This bruschetta makes the most of ripe summer tomatoes for an appetizer that comes together in just minutes.
ingredient
- 1 pound ripe tomatoes
- 1 teaspoon flaky salt
- 1 teaspoon red wine vinegar
- 1/2 cup extra-virgin olive oil, divided
- 1 small (8-ounce) ciabatta
- 1 large garlic clove
- 1/2 cup basil leaves, chopped
Directions
- Chop tomatoes into small pieces, and transfer to a large bowl. Season with a large pinch of salt. Drizzle red wine vinegar and 4 tablespoons of the olive oil over tomatoes and stir to combine. Set aside.
- Slice bread and brush with the remaining olive oil. Toast in an oven or on a grill or stove until lightly browned. Gently rub garlic clove over toasted bread pieces.
- Use a slotted spoon to transfer tomatoes to a serving platter. Stir in basil leaves and serve tomatoes with toasted bread.