Tomato Bruschetta

Tomato Bruschetta

This bruschetta makes the most of ripe summer tomatoes for an appetizer that comes together in just minutes.

Ingredients :

• 1 pound ripe tomatoes
• 1 teaspoon flaky salt (such as maldon)
• 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

1. 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.
2. 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.
3. Use a slotted spoon to transfer tomatoes to a serving platter. Stir in basil leaves and serve tomatoes with toasted bread.