Grilled Garlic-Rubbed Bruschetta with Salted Summer Tomatoes

By Sprig Originals ✓ · cooked up in Sprig

The whole dish is three decisions made well: tomatoes salted and drained so they concentrate instead of flood, country bread grilled hard enough to scrape a raw garlic clove across, and assembly that happens seconds before it hits the table. The drained tomato liquid gets whisked back in as a tomato vinaigrette, so nothing sweet is wasted and nothing soaks the toast.

Ingredients

• 1 1/4 lb ripe summer tomatoes (heirloom, beefsteak, or a mix with cherry)
• 3/4 tsp kosher salt
• 1 small shallot, minced
• 2 tsp red wine vinegar
• 3 tbsp extra-virgin olive oil, plus more to finish
• 12 leaves fresh basil
• freshly ground black pepper

• 8 slices country sourdough or ciabatta, cut 3/4 inch thick
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, peeled, halved lengthwise
• flaky sea salt

• 1 oz Parmigiano-Reggiano, shaved
• 1 tsp aged balsamic vinegar

Instructions

1. Core the tomatoes and cut them into 1/2-inch dice (halve or quarter any cherry tomatoes). Toss in a colander set over a bowl with 3/4 teaspoon kosher salt. Let drain 20 to 30 minutes at room temperature, tossing once. You should collect 1/3 to 1/2 cup of tomato liquid below.
2. While the tomatoes drain, put the minced shallot in a small bowl with the red wine vinegar and a pinch of salt. Let it sit 10 minutes to soften its bite.
3. Pour off all but 2 tablespoons of the collected tomato liquid (save the rest for a vinaigrette or a bloody mary). Whisk the shallot-vinegar mixture and 3 tablespoons olive oil into those 2 tablespoons of tomato liquid until slightly thickened. Do not add the tomatoes yet.
4. Heat a grill to medium-high (about 450°F) or set a cast-iron grill pan over medium-high heat for 5 minutes until it smokes lightly. Brush both sides of the bread slices with the 3 tablespoons olive oil.
5. Grill the bread 2 to 3 minutes per side, until dark grill marks form and the surface is dry and rigid — you want it toasted through the outer layer, not just warmed, or it will go limp under the tomatoes. Move slices to a rack, not a plate, so steam escapes.
6. While each slice is still hot, scrape the cut side of a halved garlic clove firmly across the top surface 3 or 4 times. The rough toast acts like a grater; the garlic melts in as raw perfume. Sprinkle lightly with flaky salt.
7. Immediately before serving, tear the basil leaves by hand and fold them with the drained tomatoes into the vinaigrette. Grind in black pepper and taste — it may need another pinch of salt depending on your tomatoes.
8. Spoon the tomatoes onto the toasts with a slotted spoon, letting excess liquid drip back into the bowl. Finish with a thread of olive oil, shaved Parmigiano, and a few drops of aged balsamic if using. Serve within 2 minutes.

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Nutrition (per serving, estimated)

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