bread , Tomato , Basil , garlic , Vegan
Best for: The first plate of the evening, made while the grill heats for everything else.
Bruschetta began as a way to taste new olive oil on grilled bread; the tomato version is its most famous form. Thick slices grill until crisp at the edges, get rubbed with raw garlic, and carry a spoonful of tomatoes that have been sitting with salt, basil, and olive oil.
Grill: Direct medium-high heat; 425°F, bread straight on the grates. Equipment: Grill, bowl, serrated knife, tongs.
Ingredients
Rest: 20 minutes. Total: 39 minutes.
Tomato topping
- 1 1/2 lb ripe tomatoes, seeded and diced
- 1/4 cup olive oil, plus more for the bread
- 1/4 cup torn fresh basil leaves
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 teaspoon red wine vinegar (optional)
Bread
- 8 thick slices rustic country bread, about 3/4 inch thick
- 1 large garlic clove, halved
- Flaky sea salt, to finish
Directions
Toss the tomatoes with the olive oil, basil, salt, black pepper, and vinegar if using. Let them sit for 20 minutes so the salt draws out their juice.
Heat the grill to 425°F. Brush the bread slices lightly with olive oil on both sides.
Grill the bread for 1 to 2 minutes per side, until crisp with charred edges but still chewy in the middle.
Rub the hot grilled side of each slice with the cut garlic clove — the rough toast grates the garlic right in.
Spoon the tomatoes and their juices generously over the bread.
Finish with flaky sea salt and a thread of olive oil and serve at once, before the bread softens.
Grilling tip: Salt the tomatoes early and never refrigerate them — the puddle of juice at the bottom of the bowl is the best part, so serve it too.
