Tomato Bruschetta
Ripe summer tomatoes, good olive oil, and crusty bread — bruschetta is a test of ingredient restraint. Dice the tomatoes by hand, not in a food processor, to keep them from turning to pulp. Rub the toasted bread with a cut garlic clove before topping for a subtle, aromatic heat.
Snack · Vegetarian • 15 min
Servings:6 servings
Ingredients
- 4 ripe Roma tomatoes, seeded and finely diced
- ¼ cup fresh basil leaves, thinly sliced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1 baguette or Italian loaf, sliced on the diagonal into ½-inch rounds
- 1 large garlic clove, peeled and halved
Steps
- In a medium bowl, combine diced tomatoes, basil, olive oil, balsamic vinegar, ¼ teaspoon salt, and several grinds of pepper. Let sit at room temperature while you toast the bread.
- Preheat broiler or toaster oven. Arrange bread slices on a baking sheet and toast until golden brown on both sides, 1–2 minutes per side under the broiler.
- While bread is still warm, rub each slice on one side with the cut side of the garlic clove.
- Spoon the tomato mixture generously onto each toast. Finish with a drizzle of olive oil and a pinch of flaky salt. Serve immediately.
