Classic Tomato Bruschetta with Garlic-Rubbed Grilled Bread

Steps

1. Step 1

   Put the diced tomatoes in a bowl with 3 tbsp olive oil, 1/2 tsp flaky salt and a few grinds of pepper. Stir gently and let sit at room temperature while you cook the bread, at least 15 minutes, so the juices draw out and the flavor deepens.

   15 min, hands-off

   • 1 1/4 lb ripe tomatoes
   • 3 tbsp extra-virgin olive oil
   • 1/2 tsp flaky sea salt
   • black pepper
2. Step 2

   Brush both sides of the bread slices lightly with the remaining 2 tbsp olive oil.

   2 min

   • 8 slices sourdough or country bread, cut 3/4 inch thick
   • 2 tbsp extra-virgin olive oil
3. Step 3

   Heat a ridged grill pan or heavy skillet over medium-high heat until very hot. Griddle the bread in batches, about 2 minutes per side, until deeply toasted with dark char marks. (Or broil on a sheet pan 4 inches from the broiler, 1–2 minutes per side, watching closely.)

   8 min

4. Step 4

   While each slice is still hot, rub one cut face of a garlic clove firmly over the top surface — the rough toast grates the garlic into the bread. Use more or less depending on how sharp you like it.

   2 min

   • 2 cloves garlic
5. Step 5

   Stir the tomatoes, then lift them out with a slotted spoon, leaving most of the juice behind, and pile them onto the garlic-rubbed toasts. Scatter the torn basil over the top, finish with a pinch of flaky salt and a drizzle of the tomato juices, and serve right away.

   3 min

   • 12 fresh basil leaves
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026