Fresh Tomato Bruschetta
The secret here is timing the maceration of the tomatoes so they release their juices without turning the bread into a sponge. It is a dish of contrast: cold, acidic fruit against warm, smoky, charred sourdough.
Wait to dress the tomatoes until the bread is already in the toaster.
If you salt the tomatoes too early, they bleed out completely and lose their texture. Keep the bread rustic and the tomato dice uniform.
- serrated bread knife
- heavy cast-iron grill pan
- mixing bowl
- fine-mesh sieve
What goes in.
- 1.5 lbripe plum tomatoes, seeded and diced into 1/4 inch cubes
- 1large clove of garlic, peeled and left whole
- 1/4 cupfresh basil leaves, stacked and chiffonade cut
- 2 tbspextra virgin olive oil, plus extra for brushing
- 1 tspflaky sea salt
- 6 slicescountry-style sourdough bread, 1 inch thick
Rubbing the toast
While the bread is still hot from the grill, rub the raw garlic clove firmly against the surface. The rough bread acts like a grater, melting the garlic into the porous crumb.
The method.
Prep the tomatoes
Place diced tomatoes in a sieve set over a bowl. Sprinkle with half the salt and let them drain for 10 minutes to remove excess water.
Mix the aromatics
In a clean bowl, combine the drained tomatoes, basil, olive oil, and remaining salt. Fold gently so the tomatoes don't bruise.
Toast the bread
Brush both sides of the bread with oil. Heat the grill pan over medium-high heat until it begins to smoke slightly. Sear each side until distinct, dark char marks appear.
Assemble
Rub one side of the hot bread with the garlic clove. Spoon the tomato mixture over the top, letting a little oil and juice soak into the center.
Other turns to take.
Balsamic glaze
Drizzle a thick reduction over the finished toasts for added sweetness and depth.
Whipped ricotta
Spread a thin layer of salted whipped ricotta on the toast before adding the tomatoes.
When it doesn't go to plan.
If the tomatoes are not fully ripe, keep them out of the refrigerator; cold storage kills the flavor.
Always use a serrated knife to cut the bread so you don't compress the loaf.
Do not peel the tomatoes; the skins provide necessary structural integrity to the dice.
The ones that keep coming up.
Can I use cherry tomatoes instead?
Yes, but halve or quarter them instead of dicing. They contain more seeds, so increase the draining time.
Why use a grill pan?
The grill pan creates ridges that trap the tomato juices and olive oil, keeping the bread from sliding around.
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