ChezCindy: Tomato Bruschetta

 

Sometimes we forget how delicious simple ingredients are when added together.  Even when we can no longer get summer farm tomatoes, most always, a gorgeous hearth-baked bread is available to lift this tomato bruschetta to next level.  

Because the ingredients are so few, it is recommended to use your best extra virgin olive oil, a beautiful loaf of ciabatta bread, and coarse-flaked sea salt.  

Tomato Bruschetta

3/4 cup extra-virgin olive oil, plus more for drizzling

1/4 cup chopped fresh herbs, basil, oregano, and/or thyme

1 teaspoon coarse sea salt, plus more for serving

Pinch of red pepper flakes

4 Roma tomatoes or 1-pint cherry tomatoes

1 12-ounce loaf ciabatta bread

1-2 garlic cloves

Add the olive oil, chopped herbs, salt, and pepper flakes to a small bowl, whisk to combine.  Dice the tomatoes into small pieces, placing them into a bowl and set aside.  

Cut the bread into 1/2" thick slices.  Toast the bread in a hot cast iron pan, or over hot grill grates, flipping over once until both sides are slightly charred on the edges and well toasted.  Transfer the toasted bread to a cutting board, rubbing each slice with the garlic cloves.  

Top each toasted bread with a generous spoonful of chopped tomatoes, a spoonful of herbed olive oil, and a sprinkling of sea salt.