Cherry Tomato Bruschetta
Serves 4
Ingredients
Garlic Paste*
- 2 large garlic cloves
- ¼ tsp kosher salt
Tomato Topping
- 1 pint cherry or grape tomatoes, sliced
- ¼ tsp garlic paste*
- ⅓ cup extra virgin olive oil
- cracked black pepper
- 3 tbsp chopped parsley
- 1 tbsp balsamic vinegar
Crispy Bread
- ½ baguette, sliced on the bias
- extra virgin olive oil
- salt to taste
- crackled black pepper to taste
How-to
- Place sliced tomatoes in a medium bowl
- Make garlic paste by smashing pieces of garlic and removing their skins. Mince garlic, then sprinkle ¼ tsp of coarse sea salt. Using the blade of the knife, grind the garlic and salt into a paste
- Add garlic paste to the bowl of tomatoes
- Add olive oil and season with black pepper
- Add parsley and balsamic vinegar. Taste and adjust seasonings to your liking
- Let marinate 30 minutes at room temperature (or in refrigerator for more than 1 hour, taking it out at least ½ hour before serving)
- Preheat broiler, situating the rack on the top rungs
- Slice ½ baguette on the bias. Place slices on a cookie sheet, drizzle with olive oil, and season with salt and pepper
- Broil one side only until golden brown. Watch this closely, as it will happen fast, about 2-3 minutes. You can also use a grill or griddle pan
- Spoon room-temperature tomato mixture over warm baguette slices, scooping from the bottom to get the seasoned oil as well. Serve immediately
Note: Add a pinch of sugar to tomatoes that are not in season if desired