4-Ingredient Tomato Bruschetta
Bruschetta lives or dies on two things: the quality of the tomatoes and the heat of the bread. In peak summer, with genuinely ripe tomatoes and good olive oil, this is one of the best things you can put in your mouth. The rest of the year, cherry tomatoes do a creditable job. The garlic rubbed on hot bread is not optional.
What You Need
- 1 lb ripe tomatoes, or cherry tomatoes, diced
- 2 cloves garlic
- 1 handful fresh basil, torn
- good olive oil to taste
- 4 slices sourdough or ciabatta
How to Make It
- 1
Combine diced tomatoes with torn basil, a generous drizzle of olive oil, and a good pinch of salt. Let sit at room temperature for 10 minutes — this draws out the juice and lets the flavors meld.
- 2
Slice bread thickly and grill on a grill pan, or toast under a broiler until genuinely golden and crispy on both sides.
- 3
Rub each slice immediately with a raw garlic clove while still hot — the heat of the bread does the work. Top generously with the tomato mixture and its accumulated juices. Finish with more olive oil and flaky salt.
