Tomato Bruschetta

Name: Tomato Bruschetta
Cook time: 30 min
Total time: 45 min
Ingredients: 4 large cloves garlic, divided; 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 pounds small ripe but firm tomatoes (preferably Roma), halved, cored, seeded and cut into 1/4-inch dice; 1/4 cup lightly packed fresh basil leaves, thinly sliced, plus more for garnish; 3/4 teaspoon fine salt, plus more to taste; 8 (1/2-inch-thick) slices Italian country bread

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Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Author : Joe Yonan

Ingredients

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4 large cloves garlic, divided1/4 cup extra-virgin olive oil, plus more for drizzling2 pounds small ripe but firm tomatoes (preferably Roma), halved, cored, seeded and cut into 1/4-inch dice1/4 cup lightly packed fresh basil leaves, thinly sliced, plus more for garnish3/4 teaspoon fine salt, plus more to taste8 (1/2-inch-thick) slices Italian country bread

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Instructions

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Step 1

Press or grate two of the garlic cloves. Transfer to a large bowl and add the olive oil, tomatoes, basil and salt. Stir to combine and let marinate for at least 30 minutes and up to 24 hours. Taste, and season with more salt as needed.

Step 2

Meanwhile, cut the other two garlic cloves in half lengthwise.

Step 3

In a grill pan over medium-high heat, grill the bread until deeply browned, with some charred spots, on both sides, 3 to 5 minutes per side. (Alternatively, you can use a gas or charcoal grill, or the broiler.) While the slices are still warm, rub each side with the cut garlic.

Step 4

Arrange the bread slices on a platter. Using a slotted spoon to leave behind extra liquid, divide the tomato mixture among the bread slices. Garnish with more basil, drizzle generously with more olive oil and serve. (If the bruschetta won’t be eaten immediately, set out the bread and tomato mixture separately, and let guests top the bread right before they eat.)