Classic Tomato Bruschetta

By Chef B. Boukim

Prep: 20 min · Cook: 10 min · Total: 30 min · Serves 6

Ingredients

• 6 medium Ripe heirloom or vine tomatoes
• 6 slices Country-style bread, sliced 1-inch thick
• 3 Garlic cloves
• 1/2 cup Fresh basil leaves
• 4 tbsp Extra virgin olive oil
• 1 tsp Flaky sea salt
• 1 tbsp Balsamic vinegar
• 1/2 tsp Freshly cracked black pepper

Instructions

1. Core the tomatoes and cut them into 1/2-inch dice. Place them in a wide bowl — do not drain the juices.
2. Add 2 tablespoons of olive oil, the balsamic vinegar, 1/2 tsp of flaky salt, and black pepper to the tomatoes. Toss gently and let marinate at room temperature for at least 15 minutes.
3. Brush both sides of each bread slice lightly with olive oil. Grill on a hot grill pan for 2-3 minutes per side until deeply charred with grill marks.
4. While the bread is still hot, rub the cut side of a garlic clove over the surface of each slice. The rough toasted bread acts like a grater.
5. Stack the basil leaves, roll them tightly, and slice into thin chiffonade. Set aside.
6. Just before serving, add the basil chiffonade to the marinated tomatoes and toss gently. Taste and adjust seasoning.
7. Spoon the tomato mixture generously over each slice of grilled bread, making sure to include plenty of the juices. Drizzle with more olive oil and finish with flaky salt.
8. Serve immediately while the bread is still warm and crisp.