Target: 6 × 4 inches · landscape

15-Minute Tomato-Basil Bruschetta

15 min · 6 servings

Ingredients

□ 1 1/4 lb ripe Roma tomatoes, diced

□ 1/3 cup fresh basil leaves, thinly sliced

□ 2 garlic cloves, divided

□ 3 tbsp extra-virgin olive oil, divided

□ 1 tsp red-wine vinegar

□ 3/4 tsp kosher salt, divided

□ 1/4 tsp freshly ground black pepper

□ 1 baguette (10 to 12 oz), cut into 1/2-inch slices

1. Heat broiler high. Toss diced tomatoes with basil, grated garlic, 1 tbsp oil, vinegar, 1/2 tsp salt, and pepper.

2. Drain topping 5 minutes while bread toasts. Brush baguette slices with remaining 2 tbsp oil.

3. Broil baguette until crisp, turning once. Rub the warm toast lightly with the remaining garlic clove.

4. Season drained tomatoes with remaining 1/4 tsp salt if needed. Spoon onto toast just before serving.

Cook’s note: Drain the tomatoes while the baguette toasts; top the bread at the last moment to keep it crisp.