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Bruschetta Con Pomodori Recipe

Bruschetta Con Pomodori

Mario Batali

Recipe courtesy Roberta Dowling, Cambridge School of Culinary Arts

Show: Food Network SpecialsEpisode: An Italian Christmas With Mario and Giada

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on March 31, 2012

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    I catered a wedding using this recipe....It was a hit! I also put fresh mozz and peccorino romano in my food processor and mixed that in with the prepped bruschetta....I also made homemade ciabatta bread....OH MY GOSH! So good! Even my husband who doesn't like tomatoes like this stuff! Definitely a fave for me!

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  • on August 17, 2009

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    This recipe should be the first one listed under the "bruschetta" recipe search. My husband and I have a large garden and grow all types of tomatoes. He goes crazy when I make this with those first of the season tomatoes and a great glass of wine! If you use different color tomatoes the presentation is beautiful! You will have company eating out of your hands and it is SO simple! For added ease cut the bread horizontal in two planks, grill the bread, rub with garlic and add tomato then slice and have some fresh grated parmesan to go on top!

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  • on March 24, 2007

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    This was easy to do and fantastic to eat. Will do a lot.

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  • on February 13, 2007

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    I agree with other users...use only one clove for less garlic taste. We love garlic, but it overpowered the dish.

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  • on January 13, 2007

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    Gorgeous presentation and absolutely delicious.I serve it with plain baguette toasts.It easily crosses all "party lines"...small soirees, large family gatherings and intimate Saturday night dates.It is especially tasty when made with summer tomatoes but the seasoning brings out the best in winter tomatoes as well.A fabulous and healthy alternative to the usual chips and dip.

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  • on January 01, 2007

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    I used a baguette and toasted the slices in the oven and it still turned out great.

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  • on August 13, 2006

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    Yum! I thought I'd make some bruschetta with the tomatoes and basil from my herb garden and never thought I'd end up with such a hit! I brought a large batch to a friend's party and they couldn't keep their hands off of it! I did add a little more garlic, it was a crowd pleaser!

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  • on March 30, 2006

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    I made this for a baby shower and it was a hit!

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  • on March 30, 2006

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    This bruschetta was better than any I have ever tried in any restaurant. I was so flavorful. I couldn't get enough.

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  • on January 14, 2006

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    Not since I left Roma have I had true and delicious bruschetta. All my dinner guests (italians! raved about it and there was none left

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