- 3/4 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup chopped fresh herbs, basil, oregano, and/or thyme
- 1 teaspoon coarse sea salt, plus more for serving
- Pinch of red pepper flakes
- 4 Roma tomatoes or 1-pint cherry tomatoes
- 1 12-ounce loaf ciabatta bread
- 1-2 garlic cloves
Add the olive oil, chopped herbs, salt, and pepper flakes to a small bowl, whisk to combine. Dice the tomatoes into small pieces, placing them into a bowl and set aside.
Cut the bread into 1/2″ thick slices. Toast the bread in a hot cast iron pan, or over hot grill grates, flipping over once until both sides are slightly charred on the edges and well toasted. Transfer the toasted bread to a cutting board, rubbing each slice with the garlic cloves.
Top each toasted bread with a generous spoonful of chopped tomatoes, a spoonful of herbed olive oil, and a sprinkling of sea salt.
The word ‘Bruschetta’ is from the Roman dialect verb ‘bruscare’ meant ‘to toast or to burn’. The tradition is believed to have originated in central Italy where locals would toast stale bread and then use it to sample freshly pressed olive oil. This simple yet delicious tradition evolved over centuries into the bruschetta we know today, often topped with tomatoes, garlic, and basil.
Because the ingredients are so few, it is recommended to use your best extra virgin olive oil, a beautiful loaf of ciabatta bread, and coarse-flaked Mediterranean sea salt.
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Recipe: Cindy Ramsey
Photo: Cindy Ramsey