Bruschetta
Grilled bread rubbed with garlic and topped with ripe tomatoes, fresh basil, and good olive oil. Simple, fast, and entirely dependent on ingredient quality.
Ingredients
- 4 largeripe tomatoes(about 1.5 lb, Roma or vine)
- 2 clovesgarlic(1 halved for rubbing, 1 minced)
- ¼ cupfresh basil leaves(loosely packed, torn)
- 3 tbspextra-virgin olive oil(plus more for drizzling)
- ¾ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- 1 tspred wine vinegar(optional, brightens the topping)
- 8 slicescrusty bread(ciabatta or sourdough, cut 3/4-inch thick)
Method
- 01
Core and dice the 4 large ripe tomatoes into roughly 1/2-inch pieces. Transfer to a colander set over a bowl and toss with ½ tsp of the kosher salt. Let drain for 10 minutes — this pulls out excess water so the topping doesn't sog the bread.
- 02
Mince 1 of the garlic cloves. In a medium bowl, combine the drained tomatoes, minced garlic, ¼ cup torn fresh basil leaves, 2 tbsp of the extra-virgin olive oil, the remaining ¼ tsp kosher salt, ¼ tsp black pepper, and 1 tsp red wine vinegar if using. Stir and taste; adjust salt as needed. Set aside.
- 03
Heat a grill pan or outdoor grill over high heat until very hot, about 2 minutes. Brush both sides of the 8 slices crusty bread lightly with the remaining 1 tbsp extra-virgin olive oil.
- 04
Grill the bread slices for 2–3 minutes per side until deep golden with visible char marks. Work in batches if needed.
- 05
Immediately rub one side of each hot toast firmly with the cut face of the halved garlic clove — the rough, hot surface acts as a grater and the garlic melts right in.
- 06
Spoon the tomato mixture generously onto the garlic-rubbed side of each slice. Finish with a light drizzle of extra-virgin olive oil and serve at once.
Adapted from public domain & community sources