Classic Tomato and Basil Bruschetta
This is a study in texture: the snap of a toasted crust against the cooling, softened tomato flesh. The secret is in the timing; give the tomatoes enough time to surrender their juices, but not so much that they turn into soup.
Wait for the salt to do its work
Your tomatoes need to sit with the salt for at least ten minutes before they hit the bread. This releases the liquid so you aren't left with a watery mess on your serving platter.
- serrated bread knife
- mixing bowl
- cast iron grill pan or broiler
- clove of raw garlic (peeled)
What goes in.
- 4 largeripe Roma tomatoes, seeded and diced small
- 1/2 cupfresh basil leaves, torn into thin ribbons
- 3 tbspextra virgin olive oil
- 1 clovefresh garlic, peeled and left whole
- 1 tspflaky sea salt
- 1 loafcrusty sourdough or country-style bread, cut into 1/2 inch slices
Infusing the Toast
While the bread is still hot from the grill, rub the raw garlic clove firmly against the surface of the crust. The heat melts a thin layer of the garlic into the porous bread, scenting the entire piece.
The method.
Prep the tomatoes
Combine the diced tomatoes and sea salt in a bowl. Let them sit for ten minutes until you see liquid collecting at the bottom.
Add the aromatics
Drain the excess liquid from the tomatoes, then fold in the basil and olive oil. Set aside to marinate at room temperature.
Toast the bread
Grill or broil the bread slices until they develop dark brown spots and are firm to the touch. Do not let them burn.
Apply the garlic
Rub the cut side of the peeled garlic clove over the rough surface of each hot bread slice. Follow with a light drizzle of fresh olive oil if desired.
Assemble
Spoon the tomato mixture onto the bread just before serving so the base remains crunchy.
Other turns to take.
Balsamic Glaze
Drizzle a small amount of reduced balsamic vinegar over the top for a sharper, deeper acidity.
Mozzarella Addition
Layer a thin slice of fresh mozzarella on the bread before adding the tomato mixture to provide a creamy counterpoint.
When it doesn't go to plan.
Always use a serrated knife to slice your bread to keep the crust from tearing.
If your tomatoes are out of season, skip them; a bruschetta made with poor fruit will always taste flat.
Tear the basil rather than slicing it with a knife to prevent the leaves from bruising and turning black.
The ones that keep coming up.
Can I make the tomato mixture ahead of time?
You can prep the tomatoes an hour before, but add the basil and salt at the last minute to keep the colors vibrant.
What kind of bread is best?
A bread with a sturdy, open crumb like sourdough works best. Avoid soft sandwich bread, as it cannot hold the weight of the tomatoes.
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