It seems, and is, so simple-garlic-rubbed toast with raw tomato on top-but like many of the capital city's favorite foods, bruschetta al pomodoro brings you face to face with the brilliance of basic Roman ingredients. The classic bread for bruschetta is pane casereccio, the ordinary Roman loaf, though good hand-sliced sourdough or country bread would be a fine substitute. If you can't find flavorful ripe tomatoes and fresh basil, use none at all, and make the bruschetta with just garlic, salt and olive oil.
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