Fresh Tomato Bruschetta
This is a study in texture and timing. When you treat the tomatoes properly and choose the right loaf, the result is a clean, bright appetizer that relies entirely on the quality of your produce.
Wait for the salt to work.
Your tomatoes need time to shed their excess water before hitting the bread. If you rush this step, you end up with mushy toast.
- serrated bread knife
- mixing bowl
- colander
- cast iron grill pan or broiler
- clove of garlic (peeled)
What goes in.
- 4 largeripe tomatoes, seeded and diced
- 1/2 cupfresh basil leaves, stacked and chiffonade
- 2 tbspextra virgin olive oil
- 1 tbspbalsamic vinegar
- 1/2 tspkosher salt
- 1 loafcrusty sourdough or country bread, sliced 1-inch thick
- 1 wholegarlic clove, peeled
Garlic infusion
Once the bread is toasted and still warm, rub the raw clove of garlic directly onto the rough surface. The heat melts the oils from the garlic into the bread's texture.
The method.
Prep the tomatoes
Dice your tomatoes and place them in a colander set over a bowl. Sprinkle with salt and let them sit for 15 minutes to drain the excess liquid.
Dress the mixture
Transfer the drained tomatoes to a clean bowl. Gently stir in the olive oil, balsamic vinegar, and fresh basil.
Toast the bread
Brush your bread slices lightly with olive oil. Place them under the broiler or on a grill pan until the edges are charred and the center is crisp.
Assemble
Rub the garlic clove onto one side of each warm toast. Spoon the tomato mixture over the top immediately and serve.
Other turns to take.
Mozzarella add-in
Fold in small cubes of fresh buffalo mozzarella just before topping the bread.
Olive tapenade
Spread a thin layer of black olive tapenade on the bread before adding the tomato mixture for a salty, deep punch.
When it doesn't go to plan.
Use a serrated knife to cut the tomatoes to avoid bruising them.
Always taste a piece of tomato before adding more salt; the intensity of the tomato changes with the season.
Keep the mixture at room temperature; cold tomatoes lose their aroma.
The ones that keep coming up.
Can I make the mixture ahead of time?
You can prep the tomatoes, but keep them separate from the vinegar and basil until you are ready to serve. If you mix too early, the basil will darken and the tomatoes will soften too much.
What kind of bread works best?
Look for a loaf with a sturdy, thick crust and an open crumb. Soft sandwich bread will turn into a sponge the moment it touches the tomato juices.
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