons Parmigiano-Reggiano (freshly shaved)
- 4 pieces Fresh Basil Sprigs (for decoration)
👨🍳 Instructions
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1
Begin by preparing the tomatoes. Core the tomatoes and slice them in half. Gently squeeze or scoop out the watery seeds to prevent the bread from becoming soggy.
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2
Finely dice the tomato flesh into uniform 1/4-inch pieces and place them in a medium-sized glass or ceramic mixing bowl.
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3
Stack the fresh basil leaves, roll them tightly like a cigar, and slice thin ribbons (chiffonade). Add the basil to the tomatoes.
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4
Add 1/4 cup of high-quality extra virgin olive oil, sea salt, black pepper, and the optional balsamic glaze and red pepper flakes to the bowl.
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5
Toss the mixture gently with a spoon. Cover the bowl and let it marinate at room temperature for at least 15-20 minutes. This allows the salt to draw out the juices and the flavors to meld.
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6
While the tomatoes marinate, preheat your grill pan or oven broiler. If using an oven, set the rack to the top position.
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7
Slice the bread on a diagonal into 3/4-inch thick slices. This creates more surface area for the delicious toppings.
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8
Lightly brush both sides of each bread slice with olive oil using a pastry brush.
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9
Place the bread slices on the grill pan or under the broiler. Toast for 2-3 minutes per side until golden brown with visible char marks on the edges.
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10
Immediately after removing the bread from the heat, take the whole peeled garlic cloves and rub them vigorously over one side of the hot, toasted bread. The rough surface of the bread acts like a grater, melting the garlic into the crust.
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11
Using a slotted spoon to leave excess liquid behind, mound a generous portion of the tomato mixture onto the garlic-rubbed side of each toast.
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12
Drizzle any remaining juices from the bowl over the top if desired, then finish with shaved Parmigiano-Reggiano and a final crack of black pepper.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills the enzymes that provide that classic sweet flavor. To avoid a soggy base, ensure you de-seed the tomatoes thoroughly before dicing. Don't skip the garlic rub—it provides a more subtle and aromatic garlic flavor than mixing minced garlic into the tomatoes. If your tomatoes aren't perfectly ripe, add a tiny pinch of granulated sugar to the marinade to boost the sweetness. Use a serrated knife to dice the tomatoes to avoid bruising the delicate flesh.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Vermentino to complement the acidity of the tomatoes. Serve alongside a platter of Prosciutto di Parma and marinated olives for a full antipasto spread. Add a dollop of fresh Burrata cheese on top for a creamy, decadent twist. Accompany with a simple arugula salad dressed with lemon and olive oil. Enjoy as a light lunch following a bowl of clear minestrone soup.