Bruschetta with Herbed Tomatoes

Serves six to eight.

by Tony Rosenfeld
from Fine Cooking
Issue 80
Last Edit Date: 3/6/2013 4:27:22 PM

For these bruschetta, the quality of the tomatoes makes all the difference. Use good ripe ones from your garden or pick up some at the local farmers' market.

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2 large ripe tomatoes, cut in 1/4-inch slices (you should have 12 slices)
4 Tbs. Rosemary Garlic Oil
1 tsp. chopped fresh thyme
A scant 1/4 tsp. crushed red pepper flakes
Kosher salt
12 3/4-inch-thick slices from a crusty artisan-style loaf (from about 1/2 lb. bread)
1 tsp. good balsamic vinegar, preferably aged

Heat a gas grill to medium or prepare a medium-hot charcoal fire. (Or heat the broiler to high.) Set the tomato slices on a small rack set over a rimmed baking sheet and sprinkle with 1 Tbs. of the oil, the thyme, red pepper flakes, and 1 tsp. kosher salt. Let sit at room temperature for at least 10 minutes or up to a couple of hours.

Brush both sides of the bread with the remaining 3 Tbs. oil. Sprinkle lightly with salt. Grill (or broil) until crisp with prominent grill marks (or nicely browned), about 2 min. Flip and cook the other side in the same manner. Transfer to a platter and let cool to room temperature (they can sit for up to 2 hours, loosely covered).

Pour the tomato juices from the baking sheet into a small bowl. Before serving, brush these juices on the bread. Top with the tomatoes and a drop or two of balsamic vinegar and serve.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 150; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1; Sodium (mg): 450; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

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by duckyfufu, 8/20/2008This is one of our favorite summer starters to show off our home-grown tomatoes. I like the rosemary-garlic oil, but it's also a fun way to use other flavored oils, too. I think the best part is the way the tomatoes are prepared, and the tomato "run-off" is used to brush the toasts.

by TrendyDolFan, 5/27/2008We liked this as a first course. It certainly isn't fussy. The first heirlooms are in our market - no question the better the tomato the better this is.

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