Tomato Bruschetta

Ingredients

• 1.5 pounds tomatoes – cored, seeded, 0.5-inch dice
• 0.75 tsp kosher salt
• 0.5 cup fresh basil leaves – chopped
• 0.25 cup extra-virgin olive oil
• 0.25 tsp ground black pepper
• 12 slices country bread – 0.5-inch thick
• 2 cloves garlic – halved lengthwise (for rubbing)

Instructions

1. Place the diced tomatoes in a colander set over a bowl, toss with the kosher salt, and let drain until excess juices collect, 10–15 minutes.
2. Transfer the drained tomatoes to a bowl and gently fold in the basil, olive oil, and black pepper. Let stand to meld, 5–10 minutes; taste and adjust seasoning if needed.
3. Heat a grill, grill pan, or broiler to high. Toast the bread slices dry until the edges are crisp and surfaces show light char, 1–2 minutes per side.
4. While the bread is hot, rub one side of each slice with the cut sides of the garlic cloves.
5. Spoon the tomato mixture generously over the garlic-rubbed side of each toast, letting a little juice soak in. Serve immediately while the bread is still warm and crisp.