Bruschetta Recipe
blistered cherry tomatoes, garlic, red wine vinegar, herbs
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Ingredients
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Tomato topping
Toasted bread & garlic oil
Method
Tomato topping
- 1
Prepare tomatoes
Wash and halve the cherry tomatoes. If some are large, quarter them so pieces are bite-sized.
- 2
Blister tomatoes
Heat a large skillet (preferably cast-iron) over medium-high heat until very hot. Add 1.5 tablespoons olive oil and swirl. Add the halved cherry tomatoes in a single layer and cook without stirring for 2–3 minutes to allow bottoms to blister and brown. Stir and continue to cook 1–2 more minutes until skins start to wrinkle and some pieces darken. Total time: about 4–5 minutes.
- 3
Finish topping
Remove pan from heat. Immediately add the minced garlic, red wine vinegar, chopped herbs, 3 teaspoons salt, and 1/2 teaspoon black pepper. Stir to combine — residual heat will gently soften the garlic and meld flavors. Taste and adjust seasoning; add a tiny splash (1/4 tsp) more vinegar or a pinch of sugar if tomatoes are very acidic or flat. Let mixture rest 5 minutes so flavors marry.
Toasted bread & assembly
- 4
Prepare bread
Preheat broiler (or grill pan) to high. Slice the loaf into 1/2-inch (1.2 cm) slices. Arrange slices on a baking sheet. Brush each slice lightly with the 2 tablespoons olive oil (both sides if you prefer richer toast).
- 5
- 6
Garlic rub
As soon as the toasts come out of the oven/pan, rub the cut side of the halved garlic clove across the warm surface of each slice — pressing gently so the garlic oils flavor the bread.
- 7
Assemble bruschetta
Spoon a generous portion of the blistered tomato mixture onto each toasted slice. If using, shave or grate Parmigiano-Reggiano over the top. Arrange on a platter and finish with a small drizzle (about 1/2 teaspoon per 4 slices) of good-quality extra-virgin olive oil and a few torn herb leaves for garnish. Serve immediately.