Italian
Fresh and Sun-Dried Tomato Bruschetta
Charred country bread carries a juicy but well-drained topping of ripe tomato, concentrated sun-dried tomato, basil, garlic, and olive oil for two distinct tomato textures.
8 servings · 25 minutes prep · 10 minutes cook
Ingredients
Two-Tomato Topping
- 6 ripe Roma tomatoes, 1/2-inch dice
- 1 teaspoon Diamond Crystal kosher salt, divided
- 1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
- 1/2 cup loosely packed basil leaves, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon black pepper
Garlic Toast
- 1 country loaf, cut into sixteen 1/2-inch slices
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, halved
Directions
Drain the Fresh Tomatoes
- Toss the fresh tomatoes with three-quarters of the salt in a colander. Drain over a bowl for 20 minutes; do not press, which would crush the cubes.
- Combine drained tomatoes with the sun-dried tomatoes, basil, olive oil, pepper, and remaining salt. Fold gently and taste.
Char and Rub the Bread
- Heat the broiler with a rack 6 inches / 15 cm from the element. Arrange the bread on a sheet and brush both sides with the olive oil.
- Broil 1 to 2 minutes per side until crisp at the edges with scattered dark char; watch continuously. Rub one face of each hot slice lightly with the cut garlic.
Top and Serve
- Arrange toast on a platter and spoon 2 to 3 tablespoons topping onto each just before serving, leaving a visible crisp border. The topping makes about 3 cups, so a small amount may remain depending on tomato size. Do not pour collected tomato liquid over the bread.
- Serve within 5 minutes. Refrigerate leftover topping separately and use within one day.
