Need I say “use the freshest, in-season tomatoes you can possibly find, and don’t even think about making this outside of summer”? I didn’t think so. If you wanted to go beyond this basic bruschetta recipe, you could add chopped olives or capers, or sneak a slice of buffalo mozzarella under each mound. This is a classic summer appetizer.
1 pound heirloom tomatoes, cored and diced
¼ cup basil, minced
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and halved
Sea salt and freshly ground black pepper, to taste
½ whole grain baguette or rustic loaf, cut into ¼-inch thick slices
Mix together tomatoes, basil and olive oil in a small bowl. Grate half of the garlic clove on a Microplane zester into the mix, add a pinch of salt and pepper, and stir to blend.
Toast the bread until nice and crisp (it’s nice to do this on the grill, too, so it gets a bit of smoky char around the edges). Remove to a platter and rub one side of each with the cut side of the garlic. Spoon a heaping tablespoon of tomato topping onto each slice of bread and serve.