Author Notes: This super simple bruschetta has roasted garlic flavor without the time investment of slowly baking a head of garlic in the oven. Simply rubbing the toasted bread with a cut garlic clove adds roasted garlic aroma and flavor. Top the toasts with thinly sliced ripe heirloom tomatoes sprinkled with freshly ground black pepper and basil and bake. I like to finish the bruschetta with a generous sprinkle of Fleur de Sel. This recipe proves that the best dishes are simply made from fresh ingredients.
1 loaf Italian bread, cut into 1/2-inch thick slices (about 14 slices)
extra virgin olive oil, for drizzling
1 large garlic clove, halved (to protect your fingers do not remove garlic peel).
3 ripe heirloom tomatoes
freshly ground black pepper
3 tablespoons chiffonade basil leaves
Fleur de Sel
- Put oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes.
- While bread bakes, slice the tomatoes thinly in 1/4 inch slices with a sharp serrated knife. Discard juices and spread on paper towels to drain blotting occasionally with clean towels.
- Rub the warm toasts with the cut side of the garlic. The longer and more firmly you rub toast with the garlic, the more garlicky it will be. Set aside.
- Arrange the tomato slices over the bread and sprinkle the tomatoes generously with freshly ground black pepper and basil. Bake for 5 minutes until the tomatoes are hot but not cooked. Thoroughly season with Fleur de Sel and cool for 2 minutes.
- Transfer the heirloom tomato bruschetta to a platter and serve.