Classic Tomato Bruschetta
This is a study in texture. Do not rush the maceration; the tomatoes need time to soften and release the juices that make the bread hum.
The bread dictates the success.
Use a rustic loaf with an open crumb and a thick crust. If the bread is soft or spongy, it will turn into a soggy mess the second the tomatoes hit.
- Serrated bread knife
- Cast iron grill pan or heavy skillet
- Mixing bowl
- Garlic clove (peeled)
What goes in.
- 1 lbRoma tomatoes, seeded and diced small
- 1/2 cupfresh basil leaves, stacked and chiffonade
- 2 tbspextra virgin olive oil
- 1 tspkosher salt
- 1 loafsourdough or rustic country bread
- 1 largegarlic clove, peeled
Don't skip the friction
While the toast is still piping hot, rub the raw garlic clove directly against the rough surface of the bread; the heat melts the garlic into the crumb, leaving behind the aroma without the bite of raw chunks.
The method.
Macerate the tomatoes
Combine diced tomatoes, salt, and olive oil in a bowl. Let them sit at room temperature for 15 minutes while the bread toasts.
Toast the bread
Slice the loaf into 3/4-inch thick pieces. Brush lightly with oil and toast in a hot grill pan until deep brown charred stripes appear on both sides.
Apply the garlic
Immediately rub the cut end of a peeled garlic clove over one side of the hot, toasted bread until the clove begins to wear down.
Assemble
Fold the basil into the tomatoes. Spoon the mixture onto the bread, including the juices accumulated at the bottom of the bowl.
Other turns to take.
Balsamic Finish
Drizzle a teaspoon of aged balsamic vinegar over the assembled bruschetta just before serving.
Burrata Addition
Smear a small knob of burrata cheese on the bread before topping with the tomato mixture.
When it doesn't go to plan.
Remove the seeds from the tomatoes to keep the mixture from becoming soupy.
Do not store the assembled bruschetta; the bread will lose its structural integrity within five minutes of topping.
Use the best olive oil you have; it is the primary fat and flavor carrier in this dish.
The ones that keep coming up.
Can I use cherry tomatoes?
Yes, they are often sweeter and less watery, though you will need to halve them rather than dice them.
Should I toast the bread in the oven?
A grill pan is preferred for the smoky char, but a 400°F oven works if you are preparing a large quantity.
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