Starters
Bruschetta al Pomodoro
The difference between pan con tomate and bruschetta is the difference between Catalonia and Tuscany: the same instinct, different manners. Where pan con tomate is raw and immediate, bruschetta allows the tomatoes to macerate, to release their juice, to become something more considered.
Made with La Piedra del Molino extra virgin olive oil
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
Wherever olive oil is listed, use ours — La Piedra del Molino, cold-pressed at Cortijo El Marqués.
- 4 thick slices of ciabatta or sourdough
- 4 ripe plum tomatoes or 250g cherry tomatoes, roughly chopped
- 1 small garlic clove, very finely minced
- Small bunch of fresh basil
- La Piedra del Molino extra virgin olive oil
- 1 tsp good red wine vinegar (optional)
- Flaked salt and black pepper
Method
- 1
Combine the chopped tomatoes, minced garlic, torn basil leaves, a generous pour of olive oil, and the vinegar if using. Season well and leave to macerate for at least 10 minutes.
- 2
Toast the bread under a grill or on a griddle until golden with char marks.
- 3
Spoon the tomato mixture generously over each slice, including all the accumulated juices.
- 4
Finish with another pour of olive oil over the top, a few more basil leaves, and flaked salt.
- 5
Eat within 5 minutes — the bread will soften.
Why this olive oil
The macerated tomato juices mix with the olive oil as it pours — this is the sauce. A bitter, peppery olive oil creates a complexity here that a mild olive oil cannot.