Name: Bruschetta With Tiny Tomatoes Recipe
Total time: 20 min
Yield: Serves 2 to 4
Cuisine: ITALIAN
Ingredients: 1 tablespoon soy sauce; 1 tablespoon sherry vinegar; 2 garlic cloves, 1 smashed, 1 whole; 1 tablespoon extra-virgin olive oil, plus more; Kosher salt and freshly ground black pepper; 1 pound grape or cherry tomatoes, halved if small, quartered if larger; 1 loaf crusty Italian loaf or baguette or other rustic country loaf; Fresh basil leaves, for serving

Print RecipePrint Recipe

By Genevieve Ko

July 28, 2020

For the best texture and flavor, use a variety of tiny heirloom tomatoes that are ripe but firm. If you have tomatoes that feel like water balloons, pop them whole into your mouth for snacking while slicing the others.

Read More Read Less

1 tablespoon soy sauce

1 tablespoon sherry vinegar

2 garlic cloves, 1 smashed, 1 whole

1 tablespoon extra-virgin olive oil, plus more

Kosher salt and freshly ground black pepper

1 pound grape or cherry tomatoes, halved if small, quartered if larger

1 loaf crusty Italian loaf or baguette or other rustic country loaf

Fresh basil leaves, for serving

Mix the soy sauce, vinegar, 1 garlic clove, 1 tablespoon olive oil and a pinch each of salt and pepper in a medium bowl. Add the tomatoes and fold gently to evenly coat. Let stand at room temperature, folding occasionally, while heating the grill.

Set up a charcoal grill for direct heat or heat a gas grill or stovetop grill pan over high heat.

While the grill heats, cut the bread into ¾-inch-thick slices. Cut the remaining garlic clove in half and gently swipe its cut sides over the surface of the bread slices. Drizzle both sides of the bread with some olive oil and sprinkle with salt.

Grill the bread, turning occasionally, until evenly toasted dark brown, 3 to 5 minutes. Transfer the bruschetta to a serving platter. Spoon the tomato mixture with its accumulated juices onto the bruschetta. Tear the basil leaves into pieces and scatter over the tomatoes. Serve immediately.

You can toast the bread under the broiler or in a toaster oven instead. For the broiler, arrange the prepared slices in a single layer on a baking sheet. For the toaster oven, place them directly on the rack.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.