Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Bruschette con Pomodori Datterini rossi e gialli

Bruschetta with Red and Yellow Datterini Tomatoes

Name: Bruschetta with Red and Yellow Datterini Tomatoes
Ingredients: as needed red datterini tomatoes; as needed yellow datterini tomatoes; as needed slices of whole wheat bread; a few basil leaves; as needed extra virgin olive oil; as needed salt

La Lety 75 @cook_23303363

Pistoia Toscana

This is one of the bruschetta recipes I make over and over during the summer. I haven’t listed exact amounts because you can adjust the ingredients to your liking.

La Lety 75 @cook_23303363

Pistoia Toscana

This is one of the bruschetta recipes I make over and over during the summer. I haven’t listed exact amounts because you can adjust the ingredients to your liking.

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Ingredients

as neededred datterini tomatoes
as neededyellow datterini tomatoes
as neededslices of whole wheat bread
a fewbasil leaves
as neededextra virgin olive oil
as neededsalt

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Steps

1

First, wash the tomatoes in water with a little baking soda. Cut them into small pieces and place them in a bowl. Season with olive oil, salt, and chopped basil, then set aside.
2

Cut the bread slices in half and toast them (I use a pizza oven, but you can use any toaster or oven). Let them cool.
3

Once ready, assemble the bruschetta by topping each piece of bread with the tomatoes and their juices.