Bruschetta al Pomodoro

Serves 4

Ingredients

• 6 medium (about 1.5 lb / 680 g) ripe Roma or vine tomatoes
• 1/2 cup packed fresh basil leaves
• 3 cloves garlic cloves
• 1/4 cup extra-virgin olive oil
• 1 tsp balsamic vinegar
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 loaf (about 12 oz / 340 g) baguette or Italian loaf

Instructions

1. 1Dice the tomatoes into 1/4-inch pieces, discarding excess seeds and juice if very watery. Place in a large mixing bowl.
2. 2Finely chop or chiffonade the fresh basil leaves and add to the tomatoes.
3. 3Mince or press 2 of the garlic cloves and add to the bowl.
4. 4Pour in extra-virgin olive oil, the balsamic vinegar, salt, and black pepper.
5. 5Gently stir everything together until evenly combined. Taste and adjust salt if needed. Let the mixture sit at room temperature for 15–30 minutes so flavors meld.
6. 6While the topping rests, slice the baguette on a diagonal into 3/4-inch thick slices (you should get about 16–20 slices).
7. 7Heat a grill pan or large skillet over medium-high heat. Brush both sides of the bread slices lightly with the remaining olive oil.
8. 8Toast the bread 2–3 minutes per side until golden and crisp with nice grill marks. Alternatively, broil in the oven 1–2 minutes per side watching closely.
9. 9Take the remaining whole garlic clove and cut it in half. Rub the cut side gently over the warm toasted bread slices to infuse garlic flavor.
10. 10Spoon a generous amount of the tomato mixture onto each slice of garlic-rubbed toast. Serve immediately while the bread is still crisp.