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Tomato Bruschetta

Grilled artisanal rustic bread rubbed with fresh garlic, topped with vine-ripened plum tomatoes macerated in cold-pressed olive oil, fresh sweet basil, and flaky sea salt.

Prep time: 10 mins
Cook time: 5 mins

Ingredients

Provided

  • •artisanal sourdough or country bread slices
  • •ripe heirloom or plum tomatoes
  • •garlic cloves peeled and cut
  • •fresh sweet basil leaves torn
  • •extra virgin olive oil (first cold press)
  • •aged balsamic glaze
  • •flaky sea salt
  • •freshly cracked black pepper

Instructions

  1. 1Dice the plum tomatoes, place in a colander, and sprinkle with a pinch of salt. Let drain for 10 minutes to remove excess moisture and concentrate flavor.
  2. 2Toss the drained tomatoes in a bowl with torn fresh basil, extra virgin olive oil, and black pepper.
  3. 3Slice the sourdough bread on a bias and grill or toast over medium-high heat until golden brown with visible grill marks.
  4. 4Immediately rub the hot, toasted surface of the bread with the cut side of a garlic clove to release its aromatic oils.
  5. 5Spoon the macerated tomato mixture generously onto the warm bread, drizzle with a touch of aged balsamic glaze, and finish with flaky sea salt.