S e r v es 6 to 8

2 large ripe tomatoes, cut into
1/4-inch slices (you should
have 12 slices)
4 Tbs. Rosemary-Garlic Oil
(recipe below)
1 tsp. chopped fresh thyme
Scant 1/4 tsp. crushed red
pepper flakes
Kosher salt
12 3/4-inch-thick slices crusty
artisan-style bread (from
about 1/2 pound loaf)
1 tsp. balsamic vinegar,
preferably aged
For these bruschetta, the quality of the tomatoes makes all the difference. Use
good ripe ones from your garden or pick some up at the local farmers’ market.

  1. Heat a gas grill to medium or prepare a medium-hot charcoal fire. (Or heat
    the broiler to high.)
  2. 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.
  3. 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 minutes. 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).
  4. 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. —Tony Rosenfeld

rosemary-garlic oil

M akes 1 1/2 cups

11/2 cups extra-virgin olive oil
6 cloves garlic, smashed and
3 sprigs fresh rosemary
This wonderfully fragrant oil
involves little more than heating the oil so that the garlic and
rosemary just begin to sizzle and
infuse it.
Heat the olive oil and garlic
in a small saucepan over
medium heat, stirring occasionally, until the garlic starts to
bubble steadily, 3 to 4 minutes.
Add the rosemary, remove from
the heat, and let cool to room
temperature. Transfer to a clean
glass jar or other storage container, cover, and refrigerate. Use
within 5 days

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