Heirloom Tomato and Basil Bruschetta

Ingredients

Equipment Needed

• •Outdoor grill or cast iron grill pan
• •Colander
• •Large mixing bowl
• •Pastry brush for oiling bread

Instructions

1. 1

   Prepare the tomatoes

   Core your heirlooms and cut them into rough half-inch dice. Don't fuss over uniformity. Irregular pieces catch more dressing and create visual interest. Transfer to a colander set over a bowl and sprinkle with the teaspoon of salt. Let them drain for ten minutes while you prepare everything else. This step removes excess moisture that would otherwise make your bread soggy. Save that rosy liquid in the bowl. It's pure tomato essence, perfect for vinaigrettes or drinking straight.

   Room temperature tomatoes have far more flavor than cold ones. Never refrigerate heirlooms if you can help it.
2. 2

   Make the topping

   Mince one clove of garlic finely. You want it almost paste-like so it distributes evenly. Transfer drained tomatoes to a mixing bowl and add the minced garlic, olive oil, and balsamic vinegar. Grind in the black pepper. Tear the basil leaves by hand directly over the bowl. Tearing releases more aromatic oils than cutting and prevents the edges from bruising black. Toss gently. The mixture should glisten. Taste it. Adjust salt if needed. Set aside at room temperature while you grill the bread.

   If your tomatoes are particularly sweet, add another splash of vinegar to balance. If they're acidic, back off on the balsamic entirely.
3. 3

   Grill the bread

   Heat your grill to medium-high, or set a grill pan over high heat until it smokes slightly. Brush both sides of each bread slice with olive oil. Grill for about ninety seconds per side, rotating halfway through for crosshatch marks if the spirit moves you. You want deep golden char on the ridges while the interior stays slightly chewy. The bread should crackle when you press it. Work in batches if needed. Stack finished slices on a platter.

   Day-old bread actually works better here. Fresh sourdough can compress under the grill's heat instead of crisping.
4. 4

   Rub with garlic

   Cut the remaining two garlic cloves in half crosswise. While the bread is still warm, rub the cut side of a garlic half vigorously across the surface of each slice. The toasted bread acts like a grater, pulverizing the garlic and leaving behind its oils. One clove half handles about four slices before it wears down. This raw garlic bite is essential. Don't skip it. Don't substitute garlic powder. The heat from the bread tempers the garlic's harshness just enough.

   For a mellower flavor, let the bread cool for two minutes before rubbing. The garlic won't permeate as deeply.
5. 5

   Assemble and serve

   Spoon the tomato mixture generously onto each bread slice just before serving. Don't be timid. Pile it high. Some will tumble off when guests bite in. That's part of the experience. Finish each piece with a few flakes of sea salt and a thread of olive oil drizzled from height. Serve immediately while the bread still has its crunch. Once topped, you have about ten minutes before the juices soften the toast. This is food that demands to be eaten now, standing around the grill with a glass of cold white wine in the other hand.

Chef Tips

• •Buy your tomatoes two or three days before you need them and let them ripen on your counter in a single layer, stem-side down. They'll develop deeper flavor and softer texture. Refrigeration destroys the enzymes that create tomato aroma.
• •Invest in a bottle of good olive oil for finishing, something grassy and peppery that you'd happily drink from a spoon. Save the everyday stuff for grilling the bread. The finishing oil is what your guests will actually taste.
• •A crisp, mineral-driven white wine complements bruschetta beautifully. Try a Vermentino, Greco di Tufo, or if you're feeling patriotic, a dry Riesling from the Finger Lakes.
• •This recipe scales effortlessly for crowds. Prepare the tomato mixture up to two hours ahead, but don't add the basil until just before serving. Grill the bread in advance and keep it at room temperature, then rewarm briefly on the grill before assembly.

Advance Preparation

• •Tomatoes can be diced, salted, and drained up to 2 hours ahead. Keep at room temperature, covered loosely.
• •Bread can be sliced and brushed with oil several hours in advance. Store covered at room temperature.
• •For entertaining, grill the bread up to 1 hour ahead. Rewarm on the grill for 30 seconds per side just before rubbing with garlic and topping.

Frequently Asked Questions

Nutrition Information

1 serving (about 155g)