6 medium Roma tomatoes (about 1 1/2 pounds), cored, seeded, and small dice
2 medium garlic cloves, minced
1/2 teaspoonkosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
For the bread:
8 ounces crusty Italian bread, cut crosswise into 1/2-inch-thick slices
2 tablespoonsolive oil
Freshly ground black pepper
1 medium garlic clove
6 to 8 medium, fresh basil leaves
Makes:8 to 10 servings
The term bruschetta gets thrown around anytime a piece of fancy toast with toppings is served, but technically bruschetta is just a grilled piece of bread brushed with olive oil and rubbed with garlic. Most often you see it topped with fresh tomatoes and basil, but the possibilities are endless when you start thinking about what to pile on. Here’s the basic tomato version to get you started.
1Place the balsamic vinegar in a medium, nonreactive bowl and whisk in the olive oil in a slow stream. Add the tomatoes, garlic, and measured salt and pepper and stir to combine. Taste and season with additional salt and pepper as needed. Set aside at room temperature while you prepare the bread.
For the bread:
1Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
2Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil. Flip the slices over and brush with the remaining 1 tablespoon oil. Generously season one side only with salt and pepper.
3Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
4Return the grilled bread to the reserved baking sheet seasoned-side up and rub the seasoned sides with the garlic clove.
1Divide the tomato mixture evenly among the bread slices. Tear the basil leaves into bite-size pieces and sprinkle over the bruschetta. Cut into smaller pieces if desired and serve.