Italian · Free recipe
Tomato Bruschetta
Juicy summer tomatoes are salted and drained so their flavor concentrates instead of soaking the bread. Thick slices of rustic loaf are grilled until charred at the edges, rubbed with raw garlic, and piled high with basil-flecked tomatoes glistening in good olive oil.
- Prep
- 20 min
- Cook
- 6 min
- Total
- 26 min
- Serves
- 6
- Level
- Easy
Method
-
Toss the tomatoes with 1/2 teaspoon salt in a strainer set over a bowl and let them drain for 15 minutes.
-
Discard the watery liquid, then combine the tomatoes with the olive oil, shallot, vinegar, basil, remaining salt, and a few grinds of pepper.
-
Heat a grill pan or outdoor grill to medium-high, brush the bread lightly with oil, and grill 2 to 3 minutes per side until you see dark stripes and the surface feels crisp.
-
While the toast is still hot, rub one side of each slice with the cut garlic; the rough surface acts like a grater.
-
Spoon the tomato mixture onto the toasts just before serving so the bread stays crunchy underneath.
Zest note from the test kitchen
Save the drained tomato water and shake it into a vinaigrette or a glass of chilled soup; it is pure tomato essence.
