Fresh Summer Tomato Bruschetta
- Yield:Makes 8 toasts
- Active time:15 minutes
- Total time:15 minutes
[Photograph: Vicky Wasik]
These classic Italian tomato-topped toasts should be made only when tomatoes are at the peak of their season; the rest of the year, it's better to try my awesome oven-roasted recipe using canned tomatoes. The secret to this version is to use a mix of ripe heirloom varieties, and rub the garlic on the toasts instead of folding it into the tomatoes for a more even and less harsh garlic flavor.
Why It Works
It's all about the tomatoes. Read the Whole Story- Using a combination of different tomatoes adds lots of color and a better balance of tomato flavor.
- Skipping the pre-salting step prevents excess liquid from seeping out of the tomatoes.
- Wine vinegar is a better choice for adding acidity, unless you have true balsamic available.
Ingredients
- 1 1/2 pounds (680g) best-quality, in-season fresh tomatoes, preferably a mix of varieties, cored and diced (see note above)
- 15 large basil leaves, thinly sliced into a chiffonade
- Extra-virgin olive oil, for the tomatoes and toasts
- Red or white wine vinegar or true balsamic vinegar, to taste (optional; see note above)
- 8 medium slices freshly toasted bread
- 3 medium cloves garlic, halved
- Finishing sea salt (such as fleur de sel), kosher salt, or flaky salt (such as Maldon)
Directions
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1.
In a large bowl, combine tomatoes with basil and enough olive oil to generously coat. If using wine vinegar, add a splash. Toss gently, taste, and add more wine vinegar if desired.
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2.
Rub garlic cloves on top surface of each toast; rub only as much as you want. (More will make the toasts more garlicky, while a lighter hand will deliver a more mild flavor.) Drizzle olive oil on each toast and season with salt.
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3.
Spoon tomatoes onto each toast, including any liquid that has accumulated. Season generously with salt. If using true balsamic vinegar, drizzle it sparingly on top. Serve right away.